Tartlets with ricotta and strawberries
Description
The recipe won't take much time. Spiced tarts with strawberries will lift your mood on a gloomy day. You can replace the molasses in the recipe with extra honey. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. In a bowl, mix flour, cinnamon, salt, and cloves. Beat butter, brown sugar, and 2 tablespoons granulated sugar with a mixer at medium speed for about 1 minute. Beat in honey and molasses for about 30 seconds. Add the flour mixture and mix at low speed until combined. Wrap the dough in plastic and refrigerate for 1 hour. Preheat the oven to 175°C. Line two large baking sheets with parchment paper. On a lightly floured surface, roll out the dough to a thickness of 3 mm. Using a cutter or a mold, cut out circles about 8.5 cm in diameter. Place the tart shells onto the baking sheets.
- 2
Step 2
2. Bake for about 12 minutes, until the edges are lightly golden, rotating the baking sheets halfway through baking. Let cool on the baking sheets for 5 minutes, then cool completely on a wire rack.
- 3
Step 3
3. In a bowl, mix thinly sliced strawberries with the remaining 3 tablespoons of sugar and lemon juice. Let stand for 20 minutes. In a medium bowl, combine ricotta cheese, powdered sugar, and lemon zest.
- 4
Step 4
4. Place 1 tablespoon of the creamy mixture into each tart shell. Top with strawberries, drizzle with syrup, and serve immediately. Store tart shells in an airtight container for up to two weeks.