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Berry Ricotta Tartlets

Berry Ricotta Tartlets
PREP TIME
20 min
COOK TIME
11 min
YIELDS
15 - 18 servings

These tartlets make a great snack, dessert or party treat.

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Ingredients

Crust

1
cup all-purpose flour, plus extra, for dusting
½
cup almond flour
¼
tsp fine sea salt
½
cup (1 stick) unsalted butter, at room temperature
½
cup sugar
1
Tbsp honey
1
tsp pure vanilla extract

Berries

4
medium strawberries, chopped into ½-inch pieces to yield ½ cup
½
cup blackberries or raspberries, halved
½
cup blueberries
1
Tbsp lemon juice
1
Tbsp powdered sugar

Ricotta Topping

1 ½
cups whole milk ricotta
¼
cup powdered sugar
2
tsp lemon zest
Special equipment: a 2 ½-inch round cookie cutter
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Directions

Step 1

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.

Step 2

Place an oven rack in the center of the oven. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone liner. Set aside.

Step 3

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.

Step 4

In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.

Step 5

In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.

Step 6

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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