tender cheese tartlet with raspberries
Ingredients for 4 people:
- 24 puff pastry tartlets.
- 1 kg. of raspberries.
- 1 glass of white wine from Lower Aragón.
- 800 gr. of sugar.
- 1 sheet of puff pastry.
- 50 gr. of butter.
- 200 gr. of artisan soft cheese.
- A little bit of flour.
Delicious puff pastry tart filled with raspberry and artisan soft cheese
Place the raspberries in a bowl and add the white wine from Lower Aragón to soak, then drain them.
Transfer the raspberries to a saucepan and mix in the sugar, cook them on a slow heat for 20 minutes until they reduce to half the original volume and all that remains is a raspberry jam.
Sprinkle the working surface (marble, wood etc) with a little bit of flour.
On top of the flour, work the sheet of puff pastry, stretching it. Once it's stretched as far as possible, cut it in half.
Spread one half of the pastry sheet over a flat surface and spread it with butter.
Cover it with the other half of the pastry sheet and spread it with butter, then roll it up and cut it into round slices.
Place these slices of the pastry sheet into individual ramekins and put them in the oven at 160ºC for 20-30 minutes.
Spread the cakes with a little raspberry jam and put on top small portions of artisan soft cheese from the province of Teruel, covering them with a little bit more jam to finish.