Ricotta Tartlets with Pink Peppercorn Macerated Strawberries and Pine Nut Brittle

Ricotta tartlets with pink peppercorn macerated strawberries and pine nut brittle. Strawberry season is here.

Ricotta tartlets with pink peppercorn macerated strawberries and pine nut brittle

So before I tell you more about these delicious strawberry tarts I just wanted to take a moment to say thank you. Thank you for taking the time out of your day to read this post. Look at the images, make a recipe or interact with me on social media. I realised the other day that 3 years of figs and pigs went by without me acknowledging it. Three years is a long time. I cant quite believe I have been doing this for that long, but as they say time flies when your having fun. I believe I would be creating recipes and photographing food even if there was nobody watching but knowing your their is a real motivator. In my three years of blogging its the community that prevails and the connections we make that will remain.

In my day job (which is not food blogging) I have conversations with people everyday to help them to work out how they can take steps towards living a life that they want, whether this is helping them to make changes, looking at coping strategies or navigating services. I have seen the most profound changes in people happen when they find their community. It doesn’t matter how that community manifests itself, its just finding that sense of belonging that is such an important part of our well being. That’s what blogging has given me and I am truly grateful for that.

Ricotta tartlets with pink peppercorn macerated strawberries and pine nut brittle

Ricotta tartlets with pink peppercorn macerated strawberries and pine nut brittle

Ricotta tartlets with pink peppercorn macerated strawberries and pine nut brittle

On to these tarts. So its strawberry time. Although at their best in June strawberries are now abundant in the shops and markets. Their wonderfully distinctive scent alone will tell you if their good or not. Macerating the strawberries in a little sugar and lemon juice will bring out the flavour even more. I added pink peppercorns and thyme too,which was a wonderful addition. I made a simple, sweet shortcrust pastry ricotta filled tart to adorn with the beautiful strawberries. I also made a salted pine nut brittle to sprinkle on top. Warning, the brittle recipe does make more that is needed for the tarts and it is incredibly hard to resist, so you could reduce the quantities if you want. I will be hopefully posting another strawberry recipe next week with such an awesome flavour combo, I cant wait to share it with you.

I also wanted to say thank you to anyone who has voted for figs and pigs in the blogosphere awards. The voting remains open until the 22nd of May so there is still time to vote for your favourites 😉  https://www.blogospheremagazine.com/awards/

Ricotta tartlets with pink peppercorn macerated strawberries and pine nut brittle

Ricotta tartlets with pink peppercorn macerated strawberries and pine nut brittle

Here is another strawberry recipe to try out to make the most of the season rhubarb and strawberry breakfast pots.

Ricotta tartlets with pink peppercorn macerated strawberries and pine nut brittle

Ricotta Tartlets with Pink Peppercorn Macerated Strawberries and Pine Nut Brittle

Ricotta tartlets with pink peppercorn macerated strawberries and pine nut brittle

  • Prep Time: 1h 30m
  • Cook Time: 35m

Ingredients

For the pastry

  • 150 g Plain flour
  • 20 g Icing sugar
  • 75 g Butter cubed
  • 1 Egg yolk

For the strawberries

  • 200 g Strawberries
  • 1 tbsp. Caster sugar
  • 1 tbsp. Lemon juice
  • 1 tsp. Pink peppercorns
  • 1 tsp. Vanilla bean paste
  • 2 Sprigs thyme leaves

For the pine nut brittle

  • 150 g Caster sugar
  • 50 g Butter
  • 100 g Pine nuts
  • 1 tsp. Pinch sea salt

For the ricotta filling

  • 250 g Ricotta
  • 1 tbsp. Lemon zest
  • 1 tsp. Vanilla bean paste
  • 1 whole egg plus 1 yolk
  • 2 tbsp. Icing sugar
  • 2 tbsp. Cream

Instructions

For the pastry

  1. To make the pastry sift the flour and icing sugar into a mixing bowl, add the butter and blend with fingers until forms a crumb texture. Add the egg yolk and combine with hands, add a splash of water if too dry and bring together. Form into a ball, wrap in cling film and refrigerate for 1 hour.

For the Strawberries

  1. Slice the strawberries and gently mix together with the sugar, peppercorns, vanilla, lemon juice and thyme. Cover and refrigerate for at least 30 minutes but longer if possible.

For the pine nut brittle

  1. Grease a baking tray. In a pan add the sugar and butter and heat over a moderate to high heat until the sugar has dissolved and butter melted add the pine nuts and salt, don't mix with a spoon but swirl the pan to combine. Pour out onto the greased baking tray and spread with a spatula. leave to cool and then break up into pieces and blitz in a food processor or bash with a rolling pin.

For the ricotta filling

  1. In a bowl mix together the ricotta, lemon, vanilla, egg, cream and icing sugar until smooth. Refrigerate until ready to use.
  2. Preheat the oven to 180c/gas 4/350f/160fan. Grease and flour 4 small tart tins I used 10cm tins. On a floured surface roll out your pastry to about 1 cm thick. Cut into four squares and using the rolling pin to lift the pastry gently lay one piece over each tin, gently press down into the tin and trim off excess but leaving a little for shrinkage, prick with a fork. Line each tart with baking paper and fill with baking beans or dried pulses. Place the tarts on a baking tray and pre-bake for about 15 minutes. Remove the baking beans and parchment.
  3. Divide the ricotta mixture between the four tarts and bake at 180c for about 20 mins. The ricotta mixture will rise up initially but will sink again once cooled. Leave to cool until able to handle and then gently remove from the tins and leave to cool fully on a wire rack.
  4. Place some of the strawberries and their syrup on top of each tart along with a tablespoon of pine nut brittle.

 

  • Beautiful recipe!!! I love strawberries and every week I buy a box when I’m at the farmer’s market. Your tartlets are so cute like they are straight outta Alice in Wonderland, gotta love small desserts, they are so tempting!
    I’m always impressed by your food photography skills Rebecca, you always create such a peaceful and cozy mood.

    xo

    • Thank you Gemma. I love strawberry season.I know small desserts are very cute and then you dont feel quite as bad for eating one! Have a lovely weekend xx

    • Thank you so much for your lovely comment Holly Jade. Your blog is very beautiful I loved those raspberry cupcakes you made with the fondant lolly soo cute!I would definitly be open to a collab in future, I would love to learn more about vegan baking. xx

  • Congratulations on your 3rd anniversary of Figs and Pigs, Rebecca! This is such a lovely post and those ricotta tartlets with strawberries and the brittle look so incredible! I hope you don’t mind, but I would like to mention Figs and Pigs on my blog and remind people who read it to go to blogosphere to cast in their votes. Would that be ok?
    The pictures are absolutely gorgeous and the colour of those strawberries! I just want jump in a pick a couple 🙂 xx

    • Aw thank you Yasmin. You can of course mention it that would be incredibly kind of you. I know aren’t strawberries great this time of year I cant get enough of them. xx

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