I made these lovely little ricotta tarts over the weekend to have for afternoon tea with Hoover and Fussy. As an experienced mother I have learnt not to fully disclose lists of ingredients, so when Fussy asked what I was making I replied 'lemon, ricotta and chocolate tarts'.

An hour or so later we were sensibly gathered around the table with our cups of tea and hot chocolates and our 'lemon, ricotta and chocolate tarts' when all of a sudden Fussy spat out a mouth full of sultanas in utter disgust.

'I thought these tarts didn't have fruit in them?' he said.

'They don't' I replied.

'What do you call these then?' he said pointing to the sultanas with disdain

'Oh my goodness, I have no idea how they got in there!' I replied

'Just as well there's lots of chocolate in them' he said

'Just as well' said Hoover.




Lemon, Ricotta and Chocolate Tarts

Ingredients

375g packet of Carême butter puff pastry

300g fresh ricotta

3tbsp crème fraîche

Zest of a lemon

½ cup caster sugar

1 tsp vanilla extract

2 organic eggs

½ cup sultanas

80g dark chocolate, roughly chopped


Method

1. Preheat the oven to 190C/ 375F/ Gas 5. Then cut out a dozen 9cm rounds of pastry and line a deep muffin tray with them and set aside.
 
2. Place the ricotta, crème fraîche, lemon zest, sugar, vanilla extract and eggs in a bowl and whisk until smooth. Then gently stir though the sultanas and chocolate.

3. Carefully pour or spoon the mixture into the pastry lined muffin cases and bake for 20-30 minutes or until filling has risen and the tarts are a light golden colour. Cool the tarts before attempting to remove them from the muffin tray. Serve warm and enjoy.