Recipe

Step 1: Preheat the oven to 400°F, Gas 6.

Step 2: Begin by making the filling, whisk together all the ingredients, except for the lemon curd and icing/confectioners’ sugar, until completely smooth. Dust the work surface with flour and roll the pastry to a thickness of about 1/8″.

Step 3: Dip the cutter in flour and stamp out 24 circles. Be careful not to twist the cutter as it may affect the rise of the pastry. Do not re-knead and re-roll leftover pastry as the layers will be ruined and it will not rise properly, so make sure you stamp the discs out closely together.

Step 4: Drape a pastry disc over each hole in the muffin pans before gently pushing each one into the holes. Put a scant teaspoon of lemon curd into the base of each tart. Next, put a scant tablespoon of the ricotta mixture on top.

Step 5: Put the muffin pans in the oven and bake for 20-25 minutes or until golden and nicely risen. Once cool enough to handle, transfer the tarts to a wire rack to cool completely. Sift a little icing/confectioners’ sugar over each tart before serving.

Reprinted with permission from Victoria Glass’s Deliciously Vintage (2014 Ryland Peters & Small).