Ricotta, chocolate and cherry mini tarts | How to make Ricotta, chocolate and cherry mini tarts

By Vaishali Nagarajan  |  2nd Jun 2016  |  
4.0 from 1 review Rate It!
  • Ricotta, chocolate and cherry mini tarts, How to make Ricotta, chocolate and cherry mini tarts
Ricotta, chocolate and cherry mini tartsby Vaishali Nagarajan
  • Prep Time

    60

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

10

1





Video for key ingredients

  • Homemade Short Crust Pastry

About Ricotta, chocolate and cherry mini tarts

Crumbly buttery tart shells filled with bitter-sweet dark chocolate, sweet vanilla flavoured ricotta cheese and topped with sweet and slightly tart cherries.

Ricotta, chocolate and cherry mini tarts is a popular aromatic and delicious dish. You can try making this amazing Ricotta, chocolate and cherry mini tarts in your kitchen. This recipe requires 60 minutes for preparation and 15 minutes to cook. The Ricotta, chocolate and cherry mini tarts by Vaishali Nagarajan has detailed steps with pictures so you can easily learn how to cook Ricotta, chocolate and cherry mini tarts at home without any difficulty. Ricotta, chocolate and cherry mini tarts is enjoyed by everyone and can be served on special occasions. The flavours of the Ricotta, chocolate and cherry mini tarts would satiate your taste buds. You must try making Ricotta, chocolate and cherry mini tarts this weekend. Share your Ricotta, chocolate and cherry mini tarts cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Vaishali Nagarajan for inputs. In case you have any queries for Ricotta, chocolate and cherry mini tarts you can comment on the recipe page to connect with the Vaishali Nagarajan. You can also rate the Ricotta, chocolate and cherry mini tarts and give feedback.

Ricotta, chocolate and cherry mini tarts

Ingredients to make Ricotta, chocolate and cherry mini tarts

  • Dark chocolate- 100 grams; chopped
  • Fresh cherries- 250 grams; pitted
  • For Shortcrust Pastry–
  • Plain flour/ all purpose flour- 1 cup or 125 grams
  • Cold unsalted butter-85 grams; cubed
  • Powdered sugar- 2 tablespoons
  • Ice cold water- 2- 3 tablespoons
  • For Ricotta Filling–
  • Ricotta cheese- 220 grams (I used homemade ricotta but you can use any store bought one as well)
  • Vanilla extract- 1 teaspoon
  • Single cream- 50 ml
  • Icing sugar- 3 tablespoons

How to make Ricotta, chocolate and cherry mini tarts

  1. For Shortcrust Pastry– Sift the plain flour into a clean, dry bowl. To it, add the cold cubes of butter. Using the tips of your fingers, rub the flour and butter against each other.
  2. Do this till you get a rough crumbly mixture. This mixture can be brought together to one extent.At this point, you can add the sugar and gently mix it through.
  3. Make sure you do not over work the dough. Add the water one tablespoon at a time and try to bring the dough together to form a ball.
  4. ( Make sure you add just enough water so that the dough comes together and not excess of water. I used 2 1/2 tablespoons but the quantity of water may differ due to strength of flour and humidity).
  5. If it isn’t coming together properly, add a little extra water. Cover the dough with cling film and allow it to chill for a minimum of 1 hour. (I left it for 2 hours.)
  6. Preheat the oven to 180° C. Keep three 4 inch mini tart tins ready. Divide the pastry into 3 parts. Place one part on a big piece of parchment paper. Cover with another piece of parchment paper.
  7. This will help to roll out the dough without any flour and tearing. Roll the dough into 1/8th an inch thickness. The dough should be larger than the size of the tart tin.
  8. Remove the top parchment paper and place the rolled pastry on your hand and peel off the bottom paper. Place the rolled dough on the tin.
  9. Release a little dough from the top and first press the bottom of the tin to make it sit properly and then cut off the overhanging pastry. Crimp the sides of the tart tin to give a nice look.
  10. Prick the base and sides a bit with a fork or knife. This will prevent puffing of the pastry while baking. Repeat this and line the remaining 2 tart tins as well.
  11. Place a square of parchment paper on the lined pastry of each tin and cover it with beans or baking weights till the top and blind-bake for 5-6 minutes until it has become pale, slightly puffy and begins to take a slight colour.
  12. Reduce the temperature to 170° C and return the tart cases to the oven for another 7-8 minutes or until golden brown in colour.
  13. ool the tart shell in the tin for 30-40 minutes at least, then gently take it out and place on a baking tray. For easy and hassle free removing I use tart tins with a removable base and it is really useful.
  14. Melt the dark chocolate in a glass bowl or any heat proof bowl over a pot of simmering water making sure the water does not touch the bowl. You can also microwave it for 30-40 seconds making sure you stir it once every 10 seconds.
  15. With a help of a spoon divide the chocolate among the three pastry shells. Use the spoon to spread the chocolate to the sides and edges of the pastry shell. Allow it to cool until the chocolate has set, about 15-20 minutes.
  16. NOTE- If you are using compound chocolate it will take longer and you can keep in the fridge for 5-10 minutes to help it in setting. I used regular dark chocolate hence it took less time to set.
  17. For The Filling– Beat the ricotta with the cream until smooth. Add the vanilla extract and mix well. Finally add the sugar and mix well.
  18. Divide the filling among the three tarts and spread it evenly. Garnish with fresh cherries. Serve. Best served immediately but it can be kept upto 2 days. :)

My Tip:

I advise you to pit the cherries with a pitter for hassle free serving.

Reviews for Ricotta, chocolate and cherry mini tarts (1)

Sanjay Reddya year ago

So delicious, can't wait to try.
Reply