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    Saffron and Ricotta Cheese Tartlets

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    Saffron and Ricotta Cheese Tartlets

    • Preparation time: 40 minutes, plus 30 minutes chilling
    • Cooking time: 30 minutes, plus cooilng
    • Total time: 1 hour 40 minutes plus cooling 60 minutes 40 minutes

    Makes: 10


    • 100ml clarified butter
    • 100g unsalted butter, softened
    • 100g caster sugar
    • 450g plain flour
    • 2 medium eggs
    • Filling
    • 4 strands of saffron
    • 75ml sweet white wine
    • 1kg ricotta cheese
    • 1 whole medium egg
    • 2 egg yolks, beaten
    • 1 dessertspoon ground cinnamon


    1. Put the saffron strands in a glass and pour over the wine. Leave to soak.
    2. To make the dough, put both kinds of butter in a bowl (reserve a little clarified butter to grease the tins) and add the sugar. Start to mix the ingredients with a wooden spoon or a hand-held mixer on slow. Gradually add the eggs. Then add the flour slowly, until you have an elastic dough. Mix well - but don't knead. The pastry should be soft. Cover and chill for about 30 minutes.
    3. Preheat the oven to 180°C/gas 4. Grease 10 x 8cm round flan tins and roll out the chilled pastry to 5mm thick. Use a 10cm saucer to cut out circles of pastry and then line each tin, using your fingers to press the dough well into the fluted sides and corners.
    4. In a bowl, combine the cheese, whole egg and saffron-infused wine. Distribute the mixture between the tartlet cases. Beat the 2 egg yolks and use to brush the top of the tartlets. Sprinkle with cinnamon. Bake for 30 minutes, then remove from the oven. Leave to cool before removing the tartlets from their tins.
    5. Serve with vanilla ice cream and preserved cherries.

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