tart dough
coming soon...just have to make certain i write out the correct recipe (and not the melty one).
filling
2 cups whole milk ricotta
1/2 cup mascarpone cheese or cream cheese at room temperature
2 teaspoons pure vanilla
3/4 cup sugar
2 yolks
1/4 teaspoon freshly grated nutmeg
zest from one lemon
preheat oven to 400f.
place all of the filling ingredients in the blender or food processor and make smooth.
pour into prepared shells. add one (if making mini tarts) or loads of (if making giant tarts) blackberries to the filling and bake for 25-30 minutes or until the filling is set and the tarts are golden.
allow to cool and top with fresh blackberries or serve as is!
notes:
-i used muffin tins with liners but a large tart tin or several smaller tins would work.
-the dough is a tart dough, fairly crumbly. just squish it in the tins.
