Mini pear pie with ricotta
Instructions
In a bowl, mix the flour with the soft butter in small pieces, sugar, half a packet of Vanillin, salt and 75 g of water.
Transfer the dough on the work surface, knock it briefly then wrap it up in a little plastic wrap and let it rest in the refrigerator for 30 minutes.
Meanwhile, Peel the pears, cut into cubes and fry them in the butter is heated with 20 g of sugar.
When they are soft, but not mashed, sprinkle with 2 tablespoons of rum.
Apart beat the egg yolks with 100 g of sugar, then add the ricotta and flavored the mixture with the sachet of vanilla and 2 tablespoons of rum.
Roll the dough to 3 millimeters thick and coated with 16 moulds for small pastries of 7 cm of diameter; with pears and stuff them with ricotta, distributing it evenly.
garnish the tartlets with two strips of dough.
Infornatele at 200 degrees for 25 minutes.
serve cold, sprinkled with icing sugar.
