Ricotta and Parmesan tarts

Fairlady
12 servings
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Dairy

By Food24 November 03 2009
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Ingredients (9)

200.00 g shortcrust pastry — ready-made
500.00 g ricotta cheese
85.00 ml sour cream
1.00 eggs — lightly beaten
black pepper — freshly ground
nutmeg — ground, pinch
500.00 g spinach — cooked
125.00 ml parmesan cheese — grated
65.00 ml pine nuts — toasted, chopped
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Method:

Preheat oven to 180 ºC. Roll out pastry and cut out rounds to line 12 hollows of a muffin pan. Place all remaining ingredients in a bowl and mix well. Spoon mixture into pastry cases and bake for 20 minutes, or until tarts are firm to the touch and golden.
Makes 12.



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