pies, tarts & cobblersbakingover 1 hour
Ricotta Tartlets with Strawberry Confit and Crumble
Teigzutaten zu einem Mürbeteig verarbeiten.
From YouTube · Jan 27, 2026
Teigzutaten zu einem Mürbeteig verarbeiten.
45 min
Prep time
25 min
Cook time
1 hr 30 min
Total time
16 servings
Yield
Ingredients
18 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving191 kcal
- Fat
- 7g
- Carbs
- 27.6g
- Protein
- 4.5g
Whole recipe (16 servings): 3056 kcal
- PASTRY
- 2 eggs
- 50 g sugar
- 1/3 tsp salt
- 60 g butter
- 230 g plain flour
- 1 tsp baking powder
- STRAWBERRY CONFIT
- 200 g strawberries
- 40 g sugar
- 20 g cornflour
- RICOTTA FILLING
- 200 g ricotta
- 50 g sugar
- 10 g vanilla sugar
- 1 egg
- CRUMBLE
- 45 g plain flour
- 40 g sugar
- 25 g frozen butter
Method
24 steps- Preheat the oven to 170°C (340°F).
- Grease 16 small tartlet moulds.
- Mix the eggs, sugar and salt.
- Add the butter and mix until combined.
- Mix the flour with the baking powder.
- Add the flour mixture and form a soft pastry dough.
- Roll the dough out evenly.
- Cut it into squares approximately 9 × 9 cm.
- Press one square into each mould.
- For the strawberry confit, chop the strawberries.
- Place them in a saucepan with the sugar and cornflour.
- Cook over medium heat, stirring, until thickened.
- Leave the confit to cool slightly.
- Mix the ricotta, sugar, vanilla sugar and egg until smooth.
- Spoon ricotta filling into each pastry case.
- Add a little strawberry confit.
- For the crumble, combine the flour and sugar.
- Grate in the frozen butter.
- Rub lightly until coarse crumbs form.
- Sprinkle crumble over the tartlets.
- Fold the pastry corners inward if desired.
- Add a little more crumble on top.
- Bake for 20–25 minutes.
- Leave to cool before removing from the moulds.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 191 calories
Fat: 7 g · Carbs: 28 g · Protein: 5 g
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