Lemon Ricotta Panna Cotta Tartlets

Servings: 12-15 tartlets

Ingredients:

For the Pastry Crust:

• 1 1/2 sticks (6 oz) unsalted butter, chilled and cut into small pieces
• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 teaspoon salt

For the Lemon Ricotta Filling:

• 1 cup whole milk ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon granulated sugar
• 1/4 cup confectioners' sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 cup chopped fresh mint leaves (optional)

Instructions:

Make the Pastry Crust:

1. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
2. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
3. Gradually pour in 4-5 tablespoons ice-cold water, stirring with a fork until the dough comes together in a ball.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and pliable.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Make the Lemon Ricotta Filling:

1. In a medium bowl, whisk together ricotta cheese, lemon juice, granulated sugar, confectioners' sugar, egg, and vanilla extract.
2. Stir until smooth, then cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Assemble and Bake the Tartlets:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness.
3. Cut out circles of dough using a cookie cutter or the rim of a glass, about 3 inches in diameter.
4. Place the dough circles into mini muffin tins, pressing them into the corners and up the sides.
5. Fill each tartlet with about 2 tablespoons lemon ricotta filling.
6. Fold the pastry crust over the filling to form a triangle or a square shape, pressing gently to seal.
7. Brush the tops of the pastry with a little bit of water and sprinkle with granulated sugar.
8. Bake for 20-25 minutes, until golden brown.

Caramelize the Sugar Crust:

1. While the tartlets are baking, prepare the caramel sauce by combining equal parts heavy cream and granulated sugar in a small saucepan.
2. Place the saucepan over medium heat and bring to a boil.
3. Reduce the heat to low and simmer for about 5-7 minutes, or until the caramel turns a deep amber color.
4. Remove from heat and let cool slightly.

Assemble the Tartlets:

1. Allow the tartlets to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
2. Drizzle with caramel sauce just before serving, if desired.
3. Garnish with chopped fresh mint leaves, if desired.

Tips and Variations:

• To ensure that your pastry crust is flaky and tender, keep the butter chilled and handle the dough gently.
• For an extra-lemony flavor, you can add some grated lemon zest to the ricotta filling or sprinkle it on top of the tartlets before baking.
• You can also use a variety of citrus fruits like orange or lime juice instead of lemon.
• Experiment with different flavor combinations by adding spices, herbs, or other ingredients to the ricotta filling.