These mini ricotta tarts in the smelt so good. I like the French/Italian Riviera taste and smell of this dessert. Very easy to make. For the shell, I use a normal sweet dough. But a dough for lemon or key lime pie would totally make the trick. For the filling, mix very well the ricotta, cream, whole and egg yolks. Add the sugar, small pinch salt, lemon zest, and a dash of star anise powder. That last dash make a big difference. Last whisk very well the flour added in small quantities. Roasted the pine nuts in the oven. Drop some of them in the shells.
Pour the ricotta mix in the shells and baked them at 400 for 15 minutes. Let them cool down them place a small amount of whipped cream and shave some lemon zest on the top. Eat these tarts at room temperature.