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Cannoli Bites Tartlets with Raspberry Sauce

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Delicious mini tartlets filled with creamy ricotta and a vibrant raspberry sauce, perfect for any occasion.

  • Author: mohamed
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • Mini tartlet shells (store-bought or homemade from puff pastry)
  • 250g ricotta cheese
  • 100g powdered sugar
  • 1 tsp vanilla extract
  • Optional: 50g chocolate chips
  • Optional: 100g mascarpone
  • Optional: 50g pureed fruits
  • 200g fresh or frozen raspberries
  • 50g sugar
  • 1 tbsp lemon juice
  • Roasted almonds or pistachios for garnish

Instructions

  1. Prepare the tartlet shells: If making from scratch, roll the puff pastry thinly, cut into small circles, and place in a muffin tin. Bake at 180°C for 12-15 minutes until golden brown. Let cool.
  2. Make the filling: In a mixing bowl, combine ricotta, powdered sugar, vanilla extract, and optional chocolate chips. Mix until creamy and smooth. Add pureed fruits if desired.
  3. Make the raspberry sauce: In a small pot, heat raspberries with sugar and lemon juice over medium heat. Stir until raspberries break down and a thick sauce forms. Strain to remove seeds and let cool.
  4. Fill each tartlet shell generously with the cannoli filling, ensuring it reaches the top.
  5. Drizzle the cooled raspberry sauce over the filled tartlets in a decorative pattern.
  6. Garnish with roasted almonds or pistachios. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Tartlet shells and raspberry sauce can be made ahead of time and stored in the fridge until ready to fill.

Nutrition

Find it online: https://www.kochmixx.com/cannoli-bites-tartlets-himbeer-drizzle/