Ever since I learned how to make Ricotta cheese I have been thinking of things I can make with it. My love of all things dessert drove me to this one. Bake Ricotta Cheese Tarts. I know, not chocolate. I do, upon occasion, make a dessert without chocolate. No often, but occasionally.
The first thing I need to do is make the Ricotta. Ricotta
- 6 cups whole milk (Vitamin D milk, you know, the red one)
- 2 Tbs Vinegar
- 1 tsp Lemon Juice
- 1 tsp Salt
With a slotted spoon, carefully remove curds and place them in a cheese cloth lined colander or strainer over the sink or a deep bowl to let the whey drain out.
Gather up the corners of the cheese cloth and tie them around a spoon held over a large bowl. Refrigerate overnight.
The second thing I need to do is make the Tart.
Pie Crust
- 2 and 1/4 cup Flour
- 1 tsp Salt
- 2 Tbs Sugar
- 1 cup of cold Butter (2 sticks) cut into cubes.
- 1/2+ cup of ice cold water
Slowly add ice cold water until the dough comes together. Add more water as necessary.
Remove dough and briefly knead together until it forms a ball.
Divide the dough ball in half and put each into a plastic bag. Flatten out as desired. Refrigerate for 30+ minutes. Also can be refrigerated for up to a week or frozen for a few months. Be sure to thaw it out before trying to roll it thinner.
The third thing I need to do is make the filling. I decided to add Goat Cheese to my Ricotta because I love Goat cheese. That is all.
Ricotta Goat Cheese Filling
- 1 cup Ricotta
- 1/2 cup Goat Cheese crumbles
- 4+ Tbs Heavy Whipping Cream
- 2+ Tbs Powdered Sugar (optional, if you like it sweet, and I do like sweet)
Roll out one half of the pie dough and cut out tart sized disks. Insert disks into a muffin tin. Crimp the edges. Add Ricotta Goat Cheese filling. Just a spoonful each should do.
Bake at 350 degrees for 20 minutes.
They looked a bit plain so I added Strawberries.
Enjoy.
No comments:
Post a Comment