Name: Pea and ricotta tarts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 300 millilitre thickened cream; 3 eggs, at room temperature; 2 teaspoon dried basil; 200 gram fresh ricotta; 1/2 cup frozen peas; 1/4 cup freshly grated parmesan; mixed salad, to serve

Pea and ricotta tarts

Serves 8

Prep

15M

Cook

15M

Total

30M

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Ingredients

2 sheets frozen shortcrust pastry, thawed

300 millilitre thickened cream

3 eggs, at room temperature

2 teaspoon dried basil

200 gram fresh ricotta

1/2 cup frozen peas

1/4 cup freshly grated parmesan

mixed salad, to serve

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease 8 holes of a 12-hole (3/4-cup) Texas muffin tray. Cut each pastry sheet into quarters (squares). Carefully press squares into prepared holes in tray. Gently roll down the pointed corners of each pastry square to make a neat edge.

2.In a jug, whisk cream, eggs, basil and ricotta. Season. Stir in frozen peas. Spoon mixture evenly into pastry cases Sprinkle tops with parmesan. Bake 15 minutes or until golden brown and just set. Stand 5 minutes in tray. Serve warm with salad.

Use grated cheddar cheese instead of parmesan.
Note

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Ingredients

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