Crispy on the outside and creamy inside, these mini gluten-free ricotta and chocolate crumbles are an easy and quick dessert that wins everyone over at the first bite.
Perfect for breakfast, an afternoon snack or dessert, they have a creamy ricotta heart enriched with dark chocolate chips.
Gluten-free, single-portion and irresistible: a dessert that always makes an impression!
A quick recipe with no complicated doughs, that you can personalize in many ways, my olive oil rice shortcrust pastry.
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- Difficulty: Very easy
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 6 tbsp + 1 tsp granulated sugar (for dough)
- 1/4 cup (4 tbsp) vegetable oil
- 1 3/4 cups (about 8.8 oz) gluten-free rice flour
- 1 1/4 cups (about 10.6 oz) ricotta (well drained)
- 1 egg (for the filling)
- 1 vanilla bean
- 1/4 cup granulated sugar (for the filling)
- 1/3 cup (about 1.75 oz) gluten-free dark chocolate chips
Tools
- 2 Bowls
- 1 Whisk
Steps
In a bowl break the eggs, add the sugar and the seeds from the vanilla bean. Beat with a whisk to combine. Add the oil and mix well until you obtain a smooth cream.
Gradually add the flour and work the dough with your hands. If necessary, decrease or increase the flour, as it depends on absorption.In another bowl work the well-drained ricotta with the sugar and the egg until you get a smooth cream.
Add the dark chocolate chips and the vanilla seeds and mix gently: the filling should be rich and inviting.Take small paper cups or muffin tins.
Place a base of crumbled dough, add a generous tablespoon of ricotta cream and cover with more crumbled dough.Bake at 356°F in a conventional oven for about 25–30 minutes, until the surface is slightly golden.
Let the mini gluten-free crumbles cool before serving, so the filling will remain soft and creamy.
Perfect to enjoy on their own, with tea or coffee, or as a dessert to impress guests.
Tips for perfect mini crumbles
Well-drained ricotta
Don’t compact the dough too much
Use small paper cups or molds
Variations of the mini gluten-free crumbles
With berries or strawberries
Lactose-free: use lactose-free ricotta or a plant-based ricotta, here you’ll find the almond ricotta recipe.
How to store the mini crumbles
Store for up to 4 days in a cool place.
FAQ (Questions & Answers)
How to avoid the mini crumbles becoming too dry?
To obtain soft and not dry mini gluten-free crumbles, it is crucial not to overbake them and to use a very creamy ricotta. Also, don’t compact the dough too much: it should remain crumbly.
Can I freeze the mini gluten-free crumbles?
Yes, you can freeze them after baking and once completely cooled. Just thaw at room temperature and warm slightly in the oven before serving.
How to get a creamier filling?
For an even creamier filling, you can add a tablespoon of cream (also lactose-free) to the ricotta or sift the ricotta before using it.
Can I turn the recipe into a single large tart?
Yes, you can make a single large version using a larger pan. Baking times will increase slightly (about 35–40 minutes).
Mini gluten-free ricotta and chocolate crumbles are one of those desserts that win you over at the first taste: easy to prepare, beautiful to look at and irresistibly creamy.
Perfect as single portions, they are ideal for any time of the day, from breakfast to an after-dinner dessert.
The contrast between the crunchy base and the soft ricotta-and-chocolate filling makes them truly special, and the fact that they are gluten-free makes them suitable for everyone.
👉 If you try them, you’ll see they disappear very quickly!
