Step-by-Step Guide to Make Speedy Ricotta & Rum Raisin Tarts

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ricotta & rum raisin tarts. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Ricotta & Rum Raisin Tarts is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Ricotta & Rum Raisin Tarts is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have ricotta & rum raisin tarts using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ricotta & Rum Raisin Tarts:

1. Prepare <Basic Shortcrust Pastry>
2. Make ready 125 g Butter *softened
3. Get 1/4 cup Caster Sugar
4. Get 1 Egg
5. Take 1 & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large
6. Take <Filling>
7. Make ready 250 g Ricotta *room temperature
8. Get 125 g Cream Cheese *OR extra Ricotta, room temperature
9. Take 1/4 cup Caster Sugar
10. Prepare 1 Egg *room temperature
11. Make ready 1/2 cup Rum Steeped Raisins OR Sultanas *See https://cookpad.com/uk/recipes/11094786-rum-raisins

Instructions to make Ricotta & Rum Raisin Tarts:

1. Beat softened Butter and Sugar until smooth. Beat in Egg and mix well. Add Flour and combine, bring the mixture together, and shape into a thick log. Wrap in plastic and refrigerate for 2 hours to firm up.
2. Cut the log into 12 discs. Flatten each pastry disc and form into a cup shape, and place into each cup. Press the pastry to cover the cup to the top, making the pastry evenly thin.
3. Preheat the oven to 170°C.
4. Mix Ricotta, softened Cream Cheese and Caster Sugar in a bowl, add Egg and Rosins (OR Sultanas), and mix well. This mixture should be at room temperature or slightly warm.
5. Spoon the mixture into each pastry cup. Place in the oven and bake for 25 to 30 minutes or until pastry is browned.
6. Leave to cool in the muffin tin for 5 minutes then move to a wire rack to cool completely.

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