Ingredients
- 1 cup whole-milk ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 mini tart shells
- 1/4 cup mini chocolate chips
- Zest of 1 lemon or orange
Instructions
- If using pre-made shells, follow the package instructions. For homemade, roll out dough to 1/8-inch thickness, cut into rounds, press into a mini muffin tin, and bake at 375°F (190°C) until golden brown. Allow to cool completely.
- In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth. Add citrus zest and chocolate chips, folding gently until well incorporated.
- Use a piping bag to fill each tart shell with the ricotta mixture generously.
- Dust with powdered sugar before serving. Best served the same day; store filling and shells separately if prepped ahead.
Notes
Let the filling sit in the fridge for an hour to meld flavors. Avoid overmixing the ricotta to maintain its creamy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian