Cannoli Tartlets
This recipe makes 48 tartlets servings
Nutritional Info |
|
|---|---|
| Per tartlet: about | - |
| cal | 5656 cal |
| pro | 2 g2g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 14 mg14mg chol |
| sodium | 11 mg11mg sodium |
| potassium | 23 mg23mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 11 iron |
| vit A | 33 vit A |
| folate | 33 folate |
- Preparation time: 20 minutes Chill: 1 hour
- Total time : 10 minutes
Ingredients
- 2 cups ricotta cheese 2 cups ricotta cheese
- 3/4 cup icing sugar 3/4 cup icing sugar
- 1 tbsp finely chopped candied orange peel 1 tbsp finely chopped candied orange peel
- 1 tsp finely grated orange rind 1 tsp finely grated orange rind
- 1/2 tsp finely grated lemon rind 1/2 tsp finely grated lemon rind
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/4 tsp vanilla 1/4 tsp vanilla
- Pastry:
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 2 eggs 2 eggs
- 1/4 tsp vanilla 1/4 tsp vanilla
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1 tsp cocoa powder 1 tsp cocoa powder
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- Garnish:
- 1/3 cup finely chopped shelled pistachio nuts 1/3 cup finely chopped shelled pistachio nuts
- 1 oz semisweet chocolate , finely grated1 oz semisweet chocolate, finely grated
Preparation
Pastry: In large bowl, beat butter with sugar until light and fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, cocoa and cinnamon; stir into butter mixture to form dough. Divide in half and press into discs; wrap each and refrigerate for 1 hour.
Meanwhile, place ricotta in double cheesecloth–lined sieve set over bowl. Place small plate weighed down with heavy can on top. Drain in refrigerator for 1 hour; discard liquid.
In bowl, stir together ricotta, icing sugar, candied orange peel, orange rind, lemon rind, cinnamon and vanilla. Cover and refrigerate.
On lightly floured surface or between waxed paper, roll out discs to 1/8-inch (3 mm) thickness. Using floured 2-inch (5 cm) round cutter, cut out 48 circles, rerolling scraps. Fit into 1-3/4-inch (4.5 cm) mini tart pan; prick bottom of each twice. Bake in 350°F (180°C) oven until golden brown, 10 to 12 minutes. Let cool on rack.
Place 1 tbsp (15 mL) of the ricotta filling into each shell; with side of knife, shape into 2-sided peak.
Garnish: With fine sieve, shake pistachios onto plate. Press 1 side of filling peak into pistachios; press other side into chocolate shavings.
Meanwhile, place ricotta in double cheesecloth–lined sieve set over bowl. Place small plate weighed down with heavy can on top. Drain in refrigerator for 1 hour; discard liquid.
In bowl, stir together ricotta, icing sugar, candied orange peel, orange rind, lemon rind, cinnamon and vanilla. Cover and refrigerate.
On lightly floured surface or between waxed paper, roll out discs to 1/8-inch (3 mm) thickness. Using floured 2-inch (5 cm) round cutter, cut out 48 circles, rerolling scraps. Fit into 1-3/4-inch (4.5 cm) mini tart pan; prick bottom of each twice. Bake in 350°F (180°C) oven until golden brown, 10 to 12 minutes. Let cool on rack.
Place 1 tbsp (15 mL) of the ricotta filling into each shell; with side of knife, shape into 2-sided peak.
Garnish: With fine sieve, shake pistachios onto plate. Press 1 side of filling peak into pistachios; press other side into chocolate shavings.
Source : Canadian Living Holiday Cookbook: Fall 2010
- Keywords : Christmas; Snacks; Ricotta; Butter; Eggs; Flour; Pistachios; Chocolate; Bake; 100 calories;
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