Emily was invited to a tea party with her cousin this week, so I thought I would look up tea cake recipes to attempt gluten free. I landed on ricotta tarts and worked my magic! The original base called for cookie crumbles, and since I haven't ran across a gluten free cookie I liked, I decided to make a short bread base. This sweet, crumbly bottom is the perfect accompaniment to the ricotta filling. Looking in the pantry I found sorghum flour that I have continued to push aside, because of its bitter aftertaste, and thought what the heck. Surprisingly enough, the tartness provided from the lemons and the richness from the ricotta filling, cuts right through that bitter note. Add a sweet strawberry lemon sauce and these little tarts are perfect for any tea party... Or late night snack!
Ingredients:
Shortbread Cookie:
1 1/2 cups sorghum flour
1/2 cup sugar
1 stick butter, cold, cubed
2 Tbsp cold water
1/2 tsp vanilla extract
A pinch of salt
Ricotta Filling:
2 cups ricotta cheese
4 oz cream cheese, room temp
2 eggs
1/3 cup granulated sugar
1 Tbsp lemon zest (one lemon)
2-3 Tbsp lemon juice (one lemon)
Strawberry Lemon Sauce:
3 cups fresh strawberries
3 Tbsp sugar
2-3 Tbsp lemon juice (1 lemon)
Recipe:
Shortbread cookie:
Mix flour, sugar, and salt.
Cut in butter into flour mixture. You are looking for an oatmeal consistency. You could use a food processor for this, I just went old school to cut back on the dirty dishes!
Stir in vanilla, then water, one tsp at a time. Dough should just hold together if you press down, kind of like wet sand.
Form into a disk, wrap in plastic wrap, and refrigerate for 30 min.
Preheat oven to 350 degrees.
Line cupcake tins with parchment cups.
Divide dough into 12 portions, these should be about the size of a golf ball.
Press into parchment cups, and fork a few times to vent.
Bake 20 minutes, until cookies are lightly browned.
Ricotta Filling:
While short bread is baking, mix together all ingredients until smooth.
Preheat oven to 375 degrees.
Ladle into cup cake tins, over the short bread cookie. Make sure to fill just to the rim, these will not rise, but they will spill over and you will end up with tarts stuck to your tin. (Like mine!!!)
Bake 25-30 min until the edges just starts to brown.
Let cool.
Strawberry Lemon Sauce:
Add all ingredients in a heavy sauce pan, over medium heat.
Cook 10-15 minutes until strawberries break down and sauce begins to thicken, stirring frequently to keep the sauce from burning.
Spoon overtop cooled ricotta tarts.
Enjoy!!!!
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