Baked ricotta tartlets with zingy orange zest

These ricotta tartlets will be the star of the show at your next morning tea or as a dessert at your upcoming dinner party. Homemade pastry is filled with a silky mixture of ricotta and orange, creating a gorgeous combo of crunchy and creamy.
1H 45M


Ricotta filling


1.Process almonds and seeds until finely chopped. Add flour, butter and caster sugar. Process until mixture resembles breadcrumbs. Add egg yolk, vanilla and the water. Process until ingredients just come together. Wrap dough in plastic wrap, then refrigerate for 30 minutes.
2.Make ricotta filling: process the ingredients until just smooth and combined.
3.Preheat oven to 190°C. Grease 10 small fluted brioche tins, 8cm top measurement and 3.5cm deep. Place on an oven tray.
4.Roll pastry between sheets of baking paper until 3mm thick. Using a 9cm round cutter, cut 10 rounds from pastry. Lift pastry into tins. Press into bases and sides, then trim edges. Cover and refrigerate for 10 minutes.
5.Meanwhile, re-roll pastry scraps until 3mm thick. Cut pastry into 1cm-wide strips.
6.Spoon ricotta filling into tart shells, then decorate with pastry strips. Sprinkle with pine nuts.
7.Bake tartlets for 35 minutes or until pastry is golden and filling is cooked through. Leave tartlets in tins for 5 minutes before turning, top-side up, onto a wire rack to cool. Serve warm, dusted with icing sugar. Top with marmalade and strips of zest.

This pastry is very forgiving, so if it cracks or breaks, press it back together. If pastry feels too soft to handle, refrigerate for 10 minutes or until firm.


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