Strawberry Ricotta Tarts - cooking recipe

Ingredients

12 oz prepared pie pastry
1 cup ricotta cheese
1 tbsp powdered sugar, sifted
Few drops vanilla extract
8 oz strawberries, hulled, thinly sliced
3 tbsp strawberry jam, sieved

Preparation

Preheat oven to 400\u00b0F. On a lightly floured surface, roll out pie pastry thinly. Cut out nine 4-inch rounds from the pastry. Use the rounds to line 9 holes of a muffin pan, pressing them into the base and sides of each hole. Line each pastry round with parchment paper and fill with pie weights. Bake for 15 mins, then remove paper and weights. Bake for another 5 mins or until pastry is golden. Cool.
Place the ricotta cheese, powdered sugar and vanilla in a bowl and stir until just combined. Carefully remove the tart crusts from the pan and divide the ricotta mixture among them.
Arrange strawberries on top of the ricotta filling. Gently warm the strawberry jam in a small pan, then brush over the strawberries. Chill until ready to serve.