Pea And Ricotta Tarts - cooking recipe

Ingredients

2 sheets frozen pie dough, thawed, cut into 8 squares
1 1/4 cups heavy cream
3 None eggs, at room temperature
2 tsp dried basil
7 oz fresh ricotta
2.5 oz frozen peas
1 oz Parmesan cheese, grated
None None mixed greens, to serve

Preparation

Preheat oven to 400\u00b0F. Grease and line 8 cups of a 12-cup muffin tray with pie dough. Trim excess.
Whisk together cream, eggs, basil and ricotta. Season. Add frozen peas then transfer to pie shells and sprinkle with parmesan. Bake for 15 mins, or until golden brown and just set. Let cool for 5 mins in pan. Serve warm with mixed greens.