Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ricotta & rum raisin tarts. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Ricotta & Rum Raisin Tarts is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Ricotta & Rum Raisin Tarts is something that I’ve loved my whole life. They’re fine and they look wonderful.
Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Homemade ricotta really does have better texture and flavor than anything I've ever bought at the I also like that I can make exactly the amount of ricotta that I need. I find that a half gallon of milk.
To get started with this recipe, we have to first prepare a few ingredients. You can have ricotta & rum raisin tarts using 11 ingredients and 6 steps. Here is how you can achieve that.
Ingredients of Ricotta & Rum Raisin Tarts:
- Get <Basic Shortcrust Pastry>
- Get 125 g Butter *softened
- Prepare 1/4 cup Caster Sugar
- Make ready 1 Egg
- Prepare 1 & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large
- Get <Filling>
- Prepare 250 g Ricotta *room temperature
- Get 125 g Cream Cheese *OR extra Ricotta, room temperature
- Take 1/4 cup Caster Sugar
- Make ready 1 Egg *room temperature
- Prepare 1/2 cup Rum Steeped Raisins OR Sultanas *See https://cookpad.com/uk/recipes/11094786-rum-raisins
The curd is literally cooked twice hence the Ricotta cheese is made from sheep, cow, goat or buffalo's milk whey left over from the production of. Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. Bobby's Ricotta Cheesecake tastes just as decadent as a traditional one. Fennel and red chili flakes amp up the flavor of these cheesy meatballs.
Ricotta & Rum Raisin Tarts instructions:
- Beat softened Butter and Sugar until smooth. Beat in Egg and mix well. Add Flour and combine, bring the mixture together, and shape into a thick log. Wrap in plastic and refrigerate for 2 hours to firm up.
- Cut the log into 12 discs. Flatten each pastry disc and form into a cup shape, and place into each cup. Press the pastry to cover the cup to the top, making the pastry evenly thin.
- Preheat the oven to 170°C.
- Mix Ricotta, softened Cream Cheese and Caster Sugar in a bowl, add Egg and Rosins (OR Sultanas), and mix well. This mixture should be at room temperature or slightly warm.
- Spoon the mixture into each pastry cup. Place in the oven and bake for 25 to 30 minutes or until pastry is browned.
- Leave to cool in the muffin tin for 5 minutes then move to a wire rack to cool completely.
A simple marriage of ricotta cheese, egg, and a Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese. Make spinach and ricotta fritattas with help from a European trained executive chef in this free video clip. A soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'. It is light and creamy with a slightly grainy texture and delicate flavour.
So that’s going to wrap this up for this special food ricotta & rum raisin tarts recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
