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Sweet Cheese Tarts

Source of Recipe

Casual Cuisines of the World - Taverna


List of Ingredients

PASTRY:
2 cups sifted flour
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
3 tablespoons unsalted butter, room temperature
1/4 cup shortening
1 egg, lightly beaten
1 tablespoon water

FILLING:
1 pound ricotta cheese
(or combo of ricotta and cream cheese)
1 cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon ground cinnamon


Recipe

FOR PASTRY: In a food processor fitted with the metal blade, combine the flour, salt, baking powder and sugar and process briefly to mix. Add the butter and shortening and process with rapid on-off pulses until the mixture resembles coarse meal. Add the egg and the 1 tablespoon water and process to form a soft dough, adding a little more water if needed. Gather the dough together and place it on a lightly floured work surface. Knead until the dough is smooth and holds together, 5-10 minutes. Wrap in plastic wrap; refrigerate until needed.

To make the pastry by hand, combine the flour, salt, baking powder and sugar in a bowl and stir to mix. Add the butter and shortening and, using a pastry blender or 2 knives, cut them into the dry ingredients until the mixture resembles coarse meal. Add the egg and the 1 tablespoon water and, using a fork, stir together until the mixture forms a soft dough, adding a little more water if needed. Gather the dough together, then knead, shape and refrigerate as directed for the processor method.

FOR FILLING: In a bowl, combine the cheese(s), sugar, flour, egg yolks, the 1 teaspoon cinnamon and the orange or lemon zest, if using. Stir to mix thoroughly. Preheat an oven to 350ºF. Divide the dough into 12 equal balls. On a lightly floured work surface, roll out each ball into a round 4 inches in diameter. Carefully transfer each round to a tartlet tin 2 1/2 inches in diameter, pressing the dough firmly but gently into the tin and fluting the edges. Place the pastry-lined tins on a large baking sheet. Alternatively, butter a large baking sheet. Form the 4-inch rounds into free-form tart shells, pinching the edges to make a fluted rim, and place on the prepared baking sheet. Carefully spoon the cheese filling into the tart shells, gently smoothing the tops with a rubber spatula. Bake until the tops are a pale golden brown, 20-25 minutes. Transfer to wire racks and let cool. Sprinkle with cinnamon, if using, and serve at room temperature.