Mini Baked Cassata

Instructions

1. Prepare Shortcrust Pastry: In a stand mixer or by hand, combine sugar, cubed cold butter, a pinch of salt, and flavor enhancer. Knead while adding egg yolks and lemon zest until absorbed. Gradually add 00 flour and knead until classic shortcrust consistency is achieved. Form a loaf, wrap in cling film, and refrigerate for at least 3 hours.
2. Prepare Filling: Drain sheep ricotta to remove liquids, then pass through a sieve to remove lumps. Mix ricotta with sugar and grated orange zest. Add dark chocolate chips and mix well. Refrigerate until ready to use.
3. Roll Out Pastry and Line Molds: Remove shortcrust pastry from fridge and soften slightly. Flour work surface and roll out a little more than half the dough to 4 mm thickness. Cut disks to fit greased aluminum molds and line molds with pastry.
4. Add Biscuit Crumbs: Crumble dry biscuits roughly by hand and sprinkle a small amount on the bottom of each lined mold to absorb moisture from filling.
5. Fill Molds: Transfer filling into a piping bag and fill molds almost to the edge. Sprinkle more crumbled biscuits over the filling surface.
6. Seal with Pastry Discs: Roll out remaining pastry to 4 mm thickness and cut disks matching mold size. Moisten edges of molds with water, place pastry discs on top, and press edges lightly to seal.
7. Bake: Place molds on a baking tray and bake in a preheated static oven at 175°C (347°F) for about 35-40 minutes.
8. Cool and Decorate: Unmold the mini cassatas once cooled. Dust with icing sugar using a grid as a stencil for decoration.