Ricotta tartlets

These soft cakes have a distinctive flavor thanks to the cashew ricotta, which makes them so delicious and soft. They also remain a very delicate creamy white color. 

Perfect for a snack with hot tea or served with a chocolate sauce of which find the recipe here.

First of all, you need to prepare the cashew ricotta, which find the recipe hereFor these little cakes you will need approximately one form of ricotta, so half the recipe.

Procedure

Preheat the oven to 170˚C static and prepare a baking tray with the silicone mold. 

Take a jug and insert a pastry bag inside, you will then need to pour the mixture inside.

In a bowl, weigh the ricotta and sugar. 

Cut the vanilla bean in half lengthwise and use the tip of a small knife to scrape out the seeds by sliding the blade over the bean.

Add the vanilla seeds to the bowl. Mix with a spatula. 

Weigh the milk and oil together, while in another bowl weigh the dry ingredients, such as flour, starch, and yeast.

Add milk and oil to the mixture.

Mix with a whisk. Then sift the powders into the bowl.

Mix until smooth and lump-free. Transfer to a pastry bag and remove from the mold.

Fill each cavity with about 40g, if you want to fill the entire mold and have taller cakes, fill with about 60g. 

Cook in a static oven at 170˚C for 15 minutes (if you pour 40g, otherwise it will need a few more minutes).

Let them cool for half an hour at room temperature, carefully remove the cakes and decorate with icing sugar.