| 140g puff pastry |
|
roll out and line tartlet cases; prick tart shells; bake in moderate oven until pastry is cooked through and just beginning to colour |
| 220g ricotta |
drained |
beat until smooth |
spoon filling into pastry shells and bake in moderately slow oven until filling has turned custardy, about 20 minutes. |
| 1 egg's yolk |
|
| sugar, to taste |
|
| few strands saffron |
|
sprinkle with saffron, and leave to cool on a wire rack |
|