Go Back

Italian Cream Tarts

Prep Time 15 mins
Course Dessert
Cuisine American, Italian
Servings 15


  • 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


  • 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


Makes 15, about 125 calories each
Keyword beachy dessert, canneloni tarts, cream tarts, Italian dessert tarts, phyllo tarts, ricotta cream