And after all that horrendous noise, it’s
done with very minimal effort. Filling the tarts and the oven, I didn’t turn it off because
these go in at the same temperature now that the filling is filled in so you don’t need
to adjust your oven temperature, just keep it on while you’re making the filling. Good!
The ricotta isn’t actually a cheese, it’s a byproduct of making cheese. So it’s fresh
ricotta. When you buy it, you want to make sure you use it quite quickly. You want to
keep it. You can’t keep it the way you keep, say Parmesan cheese, or a much more aged cheese.
and down to the final four.
Okay, I’m gonna bring these back to that 375 degrees oven just another eight to ten minutes.
You’ll know when they start to smell. Those are going to be ready to plate.