Makes 24 miniature tartlets
1 pkg | 400 g
refrigerator pie crusts (2)
3 tbsp | 45 mL
coarse natural sugar (Turbinado)
1 tsp | 5 mL
1 tub | 475 g
Tre Stelle® Extra Smooth Ricotta Cheese
1/2 cup | 125 mL
confectioners sugar (icing sugar)
1 tsp | 5 mL
1 tbsp | 15 mL
freshly grated orange zest
1/4 cup | 60 mL
miniature chocolate chips or chocolate shavings
Preheat oven to 400ºF (205ºC).
Unroll pie crusts to a lightly floured surface. Sprinkle tops equally with sugar and cinnamon. Using a rolling pin, lightly roll over the surface of each crust so that the topping is incorporated into the pastry.
Using a 2 1/2” round cookie cutter cut out circles and place into an ungreased mini tart tin. Prick each pastry with the tines of a fork a couple of times to avoid excess rising.
Bake for approximately 10 to 12 minutes, or until golden brown.Remove from tin once cooled.
Meanwhile prepare filling. In a medium bowl combine all of ingredients and blend with an electric mixer
until smooth. Place filling in a large freezer bag or decorating bag with a large star tip. If using a plastic
bag, cut the bottom corner off of it. Fill each cup with approximately 1 tablespoon of the filling.
Top with chocolate chips, chocolate shavings or a little dusted cocoa.
Created By: Tre Stelle Kitchen