List of Ingredients
- 3/4 LB. of mixed red fruit (strawberries, raspberries, currants)
- 1 2/3 C. of flour, plus extra
- 2/3 C. of sugar
- 5 OZ. of sheep’s milk ricotta
- 2/3 C. of softened butter, plus extra
- 1/3 C. of Greek yogurt
Method
Use a spoon or mixer to mix the butter with 1/2 cup of sugar, the vanilla pod seeds cut in half lengthwise and a little bit of lemon zest , stir in the egg yolks, then the flour. Knead until you get a soft and smooth ball of shortcrust pastry; place it in a bowl, seal it with plastic wrap and let cool in the refrigerator for at least 1 hour.
Grease and flour 6 tart molds (ø 5 in.), then cover the bottom of each with a circle of parchment paper cut to size. Roll out the pastry on a floured surface to a thickness of about 3 mm. and cut out 6 circles (ø 6 in.); use them to line the molds, remove the excess dough and prick the bottom. Bake the empty tarts at 350 °F for about 15 minutes, until they are golden brown.
Mix the ricotta, yogurt, 1/4 cup sugar and the grated zest of 1/2 lemon in a bowl. Remove the tart shells from the oven, let them cool, then fill them with the ricotta cream and red fruits.