These delightful mini tarts are like seasonal mini cheesecakes, with a baked filling of smooth and slightly sweet ricotta, on a bed of raspberry jam. Everything is then topped with sweet and seasonal rhubarb, making these mini cakes the perfect sweet treat for every (spring) occasion!
The combination of raspberry and rhubarb is delicious. And with some zesty and light ricotta added to it, the tarts are definitely next level! To make a quick and easy version of it, you can use store-bought tart shells 🙂 otherwise, you can use some leftover pastry like I did (yes, it can be frozen without issues). If you opt for this option, make sure to take out the pastry from the freezer the night before and store it in the fridge 🙂
If you find rhubarb to be too sour, you should definitely do the step of pre-cooking it in some sugar. That will help a lot reducing the sourness 🙂 buon appetito! 😀
