Recipe Box, Italian Cream Tarts

the Painted Apron

9 years ago

There are some things you just shouldn’t have to give up…

Like dessert 😱

This is a no guilt treat you can enjoy without doing an extra mile around the block. I saw some Mini Cannoli Cups on Love Bakes Good Cakes and decided to try my own version and make them a little lighter

These mini fillo shells are so convenient, tasty and guess what? They clock in at a mere 15 calories per shell!

That means you can fill them full of good stuff, and still have a low cal treat!

Put some chocolate chips in each shell, about 8-10, and bake at 350 for 5 minutes to soften

Use a small spoon to mash them down and top with a 1/4-1/2 tsp of almond paste

They aren’t pretty at this point 😳 but don’t worry, this will get covered up

Mix the ricotta with the sugars and vanilla

Put a heaping spoonful of the fluffy cheese onto each shell

and garnish with orange zest and chopped pistachios

The combination of the vanilla cream, salty nuts, chocolate, almond and the scent of orange all in a delicate crispy crust will make you swoon, I promise! 😊

Italian Cream Tarts

Course Dessert

Cuisine American, Italian

Keyword beachy dessert, canneloni tarts, cream tarts, Italian dessert tarts, phyllo tarts, ricotta cream

Prep Time 15

Servings 15

Ingredients

1 cup part skim ricotta cheese
1/4 cup powdered sugar
1 T granulated sugar
2 tsp pure vanilla extract
1/8 cup almond paste
15 mini filo tart shells 1 box, defrosted
1 cup semi sweet chocolate chips
50 pistachio nuts
zest from 1 orange or clementine

Instructions

Place shells on a baking sheet and fill bottoms with chocolate chips, about 8-10 chips per shell. Bake at 350 for 5 minutes to soften chocolate. Mash down with the back of a small spoon [a baby spoon works well] then spread with 1/4-1/2 tsp almond paste.
Mix ricotta with sugars and vanilla. Place a heaping tablespoon on top of each tart. Sprinkle with orange zest and chopped pistachios.
Refrigerate