Christmas tartlets with ricotta cream: the perfect dessert for the Holidays. Christmas is just around the corner and today I want to share with you a recipe for a special treat. A mini tart filled with ricotta cream flavored with cinnamon and decorated in a Christmas style with a shortcrust pastry tree. They are perfect for holiday breakfasts or simply for an extra Christmas dessert because you know that during those days desserts are never enough and if they are homemade, they are even better! A soft and delicious shortcrust pastry and for the filling, I simply used ricotta cream, but if you prefer, you can choose to replace it with a jam of your choice, custard, or Nutella. Don’t miss the recipe for the Christmas Ring Cake and the Sweet Christmas Wreath. Let’s run into the kitchen and prepare some delicious Ricotta Tartlets together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 254.02 (Kcal)
- Carbohydrates 38.08 (g) of which sugars 14.58 (g)
- Proteins 6.35 (g)
- Fat 9.63 (g) of which saturated 5.88 (g)of which unsaturated 3.62 (g)
- Fibers 4.15 (g)
- Sodium 30.59 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients of the Christmas Tartlets
- 2 1/2 cups flour
- 1 egg
- 1/3 cup butter
- 1/3 cup sugar
- 1/2 orange zest (untreated)
- 1/2 teaspoon cinnamon powder
- 1 cup ricotta
- 1/3 cup sugar
- 1/2 teaspoon cinnamon powder
- to taste berries
- to taste powdered sugar
What you need to make the Ricotta Tartlets
- Tart Molds
- Cookie Cutters
How to make the Christmas Tartlets
You can prepare the shortcrust pastry simply in a bowl or with the help of a mixer. Mix the flour with the sugar and the butter in small pieces. Add an egg, cinnamon, and orange zest. Knead well until you get a soft but not sticky dough. Form a loaf, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.
Meanwhile, prepare the filling. Mix the ricotta with the sugar and cinnamon in a bowl.
Take the shortcrust pastry and roll it out on a floured surface to a thickness of 1/8 inch. Cut 6 discs 4 1/2 inches in diameter using a cutter or simply a bowl or cup.
Line the shortcrust pastry discs into greased tartlet molds, mine measure 4 inches in diameter. Prick the bottom with a fork. Divide the ricotta cream among the molds.
With the remaining shortcrust pastry, cut out 6 small trees with a cutter and place them on top of the ricotta cream. Bake the Christmas Tartlets in a preheated static oven at 350°F for 20-25 minutes. Let them cool and decorate with some berries and a dusting of powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the shortcrust pastry in advance and store it in the fridge for 1-2 days or even freeze it
The Tartlets can be stored in a container in a cool place for 2 days, although the ricotta cream tends to soften the shortcrust pastry
Don’t miss the recipe for my Soft Tart with Jam
