Ricotta Spiral Tarts - Not only are they little works of art, they taste like a pizza flavoured che
For some time now I’ve been admiring pretty spiralised vegetable tarts and decided that it was time to give it a go. I have a really tasty baked ricotta and basil tart that I love to make, so I thought I’d adapt that recipe to create these gorgeous little tarts.
Ingredients
Serves 4
Crust:
1 cup of almond flour
1 cup of grated fresh parmesan
Pinch of sea salt
2 eggs whites
Filling:
375 g ricotta cheese
4 whole eggs
1/4 cup fresh grated parmesan cheese
1/4 cup pure cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon corn flour
1 cup fresh basil leaves, finely chopped
Ribbons of zucchini, carrot and parsnip
Method
For the crust:
Preheat oven to 190°C
Line one 20cm or individual tart tins
Combine all dry ingredients in a bowl
Lightly beat egg whites and add to dry ingredients
Mix well
Turn out onto baking paper and roll out to line tin(s)
Turn onto tin. It is a fragile dough, so if it breaks just press it into the tin with fingertips
Bake for 10 minutes and remove to cool
For the filling:
Whisk together ricotta, eggs, parmesan, salt and pepper
In a separate bowl whisk cream and cornflour until combined
Whisk this mixture into ricotta and combine well
Stir through basil
Pour into tart shells and carefully place vegetable ribbons in a spiral on top
Bake for 40 minutes until centre is just set
