Ingredients: The peaches are from my neighbor’s tree !!!
- 6 medium peaches–skinned and finely diced. Dice the peaches on a board with a groove that will collect the juice. Use the juice along with the diced peaches to make the filling.
- 1/4 stick of unsalted butter
- 1/2 cup of ricotta cheese
- 1/4 cup to 1/2 cup of vanilla sugar. The sweeter the peaches are the less sugar you will need. I use organic evaporated cane juice which has leftover vanilla pods sitting in it. I always throw my leftover vanilla pods into my sugar jar to make vanilla sugar. If you don’t have vanilla sugar just use regular sugar with a splash of vanilla extract.
- 1/2 cup of toasted hazelnuts. Toast the hazelnuts. Let them cool. Set aside 15 hazelnuts for garnish. Pulverize the rest, into a coarse powder, in a spice grinder or food processor.
- 1 package of mini fillo shells. The package I used has 15 shells.
- 1 split bottle of prosecco
- 1/2 teaspoon of cinnamon powder
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of chai masala (optional)
- 15 small mint leaves for garnish
Making the peach filling:
- Place a heavy skillet on a medium flame
- Add the butter to the skillet and let it melt and turn light brown. Watch the butter carefully. Do not let it burn. Letting the butter brown adds a deep nutty flavor to the filling.
- As soon as the butter is brown add the peaches and vanilla sugar to your level of sweetness. Set aside a little sugar to make the ricotta cream for the topping.
- Stirring occasionally, cook the peaches until their liquid evaporates.
- Add the hazelnut powder and spices. Cook for an additional 2 to 3 minutes.
- Deglaze the pan with 1/2 of the prosecco from the small prosecco bottle. Cook for an additional 2 to 3 minutes.
- Take the pan off the heat and let the peach filling cool to room temperature.
Making the ricotta topping:
- Place the ricotta in a medium mixing bowl and add vanilla sugar to your level of sweetness.
- Use a fork or small whisk to cream the ricotta and sugar together.
- If the mixture is too thick add a bit of prosecco to thin it out. It should be the thickness of whip cream.
Cook the tart shells according to the package instructions and set aside to cool.
Assembling the tartlets:
- Fill each shell with the peach filling
- Top with a dollop of the ricotta cream
- Garnish with a whole hazelnut and a small mint leaf
Serve with a glass of prosecco and enjoy. They are so cute and absolutely delicious.