Easiest Way to Prepare Any-night-of-the-week Ricotta & Rum Raisin Tarts

Ricotta & Rum Raisin Tarts.

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, ricotta & rum raisin tarts. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Ricotta & Rum Raisin Tarts is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It's easy, it is fast, it tastes delicious. Ricotta & Rum Raisin Tarts is something that I've loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook ricotta & rum raisin tarts using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Ricotta & Rum Raisin Tarts:

1. {Take of <Basic Shortcrust Pastry>.
2. {Prepare 125 g of Butter *softened.
3. {Take 1/4 cup of Caster Sugar.
4. {Prepare 1 of Egg.
5. {Get 1 of & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large.
6. {Make ready of <Filling>.
7. {Take 250 g of Ricotta *room temperature.
8. {Get 125 g of Cream Cheese *OR extra Ricotta, room temperature.
9. {Prepare 1/4 cup of Caster Sugar.
10. {Take 1 of Egg *room temperature.
11. {Take 1/2 cup of Rum Steeped Raisins OR Sultanas *See https://cookpad.com/uk/recipes/11094786-rum-raisins.

Instructions to make Ricotta & Rum Raisin Tarts:

1. 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..
2. 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..
3. Preheat the oven to 170°C..
4. 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..
5. Spoon the mixture into each pastry cup. Place in the oven and bake for 25 to 30 minutes or until pastry is browned..
6. Leave to cool in the muffin tin for 5 minutes then move to a wire rack to cool completely..

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