~ Blueberries & Greek Yogurt + Ricotta Cream ~ with Amaretti Cookies

These Tartellette – just to sound a bit more French – are something between an American cheesecake and an Italian cake because of the Amaretti which are some traditional Italian almond biscuits.

The Amaretti are the key ingredient in this recipe, but if it’s difficult for you to find them, they can be replaced by finely grinding some toasted almonds to the dried biscuits and adding a few drops of almond natural extract. It won’t be the same thing but it’s an alternative idea.

These Tartellette reminds me also of the Flan Breton, because of the density of their cream. A bit of a mess really, but they are very good and I don’t say this just because I made them.

Ingredients for the pastry: • 100g Amaretti (Italian Almond Biscuits) • 50g dried biscuits • 60g butter Ingredients for the filling: • 150g blueberries • 200g low fat Greek yogurt • 100g fresh ricotta cheese • 10g / 2 gelatine leaves • 1 tbsp of milk • 1 organic lemon • 3 tbsp confectioner's sugar

Instructions: • In a food processor grind the Amaretti and the dried biscuits together. • Melt the butter in a little pot and slightly grease the tart tins using a cooking brush. Mix the remaining butter with the biscuit flour and combine well. • Line the tins with the biscuit mixture and level well with a spoon. Put in the fridge for 30 minutes. • Melt the shredded jelly leaves in a little cold water for about 10 minutes. • Beat well the yogurt and combine with the ricotta cheese and 2 tablespoons of confectioner's sugar. Grind the lemon peel and add it to the cream. • Squeeze the jelly leaves very well and put them in a little pot with 1 tablespoon of milk and let it melt on a very low heat till it becomes liquid. • Add the jelly to the cream, stirring quickly and very well. The cream will be quite liquid. Put it in the fridge to thicken for at least 30 minutes. • Take the cream out of the fridge (it should be very dense) and beat it again for 2 minutes using an eletric whisk at medium speed. In this way the cream will be frothy again. • Fill in the biscuit mixture tins with the cream, top them with the blueberries and put in the fridge again for 20 minutes. • Dust with the sugar and serve cold.

A recipe by The Freaky Table • For more recipes visit: www.zairazarotti.com • Instagram & Facebook @thefreakytable • #stellerstories #stelleritalia #foodphotography #foodstyling #recipe #inspiration