Caramelised fennel and ricotta tarts with Parmesan crisps

Name: Caramelised fennel and ricotta tarts with Parmesan crisps
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 portions
Ingredients: 1500 g full cream milk; 40 g white vinegar; 1 lemon; 200 g plain flour; 100 g butter; ¼ tsp sea salt; 50 - 60 g chilled water; 20 g butter; 200 g fennel; 1 tbsp raw sugar; 30 g apple cider vinegar; 30 g fresh silverbeet; 12 pitted green olives; 2 eggs; 30 g full cream milk; 30 g pouring (whipping) cream; ½ tsp sea salt; ½ tsp ground black pepper; 1 tsp fennel seeds; 100 g Parmesan cheese

4.2 9 évaluations

Prép. 30min

Total 2h 30min

8 portions

Ingrédients

Ricotta

full cream milk
1500 g
white vinegar
40 g
lemon zest only, no white pith, grated
1

Shortcrust pastry

plain flour
200 g
butter cut into pieces and chilled
100 g
sea salt
¼ tsp
chilled water
50 - 60 g

Filling

butter plus extra for greasing
20 g
fennel trimmed, core removed and cut into quarters, reserve fronds for garnishing
200 g
raw sugar
1 tbsp
apple cider vinegar
30 g
fresh silverbeet leaves only, stalks removed, leaves thinly sliced
30 g
pitted green olives cut into slices (optional)
12
eggs
2
full cream milk
30 g
pouring (whipping) cream
30 g
sea salt to taste
½ tsp
ground black pepper to taste
½ tsp