Healthy Food lovers searching Thanksgiving recipe 🎉. Try ‘Calabaza (Pumpkin) Ricotta Tart Bars’ 🥧 & devour into moist, gooey, crunchy, creamy, sweet & salty flavours right in 1st bite
⏰ Prep Time : 10 mins, 🍲 Air fry Time : 30 mins, 🍴 Servings : 8 slices
🌾 Ingredients for Calabaza Ricotta Tart Bars :
Tart layer :
- Chocolate Cookies (or any) : ½ cup
- Pure Ghee : 6 tsp
Cheesecake layer :
- Ricotta cheese : ½ cup
- Semolina : ¼ cup
- Pumpkin Puree : ¼ cup
- Milk powder (any/dairy-free) : 2 tbsp
- Cardamom Powder : ½ tsp
- Cinnamon Powder : ½ tsp
- Sugar : ½ cup
- Water : 2 tbsp
- Baking Powder :½ tsp
- Baking Soda : ¼ tsp
Caramel layer :
- Chocolate syrup : 3 tbsp
- Caramel syrup : 3 tbsp
Garnish :
- White chocolate shavings : 2 tbsp
♨️ Preparing Calabaza Ricotta Tart Bars :
- We will make Tart layer, crush cookies, add ghee & mix well
- Take a tart pan, line with parchment paper & grease a little
- Spread cookies and gently tap to make an even layer
- Preheat air fryer @ 180° C for 5 mins & place the tart pan in it and bake 150° C for 7-10 mins
- Remove from air fryer and let it cool
- Time for Cheesecake layer, pressure cook pumpkin with 3 whistle & cool it
- Blend cooled pumpkin, ricotta cheese, semolina with water into a puree & transfer to a bowl
- Now fold in milk powder, cardamom & cinnamon powder, baking powder, baking soda
- Pour the cheesecake mixture on the tart layer & put few drops of chocolate & caramel syrup in distance
- Take a skewer and make swirl until you are convinced with the pattern you want 😎
- Place the tart pan in air fryer & bake @ 140° C for 30 mins, or until skewer comes out clean
- Remove tart pan from air fryer and let it cool. Refrigerate over night to allow it set nicely
🍽 Assembling Calabaza Ricotta Tart Bars :
- Demould it
- Transfer on a cake stand
- Garnish with white chocolate shavings
- Slice it into desired shapes & devour these tart bars & convert regular day into a celebration 🎊
