Tartlet with morello cherry jam and ricotta

Ingredients

Recipe for 6 people / 45 min preparation + 2h resting

For the shortcrust pastry:

- 220 g flour

- 80 g icing sugar

- 30 g ground almonds

- 125 g butter

- 1 egg

For the Ricotta mousse:

- 250 g Ricotta

- 15 cl whipping cream

- 25 g Acacia honey

- The juice and zest of half a lemon

For plating:

1 jar of Morello Cherry jam

A few basil leaves

A few strawberries, cherries and redcurrants

Pine nuts

Instructions

Take the butter out at room temperature 1h before starting the recipe.

Prepare the pastry: Mix the flour, icing sugar and ground almonds. Add the soft butter and mix before adding the egg. Knead until the dough no longer crumbles. Form a ball, cover with cling film and let rest for 2 hours in the fridge.

Prepare the Ricotta mousse: Pour the whipping cream into a bowl and place in the fridge with the whisk beaters for about ten minutes. Whip the very cold cream, gradually increasing the speed. Add the Ricotta and honey. Zest and juice the lemon and add to the mixture. Keep chilled.

Preheat the oven to 180 degrees. Roll out the shortcrust pastry and line tall-sided pastry rings. Blind bake for about ten minutes. Remove from the oven and let cool. You can trim the edges with a peeler. Use the hot oven to toast a handful of pine nuts.

Fill a piping bag with the Ricotta mousse and fill each pastry base evenly. Add a tablespoon of Morello Cherry jam in the center of each tartlet and swirl it with a toothpick. Add a few redcurrants, strawberries, cherries, basil leaves and pine nuts. Serve immediately.