Tartlets alla Torinese

Preparation:

Preparation: Let the puff pastry defrost; then, with a rolling pin, roll it out to a height of about half a centimeter and cut it into 12 round shapes which will be placed in the appropriate moulds. Cover the pasta with dried beans and cook for about 15 minutes. Boil the eggs. Mince the cooked ham and the capers, then prepare a paste by combining the ricotta, three crumbled hard-boiled egg yolks, the olive oil, the brandy and the horseradish. Fill the tartlets with this mixture, cover the top with the remaining two egg yolks passed through a sieve, leave to rest for half an hour and serve.