'1/2 cup unsalted butter, softened' or '3 tablespoons margarine'
100 grams ricotta cheese, well-drained
1 1/2 cups all-purpose flour
1 large egg
3/4 cup confectioners' sugar, sifted
1 tablespoon unsalted butter, at room temperature
1 teaspoon vanilla extract
3/4 cup chopped pecans
'1/2 cup unsalted butter, softened' or '3 tablespoons margarine'
100 grams ricotta cheese, well-drained
1 1/2 cups all-purpose flour
1 large egg
3/4 cup confectioners' sugar, sifted
1 tablespoon unsalted butter, at room temperature
1 teaspoon vanilla extract
3/4 cup chopped pecans
To make the dough: Beat the butter or margarine with the ricotta cheese until smooth
Add the flour and beat well
Cover the bowl and refrigerate for 1 hour
In a small bowl, whisk together the egg, confectioners' sugar, butter, and vanilla extract until smooth. Reserve
Mold the chilled dough into 24 balls, each about 2 1/2 cm in diameter
Place each ball onto a mini muffin tin liner, leaving a 5 mm border around the edges without greasing
Dust your hands with flour, press the dough into the bottom and up the sides of each liner
Fill each liner with 1 tablespoon of chopped pecans
Flood with the egg mixture
Bake in a moderate oven (150°C) for about 40 minutes or until the filling is firm
Allow to cool before removing from liners
Make 24 tartlets.
