Sweet ricotta and raspberry tarts

Well, after I discovered my little baking hack with the flower cutter, I went a bit tart crazy. One thing about making your own ricotta is that you have always got some at hand.  I decided to create some sweet tarts to keep in the freezer for preschool lunches and afternoon snacks.

These are the perfect size when done in a silicone cupcake pan.  They don't need greasing and the little tarts will pop out very easily.  If you don't have a silicone cupcake pan, grease and flour a normal one.  But really, a silicone muffin pan is probably one of the best tools I have in my kitchen- it's so versatile!

Sweet Ricotta and Raspberry Tarts

Ingredients
250 grams ricotta
1/2 cup frozen raspberries
1 egg, whisked
3/4 cup icing sugar
1 tsp vanilla
2 sheets puff pastry
Method
Preheat oven to 200.
Using either a  flower cutter or a round cutter (even a glass will do) cut out 12 rings for the cupcake tray.
Push each one into the tray.
Combine the ricotta, whisked egg, vanilla and icing sugar together until well mixed.
Stir through the raspberries.
Push into the pastry.
Bake at 200 degrees for 20 minutes.
Cool in the pan for 5 minutes then place on a wire rack to continue cooling and crisping.
Makes 12.
Freeze when cooked and defrost in the fridge (or lunchbox).