Ricotta, a fabulously versatile cheese with a mild flavour and creamy texture, is used extensively in Italian desserts. Here, it’s the star of tarts, a beautiful layer cake and a sweet baked sensation.
CHOC-CRANBERRY RICOTTA TARTS PREP + COOK TIME 35 MINUTES + COOLING MAKES 12
1½ cups (360g) firm ricotta
½ cup (110g) caster sugar
1 egg, beaten lightly
90g finely chopped dark
⅓ cup (45g) dried cranberries,
¼ cup (40g) sultanas
3 sheets frozen butter puff pastry,
1 tablespoon milk
1 tablespoon icing sugar
40g dark eating chocolate,
grated finely 1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper. 2 Combine ricotta, caster sugar and egg in a medium bowl. Stir in chopped chocolate and dried fruit.
3 Cut 12 x 11cm rounds from pastry. Place rounds on trays. Divide ricotta mixture among rounds, leaving a 2.5cm border. Fold pastry edge up, pinching to seal. Brush pastry with milk. Bake for 12 minutes or until browned. Cool for 5 minutes, then dust with sifted icing sugar and sprinkle with grated chocolate.