Well my little minions,
I made those delightful Cherry Ricotta Tarts and finished them last night! They are wonderful! I would say the only thing is that the crust is very brittle and breaks easily, resulting in me breaking about half of the pastries all together, but they taste great. I loved the addition on lemon zest in the cherry/sugar topping, and the almonds give it a fantastic change in texture. Anyways...
Baking the pastry
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