Name: Ricotta tartlets with caramelised onions
Yield: 14 servings
Cuisine: Bake
Ingredients: 375.00 ml flour cake; 2.00 ml Baking powder; 100.00 g butter diced; 0.00 salt pinch; 1.00 eggs; 10.00 ml lemon juice; 45.00 ml oil; 10.00 ml water iced; 45.00 ml oil; 2.00 onion peeled and thinly sliced; 80.00 ml castor sugar; 60.00 ml vinegar balsamic; 125.00 g ricotta cheese; 125.00 ml sour cream

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Ingredients (14)

Tartlet shells

375.00 ml	flour — cake
2.00 ml	Baking powder
100.00 g	butter — diced
0.00	salt — pinch
1.00	eggs
10.00 ml	lemon juice
45.00 ml	oil
10.00 ml	water — iced

CARAMELISED ONIONS

45.00 ml	oil
2.00	onion — peeled and thinly sliced
80.00 ml	castor sugar
60.00 ml	vinegar — balsamic

Filling

125.00 g	ricotta cheese
125.00 ml	sour cream

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Method:

Tartlet shells
In a food processor, pulse together the cake flour, baking powder, butter and salt.
When crumbly, add the egg, lemon juice, oil and iced water through the spout and pulse until just blended.
Remove the dough from the food processor and shape into a ball.
Cover with clingfilm and chill for an hour.
Preheat the oven to 230 °C and lightly grease the hollows of a muffin tin with oil.
Roll out the dough between two sheets of waxed paper to a thickness of 3 mm and cut out small circles.
Line the hollows with the dough circles and prick the bases.
Bake for eight minutes or until golden brown.
Caramelised onions
Heat the oil and fry the onions until soft but not browned.
Stir in the castor sugar and balsamic vinegar.
Simmer slowly for 45 minutes until syrupy. Allow to cool completely.
Filling
Mix the ricotta cheese with the sour cream until nearly three quarters of the way with the mixture.
Spoon a little caramelised onion on top.