Baked Ricotta Tartlets - cooking recipe

Ingredients

1/3 cup whole blanched almonds, toasted
1/4 cup sesame seeds, toasted
1 1/2 cups flour
8 tbsp (1 stick) cold butter, chopped coarsely
1/4 cup sugar
1 None egg yolk
1 tsp vanilla extract
1 tbsp pine nuts, chopped
2 tsp powdered sugar
1/2 cup fine-cut orange marmalade, warmed
1 None orange, peel cut into thin strips
None None FOR THE RICOTTA FILLING
1 1/4 cups ricotta cheese
1/4 cup sugar
1 None egg, lightly beaten
1 tbsp finely grated orange peel

Preparation

Process the almonds and sesame seeds until finely chopped. Add the flour, butter and sugar; process until the mixture resembles breadcrumbs. Add the egg yolk, vanilla extract and 1 tbsp water; process until ingredients just come together. Wrap in plastic wrap and refrigerate for 30 mins.
Meanwhile, for the ricotta filling, process all ingredients until just smooth and combined.
Preheat the oven to 375\u00b0F. Grease 10 small fluted brioche tins, 3 inches top measurement and 1 1/2 inches deep. Place on a baking pan.
Roll the pastry between sheets of parchment paper to 1/8-inch thickness. Using a 3 1/2-inch round cutter, cut 10 rounds from the pastry. Lift the pastry into pans, pressing into the bottom and side. Trim the edges. Cover and refrigerate for 10 mins.
Meanwhile, re-roll the pastry scraps to 1/8-inch thickness. Cut the pastry into 1/4-inch wide strips.
Spoon the ricotta filling into the tart shells and decorate with pastry strips. Sprinkle with pine nuts.
Bake for 35 mins or until the pastry is golden and the filling cooked through. Cool in pans 5 mins. Remove from pans; cool on wire rack. Serve warm, dusted with powdered sugar and topped with marmalade and strips of orange peel.