Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ricotta & rum raisin tarts. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Ricotta & Rum Raisin Tarts is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Ricotta & Rum Raisin Tarts is something that I’ve loved my entire life. They are fine and they look wonderful.
Mi hanno accusato di essere secondario. Mi chiamo Ricotta - in italiano significa "di seconda cottura". Making ricotta yourself also gives you a bonus: the leftover whey.
To get started with this particular recipe, we have to prepare a few ingredients. You can have ricotta & rum raisin tarts using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Ricotta & Rum Raisin Tarts:
- Make ready <Basic Shortcrust Pastry>
- Get 125 g Butter *softened
- Prepare 1/4 cup Caster Sugar
- Take 1 Egg
- Take 1 & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large
- Get <Filling>
- Make ready 250 g Ricotta *room temperature
- Take 125 g Cream Cheese *OR extra Ricotta, room temperature
- Prepare 1/4 cup Caster Sugar
- Make ready 1 Egg *room temperature
- Make ready 1/2 cup Rum Steeped Raisins OR Sultanas *See https://cookpad.com/uk/recipes/11094786-rum-raisins
A soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'. It is light and creamy with a slightly grainy texture It's quite low in fat, making it a good substitute for mascarpone. Ricotta can be used on its own or in sweet and savoury dishes. So, ricotta actually translates to recooked in Italian, and ricotta is what's called a "whey cheese." When you make cheese, you separate milk into two distinct This is how ricotta is traditionally made; it's a way to put all that leftover whey to good use.
Instructions to make Ricotta & Rum Raisin Tarts:
- Beat softened Butter and Sugar until smooth. Beat in Egg and mix well. Add Flour and combine, bring the mixture together, and shape into a thick log. Wrap in plastic and refrigerate for 2 hours to firm up.
- Cut the log into 12 discs. Flatten each pastry disc and form into a cup shape, and place into each cup. Press the pastry to cover the cup to the top, making the pastry evenly thin.
- Preheat the oven to 170°C.
- Mix Ricotta, softened Cream Cheese and Caster Sugar in a bowl, add Egg and Rosins (OR Sultanas), and mix well. This mixture should be at room temperature or slightly warm.
- Spoon the mixture into each pastry cup. Place in the oven and bake for 25 to 30 minutes or until pastry is browned.
- Leave to cool in the muffin tin for 5 minutes then move to a wire rack to cool completely.
But these days, at least in the States, we tend to make. Can you tell me the difference between ricotta cheese and cottage cheese? And can they be used interchangeably? —L. C., Beaubier, SaskatchewanWhen a cheese maker separates milk or cream into curds and whey, the curds are used to make cottage cheese and the whey is used to make ricotta. Technically, ricotta could be considered a cheese byproduct.
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