Ricotta Tartlets with Strawberry Confit and Crumble

Ingredients

• 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

1. Preheat the oven to 170°C (340°F).
2. Grease 16 small tartlet moulds.
3. Mix the eggs, sugar and salt.
4. Add the butter and mix until combined.
5. Mix the flour with the baking powder.
6. Add the flour mixture and form a soft pastry dough.
7. Roll the dough out evenly.
8. Cut it into squares approximately 9 × 9 cm.
9. Press one square into each mould.
10. For the strawberry confit, chop the strawberries.
11. Place them in a saucepan with the sugar and cornflour.
12. Cook over medium heat, stirring, until thickened.
13. Leave the confit to cool slightly.
14. Mix the ricotta, sugar, vanilla sugar and egg until smooth.
15. Spoon ricotta filling into each pastry case.
16. Add a little strawberry confit.
17. For the crumble, combine the flour and sugar.
18. Grate in the frozen butter.
19. Rub lightly until coarse crumbs form.
20. Sprinkle crumble over the tartlets.
21. Fold the pastry corners inward if desired.
22. Add a little more crumble on top.
23. Bake for 20–25 minutes.
24. Leave to cool before removing from the moulds.