with Ricotta Cream
- 8 ounces Pastry flour
- 2 ounces ground almonds
- 1 tablespoon Baking powder
- 1 Egg
- 4 ounces Cultured butter
- 3 ounces Dark chocolate
- 1 ½ pounds Strawberries
- ½ Lemon
- 9 ounces Ricotta cheese
- 6 tablespoons Powdered sugar (about 60 grams)
- 1 tablespoon Amaretto (or almond syrup)
- 1 tablespoon chopped Shelled pistachio
Mix flour, almonds, baking powder and 1 pinch of salt in a bowl. Separate egg. Cut butter into small pieces. Add egg yolks, butter and 1-2 tablespoons of water to flour mixture and blend with hand mixer until smooth.
Press dough flat, wrap in plastic wrap and refrigerate for 1 hour.
Roll dough out thinly on floured work surface and cut out 12 circles 14 cm (approximately 5 1/2 inches) in diameter. Line 12 tartlet molds (about 12 cm/approximately 5 1/2 inches) and press dough into molds.
Pierce bottom of each tartlet several times with a fork. Bake in preheated oven at 180°C (convection oven 160°C, gas mark 2-3) (approximately 350°F/convection 325°F). Cool on a wire rack and remove tartlet shells from pans.
Chop chocolate and melt in a bowl over hot but not boiling water. Pour into tartlet shells and let cool.
Meanwhile, rinse strawberries and cut in half. Squeeze lemon.
Mix ricotta, lemon juice, powdered sugar and amaretto in a bowl until smooth.
Fill a piping bag with ricotta cream mixture and distribute cream on tartlets. Arrange strawberries on tartlets and sprinkle with chopped pistachios.