Ricotta & Rum Raisin Tarts
Ricotta & Rum Raisin Tarts

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ricotta & rum raisin tarts. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese. Производители. Главная › Каталог сыров › Рикотта (Ricotta). Рикотта (Ricotta). Homemade ricotta really does have better texture and flavor than anything I've ever bought at the I also like that I can make exactly the amount of ricotta that I need.

Ricotta & Rum Raisin Tarts is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Ricotta & Rum Raisin Tarts is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ricotta & rum raisin tarts using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Ricotta & Rum Raisin Tarts:
  1. Get <Basic Shortcrust Pastry>
  2. Prepare 125 g Butter *softened
  3. Make ready 1/4 cup Caster Sugar
  4. Take 1 Egg
  5. Make ready 1 & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large
  6. Take <Filling>
  7. Take 250 g Ricotta *room temperature
  8. Get 125 g Cream Cheese *OR extra Ricotta, room temperature
  9. Make ready 1/4 cup Caster Sugar
  10. Get 1 Egg *room temperature
  11. Prepare 1/2 cup Rum Steeped Raisins OR Sultanas *See https://cookpad.com/uk/recipes/11094786-rum-raisins
Instructions to make Ricotta & Rum Raisin Tarts:
  1. Beat softened Butter and Sugar until smooth. Beat in Egg and mix well. Add Flour and combine, bring the mixture together, and shape into a thick log. Wrap in plastic and refrigerate for 2 hours to firm up.
  2. Cut the log into 12 discs. Flatten each pastry disc and form into a cup shape, and place into each cup. Press the pastry to cover the cup to the top, making the pastry evenly thin.
  3. Preheat the oven to 170°C.
  4. Mix Ricotta, softened Cream Cheese and Caster Sugar in a bowl, add Egg and Rosins (OR Sultanas), and mix well. This mixture should be at room temperature or slightly warm.
  5. Spoon the mixture into each pastry cup. Place in the oven and bake for 25 to 30 minutes or until pastry is browned.
  6. Leave to cool in the muffin tin for 5 minutes then move to a wire rack to cool completely.

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