Ricotta tarts
This was a traditional recipe at Easter time in Conflenti, but they are so delicious we make them all year round. They will keep in the fridge for a few days for when needed, or you can freeze and heat when needed.
• 1 kg full cream ricotta
• 8 large eggs, lightly beaten
• 3 tbsp grated parmesan
• 1/2 cup finely chopped parsley
• 1/2 tsp salt
• 6 sheets ready rolled puff pastry
1. Place ricotta into a large mixing bowl.
2. Add eggs, parmesan cheese, parsley and salt and mix well using a wooden spoon or hand whisk until mixture is smooth and creamy.
3. Cut each pastry sheet into 9 equal squares (3 x 3 squares per sheet).
4 .Using a small 12 cup non-stick cupcake pan, line each with square of pastry pinching the four sides to fit nicely into holes (approx. cup size 7cm x 2.5cm deep).
5. Fill each liberally with ricotta mixture.
6. Bake in moderate (190°C) oven for approximately 20 minutes or until golden.
Note that the ricotta mixture will rise and puff up while in the oven, but will reduce down when you take them out of the oven (a bit like a soufflé).