Tre Stelle® Cannoli Tartlets

Sweet little mouthfuls of decadence. Easy to make and both the filling and the pastry can be prepared ahead of time and filled just before serving.
My Favs

Cheese: Ricotta   Course: Desserts

Makes 24 miniature tartlets


1 pkg | 400 g
refrigerator pie crusts (2)

3 tbsp | 45 mL
coarse natural sugar (Turbinado)

1 tsp | 5 mL
ground cinnamon

1 tub | 475 g
Tre Stelle® Extra Smooth Ricotta Cheese

1/2 cup | 125 mL
confectioners sugar (icing sugar)

1 tsp | 5 mL
vanilla extract

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.


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Created By: Tre Stelle Kitchen

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