To prepare the dough for the tartlets: Mix in a blender the flour, icing sugar and diced butter. Beat until crumbs. Add the ricotta and beat again until a homogeneous mass. Wrap in cling film and put into the refrigerator for 30 minutes Roll out the dough, cut circles and put in a baking pan, on top to press another mold. Bake for 7 minutes, then remove the top mold and food processor 5 minutes or until browned. Bake at t 180 ° C. allow to Cool the tartlets on a wire rack.

Prepare cream: Stir with a whisk the yolks with the sugar, gently add corn and wheat flour. Mix. Heat the milk in a saucepan without bringing to a boil. In the jam of roses add lemon juice. Add jam to the milk. Stir. Add the flour mixture to the milk with jam and return to oven. Over medium heat, stirring constantly heat the mixture stirring constantly. Bring mixture to the consistency of thick cream. Remove from heat and cool.

Then spread the cream on the tarts, decorate with raspberries and mint leaves, sprinkle a little powder.