My love of cheese is well-documented to those who know me in real life. Give me a glass of wine, a plate of cheese and you will have my gratitude for life.
I particularly love strong cheeses like ripe bries and bitey cheddars but just recently I have a newfound respect for ricotta. This versatile soft cheese can be used for sweet and savoury dishes. It lends itself to being baked in a cake, oven-baked as a savoury side dish, added to frittatas, stirred through pastas…
Because ricotta is so mild it is a perfect foil for dark chocolate, like in these chocolate ricotta tarts. I made these tarts in small heart shaped tins because they look so pretty.
This simple recipe uses shop-bought puff pastry for the base and a quicker-than-lightening few steps to turn basic items into a dessert fit for a dinner party.
Make sure you use tart tins with a removable base for ease. Please use an all butter puff pastry, you will taste the difference.
1 1/2 cups fresh ricotta cheese, from the deli
1/2 cup caster sugar
1 lightly beaten egg
90g finely chopped dark chocolate
Finely grated zest from one large orage
3 sheets butter puff pastry
LET’S GET TO IT:
Preheat oven to 180C and place small non-stick tins with removable bases on a baking tray.
In a large bowl stir the ricotta, sugar, zest, egg and chocolate together until combined.
Using the tin as a guide cut the pastry to fit in the tin, gently pushing down
Place on trays then divide ricotta mix between pastry.
Cook for around 20 minutes – depending on the size of your tin you may need to adjust this up or down.