Caramelised fennel and ricotta tarts with Parmesan crisps

Name: Caramelised fennel and ricotta tarts with Parmesan crisps
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 portions
Ingredients: 1500 g full cream milk; 40 g white vinegar; 1 lemon; 200 g plain flour; 100 g butter; ¼ tsp sea salt; 50 - 60 g chilled water; 20 g butter; 200 g fennel; 1 tbsp raw sugar; 30 g apple cider vinegar; 30 g fresh silverbeet; 12 pitted green olives; 2 eggs; 30 g full cream milk; 30 g pouring (whipping) cream; ½ tsp sea salt; ½ tsp ground black pepper; 1 tsp fennel seeds; 100 g Parmesan cheese

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Niveau moyen

Temps de préparation 30min

Temps total 2h 30min

Nombre de portions 8 portions

Ingrédients

1500 g full cream milk
40 g white vinegar
1 lemon, zest only, no white pith, grated

200 g plain flour
100 g butter, cut into pieces and chilled
¼ tsp sea salt
50 - 60 g chilled water

20 g butter, plus extra for greasing
200 g fennel, trimmed, core removed and cut into quarters, reserve fronds for garnishing
1 tbsp raw sugar
30 g apple cider vinegar
30 g fresh silverbeet, leaves only, stalks removed, leaves thinly sliced
12 pitted green olives, cut into slices (optional)
2 eggs
30 g full cream milk
30 g pouring (whipping) cream
½ tsp sea salt, to taste
½ tsp ground black pepper, to taste