BERRY RICOTTA TARTLETS
Provided by Giada De Laurentiis
Time 1h46m
Yield 15 to 18 tartlets
Number Of Ingredients 16
Steps:
- For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
- For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
- For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
- To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.
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Uniob Op
[email protected]The ricotta filling was a bit runny. I think I would have added more cornstarch to thicken it up.
michael thedford
[email protected]These tartlets are a bit too sweet for my taste. I think I would have preferred them with less sugar.
Mus Sh
[email protected]I would definitely recommend this recipe to anyone who loves berries and ricotta. It's a great dessert for any occasion.
Mui Marina
[email protected]These tartlets are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive-looking.
raven Singleton
[email protected]I'm not a baker, but I was able to make these tartlets without any problems. The instructions are very clear and easy to follow.
syed manik
[email protected]These tartlets are a great way to use up leftover berries. I had a bunch of strawberries and blueberries that were about to go bad, and these tartlets were the perfect way to use them up.
n nathir
[email protected]I'm not a huge fan of ricotta, but I really enjoyed these tartlets. The filling is light and fluffy, and the berries add a nice tartness.
Aguns Comfort
[email protected]These tartlets are so cute and delicious! I love the way the berries and ricotta filling look together.
ShafaQ Qamar
[email protected]I made these tartlets for a brunch party and they were a huge success! Everyone loved them.
Suvo Gagi
[email protected]These tartlets are the perfect summer dessert. They're light, refreshing, and full of flavor. I will definitely be making them again.
Patu Jimenez
[email protected]I wasn't sure how I would like the ricotta filling, but it was surprisingly delicious! It's so light and creamy, and it pairs perfectly with the sweet berries.
Renee Mckain
[email protected]I love how easy these tartlets are to make. The pre-made tart shells save a lot of time and the filling is so simple to mix together.
Aaditya Dangi
[email protected]These tartlets were a hit at my party! The combination of sweet berries and creamy ricotta is always a winner.