Roll the shortcrust pastry on the Roul'Pat®, and cut the shapes with your Round Dough Cutter. Place each ones over every well and use the Shaper to keep it centered. Lightly pierce your pastry with a fork. Reserve in the refrigerator.
Bake for 10 minutes at 375F/190C. (Every oven heats differently, monitor your tartlets from 8min).
Once your Olive Tapenade & Whipped Ricotta Tartlets are out of the oven, let them cool down for about 10min before unmolding. Then, Serve and Enjoy! Bon Appétit!
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Special Notes
Nutrition
Nutrition Facts
Olive Tapenade & Whipped Ricotta Tartlets
Amount Per Serving
Calories 105Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 18mg6%
Sodium 162mg7%
Potassium 26mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 191IU4%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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