
Devices & Accessories
Caramelised fennel and ricotta tarts with Parmesan crisps
Prep. 30min
Total 2 h 30min
8 portions
Ingredients
Ricotta
-
full cream milk1500 g
-
white vinegar40 g
-
lemon zest only, no white pith, grated1
Shortcrust pastry
-
plain flour200 g
-
butter cut into pieces and chilled100 g
-
sea salt¼ tsp
-
chilled water50 - 60 g
Filling
-
butter plus extra for greasing20 g
-
fennel trimmed, core removed and cut into quarters, reserve fronds for garnishing200 g
-
raw sugar1 tbsp
-
apple cider vinegar30 g
-
fresh silverbeet leaves only, stalks removed, leaves thinly sliced30 g
-
pitted green olives cut into slices (optional)12
-
eggs2
-
full cream milk30 g
-
pouring (whipping) cream30 g
-
sea salt to taste½ tsp
-
ground black pepper to taste½ tsp
Parmesan crisps
-
fennel seeds1 tsp
-
Parmesan cheese crust removed and cut into pieces (3 cm)100 g
Nutrition per 1 portion
Calories
439 kcal /
1843.8 kJ
Protein
11.7 g
Fat
29 g
Carbohydrates
33.5 g
Fibre
1.8 g
Saturated Fat
12 g
Sodium
487.3 mg
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