Ricotta, chocolate and cherry mini tarts

For Shortcrust Pastry– Sift the plain flour into a clean, dry bowl. To it, add the cold cubes of butter. Using the tips of your fingers, rub the flour and butter against each other.

Do this till you get a rough crumbly mixture. This mixture can be brought together to one extent.At this point, you can add the sugar and gently mix it through.

Make sure you do not over work the dough. Add the water one tablespoon at a time and try to bring the dough together to form a ball.

( Make sure you add just enough water so that the dough comes together and not excess of water. I used 2 1/2 tablespoons but the quantity of water may differ due to strength of flour and humidity).

If it isn’t coming together properly, add a little extra water. Cover the dough with cling film and allow it to chill for a minimum of 1 hour. (I left it for 2 hours.)

Preheat the oven to 180° C. Keep three 4 inch mini tart tins ready. Divide the pastry into 3 parts. Place one part on a big piece of parchment paper. Cover with another piece of parchment paper.

This will help to roll out the dough without any flour and tearing. Roll the dough into 1/8th an inch thickness. The dough should be larger than the size of the tart tin.

Remove the top parchment paper and place the rolled pastry on your hand and peel off the bottom paper. Place the rolled dough on the tin.

Release a little dough from the top and first press the bottom of the tin to make it sit properly and then cut off the overhanging pastry. Crimp the sides of the tart tin to give a nice look.

Prick the base and sides a bit with a fork or knife. This will prevent puffing of the pastry while baking. Repeat this and line the remaining 2 tart tins as well.

Place a square of parchment paper on the lined pastry of each tin and cover it with beans or baking weights till the top and blind-bake for 5-6 minutes until it has become pale, slightly puffy and begins to take a slight colour.

Reduce the temperature to 170° C and return the tart cases to the oven for another 7-8 minutes or until golden brown in colour.

ool the tart shell in the tin for 30-40 minutes at least, then gently take it out and place on a baking tray. For easy and hassle free removing I use tart tins with a removable base and it is really useful.

Melt the dark chocolate in a glass bowl or any heat proof bowl over a pot of simmering water making sure the water does not touch the bowl. You can also microwave it for 30-40 seconds making sure you stir it once every 10 seconds.

With a help of a spoon divide the chocolate among the three pastry shells. Use the spoon to spread the chocolate to the sides and edges of the pastry shell. Allow it to cool until the chocolate has set, about 15-20 minutes.

NOTE- If you are using compound chocolate it will take longer and you can keep in the fridge for 5-10 minutes to help it in setting. I used regular dark chocolate hence it took less time to set.

For The Filling– Beat the ricotta with the cream until smooth. Add the vanilla extract and mix well. Finally add the sugar and mix well.

Divide the filling among the three tarts and spread it evenly. Garnish with fresh cherries. Serve. Best served immediately but it can be kept upto 2 days. :)