60 in 60: Day 41-Raspberry Tartlets

Made these on Oct 2nd. I'm not going to give you the recipe for tartlet shells, because it was just gross and useless and you're better off making your own up or buying them from the store.

Raspberry Tartlets

Ingredients:

12 tartlet shells (store bought or prepared)

2/3 c confectioners' sugar

Zest and Juice on 1 lemon

2/3 ricotta cheese

1 1/2 T unflavored gelatin

1/4 c cold water

1 c heavy cream

17 oz raspberry yogurt

Stir together yogurt, sugar, lemon zest, lemon juice, and ricotta cheese.

Sprinkle gelatin over the water in a small saucepan over a low heat.

Let stand for a minute then stir until gelatin has dissolved completely.

Stir the gelatin into the raspberry mixture and refrigerate until thickened.

If you didn't follow my warning, and looked up your own recipe for tartlet shells, now would be the time to bake them. If you bought your own, set them out now.

Beat the cream in a medium bowl until stiff.

Fold cream into raspberry mixture.

Spoon mix into shells. Refrigerate for an hour before serving.

I suggest buying your own tartlet shells, because this recipe for tartlet shells is DISGUSTING. That, and, the tartlet shells kind of all fell apart so they were unusable. Also, this recipe made WAY too much filling for twelve tartlet shells. (I know I didn't get to fill all mine, but I'm pretty good at guesstimation.) The filling was okay, but overall this recipe was blah.

Yield: 12 tartlets

My Yield: 2 tartlets, a bunch of crust crumbs, and a big bowl of filling.