Fruit Tarts to "Welcome" Warmer Weather
It was one of those spontaneous things. Right after school today, I went straight home and then my roommate and I immediately left to go to Flip Happy Crepes to get some before they closed. We were a little late, but had called in before, so we got our food. Then we went to the market where I winged it and made up recipes as I went. I decided to try out my idea of making interesting fruit tarts... and so I did.
Fruit Tarts
Approximately 16 Individual Servings
INGREDIENTS
16 miniature pre-bought or homemade Pastry Shells, baked
1/2 pint (8 oz) of Heavy Whipping Cream
3 to 4 TBSP of Powdered Sugar
15 oz of Ricotta Cheese
2 TBSP of Honey
1/8 tsp of Ground Ginger
1/4 tsp of Ground Cardamom
1/2 tsp of Rosewater
Assorted Fruit, cut into small pieces
Fruit jelly, heated until liquefied enough to be brushed
DIRECTIONS
Mix the ricotta with the honey, ginger, cardamom, and rosewater until homogeneous and smooth in a medium-sized mixing bowl. In a separate mixing bowl, mix the whipping cream until soft peaks form, then add in the sugar and beat for a further minute or so until stiffer peaks form. Fold a little over three-fourths of the sweetened whipped cream into the ricotta mixture until fluffy and thoroughly combined.
Place about 3 to 4 tablespoons of the ricotta-and-whipped-cream filling into the individual baked cups, or until roughly filled to the brim. Arrange the fruit on the filling, covering as much as possible. Brush on the liquefied jelly with a pastry brush and refrigerate for at least 30 minutes before serving.
COMMENTS/NOTES
Fruit Tarts
Approximately 16 Individual Servings
INGREDIENTS
16 miniature pre-bought or homemade Pastry Shells, baked
1/2 pint (8 oz) of Heavy Whipping Cream
3 to 4 TBSP of Powdered Sugar
15 oz of Ricotta Cheese
2 TBSP of Honey
1/8 tsp of Ground Ginger
1/4 tsp of Ground Cardamom
1/2 tsp of Rosewater
Assorted Fruit, cut into small pieces
Fruit jelly, heated until liquefied enough to be brushed
DIRECTIONS
Mix the ricotta with the honey, ginger, cardamom, and rosewater until homogeneous and smooth in a medium-sized mixing bowl. In a separate mixing bowl, mix the whipping cream until soft peaks form, then add in the sugar and beat for a further minute or so until stiffer peaks form. Fold a little over three-fourths of the sweetened whipped cream into the ricotta mixture until fluffy and thoroughly combined.
Place about 3 to 4 tablespoons of the ricotta-and-whipped-cream filling into the individual baked cups, or until roughly filled to the brim. Arrange the fruit on the filling, covering as much as possible. Brush on the liquefied jelly with a pastry brush and refrigerate for at least 30 minutes before serving.
COMMENTS/NOTES
- I actually only made 8, using only half of the filling, which will be utilised tomorrow with our waffles. Perhaps we may even make some crepes. The fruits used were blueberries, blackberries, strawberries, mandarin oranges, and peaches. I used apricot preserves because that's all I had - jelly would be better for the glaze, trust me. :)
- I originally included only 2 tablespoons of the sugar, but after eating it, I decided that it actually didn't taste bad. Yay! ^^ However, it could have done with additional sugar which is reflected in this recipe.
- Overall, I like it! There's the tart sweetness from the berries and the subtly-sweet ricotta filling mellowed it out. The faintly buttery pastry shell gave the texture something more concrete than just soft filling and fruit. As something that I completely made up, I'm pretty happy with how it turned out. ^^ And I feel somewhat good since I used low-fat ricotta and there's fruit in it. However, careful with the fruit - the juices from them started to run on the filling, which can be spotted in the picture. :)