Caramelised fennel and ricotta tarts with Parmesan crisps

Ricotta

• 1500 g full cream milk
• 40 g white vinegar
• 1 lemon, zest only, no white pith, grated

Shortcrust pastry

• 200 g plain flour
• 100 g butter, cut into pieces and chilled
• ¼ tsp sea salt
• 50 - 60 g chilled water

Filling

• 20 g butter, plus extra for greasing
• 200 g fennel, trimmed, core removed and cut into quarters, reserve fronds for garnishing
• 1 tbsp raw sugar
• 30 g apple cider vinegar
• 30 g fresh silverbeet, leaves only, stalks removed, leaves thinly sliced
• 12 pitted green olives, cut into slices (optional)
• 2 eggs
• 30 g full cream milk
• 30 g pouring (whipping) cream
• ½ tsp sea salt, to taste
• ½ tsp ground black pepper, to taste

Parmesan crisps

• 1 tsp fennel seeds
• 100 g Parmesan cheese, crust removed and cut into pieces (3 cm)