Stracciatella tartlets

Name: Stracciatella tartlets
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 150 g Flour; 1 heaped tablespoon cocoa powder; 40 g + 2 tablespoons icing sugar; 1 pinch Salt; 1 egg (size M); 75 g Butter; 175 g frozen raspberries; 40 g Dark chocolate; 250 g Ricotta cheese; 100 g Cream-Yoghurt; 3 TABLESPOONS Sugar; 1 package Vanillin sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

150 g Flour
1 heaped tablespoon cocoa powder
40 g + 2 tablespoons icing sugar
1 pinch Salt
1 egg (size M)
75 g Butter
175 g frozen raspberries
40 g Dark chocolate
250 g Ricotta cheese
100 g Cream-Yoghurt
3 TABLESPOONS Sugar
1 package Vanillin sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Mix flour, cocoa powder, 40 g icing sugar and salt in a bowl. Add egg and butter in small pieces and knead first with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. Defrost raspberries at room temperature
2
6
3
Bake the tartlets in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes on the bottom shelf. Remove the tartlets from the oven. Allow to cool, remove from the ramekins and cool on a cake rack
4
Roughly chop the chocolate. Puree 2 tbsp. icing sugar and raspberries and pass through a sieve. Mix ricotta, yoghurt, sugar, vanillin sugar and lemon juice. Fold in 2/3 of the chocolate. Spread the ricotta cream on the moulds and sprinkle with the remaining chocolate. Add the raspberry sauce
5
Waiting time approx. 1 hour