Mini Crumbles with Ricotta and Chocolate: delicious little tarts that are simple and quick to prepare.
The mini crumbles with ricotta and chocolate are simple and quick to prepare. They are perfect for breakfast, snack, or to serve at parties or buffets.
To fill them, as you read in the title, I used ricotta and chocolate, but you can make them in many different flavors. You can fill them with jam, Nutella or custard.
They are a fun idea for cooking with your children.
But let’s see right away how to prepare the mini crumbles with ricotta and chocolate.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 egg
- 4.2 oz sugar
- 1/2 cup sunflower oil
- 2 1/2 cups all-purpose flour
- Half packet baking powder
- 9 oz ricotta
- 1 lemon zest
- 1/3 cup chocolate chips
- 2 tablespoons sugar
Tools
- 1 Bowl
- 1 Fork
- 1 Muffin Tin
- 8 Paper Liners
How to Prepare Mini Crumbles with Ricotta and Chocolate
In a bowl, place the egg and sugar. Mix with a fork.
Add the oil and continue mixing with the fork.
Add the flour and baking powder. Knead with your hands until forming a soft dough that crumbles easily.
Set aside for a moment and prepare the filling. In a bowl, place the ricotta, sugar, lemon zest, and chocolate chips. Mix with a spoon.
Take a muffin tin and place a paper liner inside. (If you prefer, you can grease and flour) If you want to take a look at my mold, you can find it here.
With half of the dough, line 8/10 molds. Fill with the ricotta and cover with the remaining crumbles.
Bake in a preheated static oven at 350°F (180°C) and cook for about 30 minutes. Be sure to check the cooking times based on your oven.
Remove from oven, let cool slightly, and if you like, sprinkle with powdered sugar.
Serve yourself.
