Mini cakes with ricotta, candied fruits, and chocolate, the dessert everyone loves. Easter is coming, and a classic that is always present in my home is the Ricotta Pie. Today, however, I wanted to prepare a single-serving version with the same ingredients, which is truly special. Small baked Cassatine with a base of shortcrust pastry and a filling of ricotta, chocolate, and candied fruits. I recommend not missing out on my Easter Pie and the recipe for Shortcrust Bunny Cookies with Chocolate Eggs. For the shortcrust pastry, I used a classic recipe with butter, but you can also choose to use a Shortcrust without Butter or a Light Shortcrust without eggs and butter. What do you say, have I already convinced you to try this recipe? Let’s rush into the kitchen and prepare together some irresistible small baked Cassatine
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 255.42 (Kcal)
- Carbohydrates 31.09 (g) of which sugars 12.82 (g)
- Proteins 6.58 (g)
- Fat 12.44 (g) of which saturated 7.60 (g)of which unsaturated 4.58 (g)
- Fibers 3.68 (g)
- Sodium 32.93 (mg)
Indicative values for a portion of 54 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 for the Ricotta Tartlets
- 1 egg
- 1 egg yolk
- 2 1/2 cups flour
- 1/2 cup sugar
- 1/2 cup butter
- 1/2 lemon zest (untreated)
- 1/2 teaspoon baking powder
- 1 3/4 cups ricotta
- 1/2 cup powdered sugar
- 1/3 cup candied fruits
- 1/2 cup dark chocolate
Tools needed to prepare the Ricotta and Chocolate Mini Cakes
- Muffin Molds
- Cookie Cutters
How to Prepare the Baked Cassatine
You can prepare the shortcrust pastry by hand or with the help of a mixer. Mix the butter in small pieces with the flour. Then add the whole egg and an egg yolk, sugar, baking powder, and the grated zest of half an untreated lemon. Knead quickly until you have a soft but not sticky dough.
Form a dough ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes. In the classic shortcrust pastry recipe, baking powder is not used, but I add half a teaspoon for a softer shortcrust.
Mix the ricotta with the powdered sugar in a bowl to obtain a soft ricotta cream. Also, add the candied fruits and dark chocolate in small pieces. Mix well.
Roll out the shortcrust pastry on a floured work surface. Using two round cutters of 3.1 and 2.4 inches, cut out 10 larger and 10 smaller discs. Line 10 oiled silicone or disposable aluminum molds with the larger discs.
Fill the shortcrust base with the ricotta cream almost to the edge. Cover with the other disc of shortcrust pastry, pressing all around to seal. Brush with milk.
Bake the Mini Cakes with Ricotta and Chocolate in a preheated static oven at 350°F for about 25 minutes. Let them cool before removing from the molds and decorate with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Mini Cakes can be stored in a container for 2-3 days. If the ambient temperature is quite warm, it’s better to store them in the fridge due to the presence of ricotta.
Don’t miss the recipe for the Sweet Easter Braid
