Ricotta, Chocolate And Cherry Mini Tarts | How to make Ricotta, Chocolate And Cherry Mini Tarts

By Vaishali Nagarajan  |  24th Jul 2016  |  
4.5 from 2 reviews 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

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

2

2

Video for key ingredients

  • Homemade Short Crust Pastry

About Ricotta, Chocolate And Cherry Mini Tarts Recipe

Chocolate and cherries go so well together. Crumbly buttery tart shells filled with bitter-sweet dark chocolate, sweet vanilla flavoured ricotta cheese and topped with sweet and slightly tart cherries, it is indeed a beautiful combination.

Ricotta, Chocolate And Cherry Mini Tarts is a delicious dish which is enjoyed by the people of every age group. The recipe by Vaishali Nagarajan teaches how to make Ricotta, Chocolate And Cherry Mini Tarts step by step in detail. This makes it easy to cook Ricotta, Chocolate And Cherry Mini Tarts in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Ricotta, Chocolate And Cherry Mini Tarts at home. This amazing and mouthwatering Ricotta, Chocolate And Cherry Mini Tarts takes 20 minutes for the preparation and 15 minutes for cooking. The aroma of this Ricotta, Chocolate And Cherry Mini Tarts is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Ricotta, Chocolate And Cherry Mini Tarts is a good option for you. The flavour of Ricotta, Chocolate And Cherry Mini Tarts is palatable and you will enjoy each and every bite of this. Try this Ricotta, Chocolate And Cherry Mini Tarts and impress your family and friends.

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- 3/4 cup or 190 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.
  2. Using the tips of your fingers, rub the flour and butter against each other. Do this till you get a rough crumbly mixture. This mixture can be brought together to one extent.
  3. At this point, you can add the sugar and gently mix it through. Make sure you do not over work the dough.
  4. Add the water one tablespoon at a time and try to bring the dough together to form a ball.
  5. NOTE- 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.
  6. Cover the dough with cling film and allow it to chill for a minimum of 1 hour. (I left it for 2 hours.) Cover the dough with cling film and allow it to chill for a minimum of 1 hour. (I left it for 2 hours.)
  7. Preheat the oven to 180° C. Keep three 4 inch mini tart tins ready. Divide the pastry into 3 parts.
  8. Place one part on a big piece of parchment paper. Cover with another piece of parchment paper. This will help to roll out the dough without any flour and tearing.
  9. Roll the dough into 1/8th an inch thickness. The dough should be larger than the size of the tart tin.
  10. 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 and line the tin. Remove the excess overhanging pastry and crimp the sides.
  11. 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.
  12. 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.
  13. Remove the baking paper and baking weights or beans . 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.
  14. Cool the tart shell in the tin for 30-40 minutes at least, then gently take it out and place on a baking tray.
  15. 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.
  16. 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.
  17. Allow it to cool until the chocolate has set, about 15-20 minutes.
  18. 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.
  19. 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:

1) For easy and hassle free removing of the cooked pastry, I use tart tins with a removable base and it is really useful. 2) 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.

Reviews for Ricotta, Chocolate And Cherry Mini Tarts (2)

Ambreen Faridi2 years ago

wonderful tarts! They look amazingg
Reply

Bindiya Sharma2 years ago

oh yum!
Reply