Mini ricotta and saffron tarts, gluten-free
Procedure
Ingredients · Servings 4
- 200 g well-drained sheep or goat ricotta
- 80 g Sugar
- Egg
- Grated zest of half a lemon
- Saffron
- 1 pinch salt
- Dried fruit
- Dark chocolate
- 1 teaspoon baking powder
- 180 g rice flour
Method · 30 min
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
- The original recipe is a cake of Sardinian origin. A simple and authentic flavor. The gluten-free version is just as delicious thanks to the use of...
Separate the yolks from the whites.
In a bowl, beat the egg yolks with the sugar and add the ricotta.
Mix well and add the saffron. The mixture will be crumbly. Add the baking powder and lemon zest.
Beat the egg whites with a pinch of salt until stiff and add them to the ricotta.
Mix until you obtain a smooth and compact dough.
Form balls about the diameter of a meatball.
Place them on a baking tray and take some.
You can decorate with a fork.
Using the handle of a knife or something else, make holes in them to fill with jam.
Decorate with dried fruit or dark chocolate.
