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.Prep Time:
15 minutes Ready In:
1 hour or less Serves:
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 Filling 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.