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Fiadone : soft Brocciu goat cheese and lemon tartlets
In corsica, they have that marvellous cheese called "brocciu" made of goat milk. You can eat it soft or older and dry. Fiadone is made with soft Brocciu, but unless you live or plan to go to Corsica I'm quite sure you won't find it.
Don't worry !! I have good news for you...you can use ricotta cheese instead !!!
Corsica is also well know for chesnuts, so I mixed chesnut flour with all purpose flour.
It tastes even more from the "island"!!
It is so easy to make and so yummy freshly delicious, you're going to love it !!
Yields : 6 tartlets of 4,13 inches
Here's what we need :
for the crust : 150g chesnut flour, 100g all purpose flour, 100g icing sugar, 1 pinch salt, 125g butter, 1 egg.
for the fiadone batter : 1 organic lemon, 300g soft Brocciu or ricotta cheese, 3 eggs, 130g sugar.
6 round 4,13 inches tart moulds.
Here's what we do :
the crust :
Work the butter with your hands until soft.
Add salt and icing sugar & stir until combined.
Whisk in the egg.
Add flours & work just until combined.
Put aside in your fridge for 1 hour.
Knead the dough with your hand palms, cut it in 4 pieces, superpose them & flatten with your hand palms, repeat 2 times.
Put it back in your fridge for 1 hour.
preheat your oven at 338°F.
Flatten the dough with a rolling spin and cut it in 6 round pieces (0,80 inches larger than your moulds to cover sides).
butter your moulds.
Lay down the dough in each one of them.
Bake for 10 minutes.
The fiadone batter :
Meanwhile, grate the lemon zest.
In a bowl, mash the cheese with a fork.
In a large bowl, whisk the eggs with ther sugar until light yellow & fluffy.
Add the grated lemon zest .
Whisk in the cheese until well combined.
Pour the batter into each prebaked crust.
Bake for 30 minutes.
relax, savour & share!