Ricotta tartlets with raspberries

Name: Ricotta tartlets with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 150 ml Milk; 50 g Marzipan; 100 g Flour; 7-10 Tbsp Oil; 200 g Ricotta (Italian cream cheese); 50 g Sugar; 7-10 Tbsp grated peel and juice of 1/2 lemon; 150 g Raspberries; 1 TABLESPOON Honey; 7-10 Tbsp untreated lemon peel and mint

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

150 ml Milk
50 g Marzipan
100 g Flour
7-10 Tbsp Oil
200 g Ricotta (Italian cream cheese)
50 g Sugar
7-10 Tbsp grated peel and juice of 1/2 lemon
150 g Raspberries
1 TABLESPOON Honey
7-10 Tbsp untreated lemon peel and mint

Directions

1
Warm the milk slightly. Coarsely grate the marzipan and dissolve in it. Stir in flour. Grease 6 small moulds (approx. 8 cm Ø; 5 cm high) with oil. Pour in the dough and let it rest for about 20 minutes
2
Stir the ricotta, sugar and lemon zest until smooth. Spread the cream into the moulds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 35-40 minutes
3
In the meantime, sort and possibly wash the raspberries. Stir lemon juice and honey until smooth. Marinate the raspberries for about 15 minutes. Arrange lukewarm cakes and raspberries. Decorate with lemon peel and mint