Sardinian saffron and ricotta tarts pardulas

Ingredients

• For the pastry:
• 2 cups (250 grams) all purpose flour
• 1/3 cup plus 1 tablespoon (100 ml) warm water, or as needed
• 3 tablespoons (50 grams) lard (or butter or olive oil), room temperature
• For the filling:
• 1 pinch of saffron threads
• 14 ounces (400 grams) fresh ricotta, well drained
• 1/4 cup (50 grams) sugar
• 2 eggs
• zest of 1 lemon or orange
• 1 pinch salt
• cinnamon, powdered sugar or warmed honey, optional, for serving

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