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Sprinkle the 1/4 cup castor sugar over the berries and add the 1/8 cup water. Cover the saucepan with a lid and gently shake it to coat the berries. Poach for about 5 minutes, or until they've softened slightly but still hold their shape. Set them aside to cool.
While the berries cool, preheat your oven to 180°C (350°F).
For the ricotta filling, combine the 1 cup ricotta cheese, 2 tablespoons castor sugar, 1/2 teaspoon lemon zest, 1 teaspoon vanilla extract, 2 tablespoons flour, and 1 egg yolk in a mixing bowl.
Mix the ricotta filling well with a wooden spoon until all ingredients are thoroughly combined, then set it aside.
In a small bowl, prepare the glaze by whisking together the 4 tablespoons icing sugar and 3 tablespoons lemon juice until smooth. Set aside.
Carefully place these pastry frames on top of the pastry bases already on the baking sheet, aligning the edges.
Spoon about 3-4 tablespoons of the ricotta mixture into the middle of each frame. Top the ricotta with several of the poached berries, but be sure to reserve some for topping the danishes after they've baked. Repeat this process for all remaining pastry frames.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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