Boats with Ricotta and Pistachios

Servings: 4
Prep time: 30
Cooking time: 25
  • 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
  1. 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.
  2. Cut, possibly, the cedar into very small pieces; coarsely chopped pistachios.
  3. 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.
  4. 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.
  5. Remove from the oven and let them cool. When ready to serve, fill them with the cream cheese and sprinkle with the chopped pistachios.