Recipe for 6 people / 45 minutes of preparation + 2 hours of rest For the shortbread dough: - 220 g of flour - 80 g icing sugar - 30 g ground almonds - 125 g of butter - 1 egg For the Ricotta mousse: - 250 g of Ricotta - 15 cl of whipping cream -25 g of Acacia honey - Juice and zest of half a lemon For training: 1 jar of jam 4 Red & Black Fruits or Morello Cherry Some basil leaves Some strawberries, cherries and currants Pine nuts Remove the butter at room temperature 1 hour before starting the recipe. Prepare the dough: Mix the flour, icing sugar and almond powder. Add the soft butter and mix before adding the egg. Knead until the dough does not crumble. Form a ball, cover with stretch film and leave 2 hours cool. Prepare the Ricotta mousse: Pour the whipped cream in a bowl and put in the refrigerator with the whips of the drummer about ten minutes. Fit the cold cream by increasing the speed gradually. Add the ricotta and honey. Take the zest of the lemon juice and add to the preparation. Reserve cool. Preheat oven to 180 degrees. Lower the shortbread and darken cookie cutters with high edges. Bake for about ten minutes. Remove from the oven and let cool. You can trim borders with a thrifty. Enjoy the hot oven to roast a handful of pine nuts. Fill a pastry bag with Ricotta foam and garnish each dough base evenly. Add a tablespoon of jam in the center of each tartlet and marry all with a toothpick. Add some currants, strawberries, cherries, basil leaves and pine nuts. Serve without further delay.
