Ricotta berry tartlets (Pastiera Napoletana, world champion confectioner Bernd Siefert)

Name: Ricotta berry tartlets (Pastiera Napoletana, world champion confectioner Bernd Siefert)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 2 Vanilla beans; 175 g Flour; 220 g Sugar; 75 g Butter; 6 Eggs (size M); 1/2 package Baking Powder; 30 g mixed candied fruits (e.g. orange, fig, cherry); 250 g Ricotta cheese; 1/2 package Pudding powder "Vanilla Flavor"; 3-4 Tbsp mild olive oil; 600 ml + 5 tablespoons of milk; 1/2 TEASPOON Cinnamon; 10 ml Orange blossom water; 7-10 Tbsp Salt; 45 g Cornstarch; 400-500 g Fruits (e.g. strawberries, raspberries, blackberries and kiwi); 7-10 Tbsp heat-resistant saran wrap; 7-10 Tbsp Fat and flour; 7-10 Tbsp Dried peas

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

2 Vanilla beans
175 g Flour
220 g Sugar
75 g Butter
6 Eggs (size M)
1/2 package Baking Powder
30 g mixed candied fruits (e.g. orange, fig, cherry)
250 g Ricotta cheese
1/2 package Pudding powder "Vanilla Flavor"
3-4 Tbsp mild olive oil
600 ml + 5 tablespoons of milk
1/2 TEASPOON Cinnamon
10 ml Orange blossom water
7-10 Tbsp Salt
45 g Cornstarch
400-500 g Fruits (e.g. strawberries, raspberries, blackberries and kiwi)
7-10 Tbsp heat-resistant saran wrap
7-10 Tbsp Fat and flour
7-10 Tbsp Dried peas

Directions

1
For the dough, cut 1 vanilla pod lengthwise and scrape out the pulp. Knead flour, 60 g sugar, butter in pieces, 1 egg, 1/2 packet baking powder and vanilla pulp to a smooth dough. Wrap dough in foil and chill for about 30 minutes. Grease 8 tartlet cups (10 cm Ø) and dust with flour. Roll out dough thinly between 2 layers of foil. Cut out circles (14 cm Ø). Knead the dough again, roll out and cut out 8 circles. Line a mould with them, press the dough slightly. Remove excess dough at the edges with a knife (with the back of the knife). Line the tartlet cups with double-layered cling film (or baking paper), cover with dried peas and twist the film over the dried peas to form small bags (not necessary for baking paper). Pre-bake in a preheated oven (electric oven: 150 °C/ convection oven: 125 °C/ gas oven: level 1) for approx. 25 minutes. Remove dry pea bags. Let the tartlets cool down in the tartlets on a cake rack. In the meantime, finely chop the candied fruits for the ricotta cream. Mix ricotta, 60 g sugar, 1 egg, pudding powder, olive oil, 150 ml milk, cinnamon, candied fruit and orange blossom water. Place the tartlets in the moulds on a baking tray. Pour in ricotta cream. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2) for 20-25 minutes until the cream has set. Leave the Tartelettes to cool in the moulds. Separate 3 eggs. Beat the egg white with 100 g sugar and 1 pinch of salt until stiff. Cut 1 vanilla pod lengthwise and scrape out the pulp. Boil 450 ml milk, pulp and pod. Separate 1 egg. Stir 4 egg yolks with 5 tablespoons of milk and starch until smooth. Remove milk from the stove, remove pod. Stir in starch, bring everything to the boil again and let it boil for about 1 minute. Fold in the beaten egg white immediately. Pour the vanilla cream while still hot into a piping bag with perforated spout and squirt onto the tartelettes. Clean and sort the berries. Quarter the strawberries. Peel the kiwi, halve lengthwise and cut into thin slices. As soon as the vanilla cream has cooled down, spread the fruits decoratively on the vanilla cream. Serve immediately
2
Tip: You can bake the tartelettes with the ricotta cream the day before. Then prepare the vanilla cream just before serving and sprinkle it on top. Cover with the fruits
3
2 hours waiting time