Ingredients
The following ingredients have 10 Servings
- 1/3 cup whole blanched almonds, roasted
- 1/4 cup sesame seeds, roasted
- 1 1/4 cup plain flour
- 125 gram chilled butter, chopped coarsely
- 1/4 cup caster sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon water, approximately
- 1 tablespoon pine nuts, chopped finely
- 2 teaspoon icing sugar
- 1/2 cup fine-cut orange marmalade, warmed
- 1 orange, rind removed, cut into thin strips
- 1 1/4 cup soft ricotta
- 1/4 cup caster sugar
- 1 egg, beaten lightly
- 1 egg yolk
- 1 tablespoon finely grated orange rind
Instruction
- Process almonds and seeds until finely chopped. Add flour, butter and caster sugar; process until mixture resembles breadcrumbs. Add egg yolk, extract and the water; process until ingredients just come together. Wrap in plastic wrap; refrigerate 30 minutes.
- Meanwhile, make ricotta filling; process ingredients until just smooth and combined.
- Preheat oven to 190°C/375°F. Grease 10 small fluted brioche tins, 8cm top measure and 3.5cm deep. Place on an oven tray.
- Roll pastry between sheets of baking paper until 3mm thick. Using a 9cm round cutter, cut 10 rounds from pastry. Lift pastry into tins, press into base and side, trim edges. Cover; refrigerate for 10 minutes.
- Meanwhile, re-roll pastry scraps until 3mm thick; cut pastry into 1cm wide strips.
- Spoon ricotta filling into tart shells; decorate with pastry strips. Sprinkle with pine nuts.
- Bake tartlets for 35 minutes or until pastry is golden and filling cooked through. Stand tartlets in tins for 5 minutes before turning, top-side up, onto a wire rack to cool. Serve warm, dusted with icing sugar, topped with marmalade and strips of rind.
