Yields: 12 portions
Components
Shortcrust Pastry – 954 g
454 g all-purpose flour
120 g sugar
300 g butter unsalted
2 ea egg yolk
1 ea whole egg
15 g lemon juice
5 g salt
Filling – 956 g
500 g ricotta cheese, soft and creamy style
200 g sugar granulated
60 g chocolate white, finely chopped
1 ea egg whole
2 ea egg yolks
6 ea basil leaves fresh, finely chopped
3 g black pepper, ground fresh
5 g salt
100 g candied fruit, mixed peel
30 g Rum dark
2 g lemon zest grated
2 g orange zest grated
Pastry Method
1. Sieve pastry flour and sugar together in a bowl.
2. Add the cold butter.
3. Mix or ‘cut in’ butter to form a crumble.
4. Mix together the eggs, salt and lemon juice.
5. Add them to the crumble – all at once.
6. Mix together on 1st speed for 20 seconds with paddle attachment.
7. Remove from bowl and cover tightly with plastic wrap.
8. Chill dough before using.
Filling Method
In a bowl, add all of the filling ingredients and prepare the mixture by stirring until it forms a homogeneous mixture.
Roll out the short crust pastry and portion into individual tart shells, letting the edges drape over the rim, and portion in the Ricotta mixture, into even layer.
With the remaining dough prepare small strips to form a circular edge around the outside and a grid over the Ricotta tarts.
Brush the strips and edges with egg wash and bake in a moderate oven 177 °C (350°F) until the tarts are golden with rustic baked edges.
Allow to cool slightly and dust with icing sugar before plating and serving.
ADB