Blackberry ricotta tarts

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Blackberry ricotta tarts

2 eggs
1 pinch of salt
65 g butter
120 g sugar
100 g ricotta
1 lemon, zest and juice
1 tsp ground ginger
125 g flour
1 tsp baking powder
150 g blackberries, fresh or frozen

Streusel

30 g butter, melted
50 g sugar
35 g flour
Separate the eggs. Whisk the egg whites together with the salt until stiff peaks form and chill. Beat the butter, egg yolks and sugar together until light and fluffy. Add the ricotta, lemon zest, lemon juice and ground ginger and mix together. Combine the flour and baking powder and fold gently into the mixture along with the egg whites. Turn the mixture into the prepared muffin tin cups. Press the blackberries into the mixture.
For the streusel, mix all the ingredients together and then sprinkle over the mixture. Put the muffin tin on the wire shelf in the cold cooking space. Bake.
Hot air 160°C for 37 Mins

Tips

Serve with whipped cream.

  • Wire shelf
  • Muffin tin with 12 cups
Quantity Ingredient
160 g flour
100 g ricotta
1 tsp baking powder
1 lemon
150 g blackberries
170 g sugar
95 g butter
2 eggs
1 tsp ground ginger
1 pinch of salt

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