Servings:
4
Prep time:
30
Cooking time:
25
INGREDIENTS
- For the cream cheese:
- - 400 g ricotta
- - 100 g of acacia honey
- - 50 g of pistachios
- - 30 g of candied citron
- - 2 tablespoons orange flower water
- - butter
- - flour
- For boats:
- - 200 g of flour
- - 100 g of butter
- - 50 g of sugar
- - 1 tablespoon unsweetened cocoa powder
- - Balsamic vinegar
- - salt
INSTRUCTIONS
- Sift the flour into a bowl with the cocoa and a pinch of salt, add the sugar, softened butter in flakes, a few drops of balsamic vinegar and 3 tablespoons of cold water. Work quickly the ingredients, form a ball, cover with a cloth and place in refrigerator for 30 minutes.
- Cut, possibly, the cedar into very small pieces; coarsely chopped pistachios.
- Put the ricotta to drain well in a colander, then knead it in a bowl with honey and orange blossom water, obtaining a smooth cream, eventually put in the cedar, cover and refrigerate.
- Grease and flour 12 molds for boats (in the absence, for tartlets). With a rolling pin, or with the machine for pasta, prepared 12 small sheets of 3-4 mm thickness and cover the bottom of the molds. Remove the excess of the dough, then prick the bottom and the edges of the molds with a toothpick. Place them in a baking dish and bake for 15 minutes at 180 ° C.
- Remove from the oven and let them cool. When ready to serve, fill them with the cream cheese and sprinkle with the chopped pistachios.
