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Ricotta & Rum Raisin Tarts
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Chef :
Hiroko ListonRicotta & Rum Raisin Tarts
This tart is made with almost same ingredients as ‘Ricotta & Jam Tart’ and can be made into one large tart like it. Today I made small tarts using a standard size muffin pan. Raisins (OR Sultanas) don’t need to be steeped in Rum, especially for children.
Cooking instructions
* Step 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.
* Step 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.
* Step 3
Preheat the oven to 170°C.
* Step 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.
* Step 5
Spoon the mixture into each pastry cup. Place in the oven and bake for 25 to 30 minutes or until pastry is browned.
* Step 6
Leave to cool in the muffin tin for 5 minutes then move to a wire rack to cool completely.
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