Ri­cotta bakes

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.

The Australian Women’s Weekly Food Magazine - - Contents -

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

eat­ing choco­late

⅓ cup (45g) dried cran­ber­ries,

chopped

¼ cup (40g) sul­tanas

3 sheets frozen but­ter puff pas­try,

thawed

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.

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