- Portion size 48 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodPastry: 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.
Nutritional facts Per tartlet: about
- Sodium 11 mg
- Protein 2 g
- Calories 56.0
- Total fat 3 g
- Potassium 23 mg
- Cholesterol 14 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 1.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 3.0