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Caramelised fennel and ricotta tarts with Parmesan crisps
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Ingredients
Ricotta
- 1500 g full cream milk
- 40 g white vinegar
- 1 lemon, zest only, no white pith, grated
Shortcrust pastry
- 200 g plain flour
- 100 g butter, cut into pieces and chilled
- ¼ tsp sea salt
- 50 - 60 g chilled water
Filling
- 20 g butter, plus extra for greasing
- 200 g fennel, trimmed, core removed and cut into quarters, reserve fronds for garnishing
- 1 tbsp raw sugar
- 30 g apple cider vinegar
- 30 g fresh silverbeet, leaves only, stalks removed, leaves thinly sliced
- 12 pitted green olives, cut into slices (optional)
- 2 eggs
- 30 g full cream milk
- 30 g pouring (whipping) cream
- ½ tsp sea salt, to taste
- ½ tsp ground black pepper, to taste
Parmesan crisps
- 1 tsp fennel seeds
- 100 g Parmesan cheese, crust removed and cut into pieces (3 cm)
- Nutrition
- per 1 portion
- Calories
- 1843.8 kJ / 439 kcal
- Protein
- 11.7 g
- Carbohydrates
- 33.5 g
- Fat
- 29 g
- Saturated fat
- 12 g
- Fiber
- 1.8 g
- Sodium
- 487.3 mg
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