Entree: Italy – Sardinia – Pardulas (Small Sardinian baked tarts filled with sweet ricotta and saffron)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 22 min

Additional 30 min

Total 1 hr 32 min

Ingredients

- 2 cups (240 g) all‑purpose flour
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 1/4 cup (50 g) granulated sugar (for dough)
- 1 large egg, beaten (for dough)
- 1/4 cup (60 ml) cold milk (for dough)
- Pinch of salt
- 1 1/2 cups (360 g) fresh ricotta, well drained
- 1/2 cup (100 g) granulated sugar (for filling)
- 1 large egg (for filling)
- 1 tsp (2 g) finely grated lemon zest
- 1/4 tsp (0.5 g) saffron threads, steeped in 2 tbsp (30 ml) warm milk
- 2 tbsp (30 ml) semolina or fine breadcrumbs (to help bind filling)
- 1 tbsp (15 ml) melted butter or milk for brushing
- Confectioners' sugar for dusting (optional)

Instructions

1. To make the pastry, combine flour, 1/4 cup (50 g) sugar and a pinch of salt in a bowl; cut in the cold cubed butter until mixture resembles coarse crumbs.
2. Stir in the beaten egg and 1/4 cup (60 ml) cold milk just until a smooth dough forms; wrap and chill 30 minutes.
3. Meanwhile prepare the filling: drain ricotta well in a fine sieve or cheesecloth for 20–30 minutes, then whisk with 1/2 cup (100 g) sugar, one egg, lemon zest, semolina, and the saffron‑infused milk until smooth.
4. Preheat oven to 375°F (190°C). Lightly flour a work surface and roll chilled dough to about 1/8 inch (3 mm) thickness.
5. Cut rounds about 3.5 in (9 cm) in diameter and press each into a greased muffin tin or tartlet mold to form cups.
6. Spoon about 1–2 tbsp (15–30 ml) of the ricotta filling into each pastry cup, smoothing the top. Brush edges with melted butter or milk.
7. Bake 18–22 minutes until pastry is set and filling is lightly golden. Remove and cool on a rack.
8. Dust with confectioners' sugar before serving warm or at room temperature.