Cannoli Tartlets

11 03 2013

Cannoli are one of my fav Italian desserts, and there’s NOTHING like my Grandma’s homemade version! However, sometimes I just want a lighter treat that offers a hint of Grandma’s taste. Well, this is a it….a dynamite lightened-up version that I made for a dinner party recently. These tartlets were gobbled up in minutes. While this recipe makes 30 tartlets, I would advise that unless you’re serving other dessert, these beauties probably won’t make it past 5 people!

Cannoli Tartlets

Cannoli Tartlets

The following makes 30 tartlets (compliments of the South Beach cookbook and This Girl):

  • 2 cups part-skim ricotta cheese
  • 1/4 cup granular sugar substitute (I would recommend only using half because otherwise it will be too sweet)
  • 4 oz bittersweet chocolate, finely chopped
  • Pinch of ground cinnamon
  • 1 tsp vanilla extract
  • 2 boxes mini phyllo shells (15 in each box), leave the shells in the fridge until you’re ready to fill them
  • 1/4 cup chopped pistachio nuts (I used hazelnuts instead)

Stir together ricotta, sugar substitute, vanilla and cinnamon. I added more than a pinch of cinnamon, I added enough that I could see it throughout the ricotta. I recommend adding a pinch at a time and tasting until you think it’s as delicious as you’d like it!

This Girl’s tip: To chop the chocolate, break it up with your hands and put it in a sealed ziplock bag….use a meat pounder to break it up into small pieces. This is so much easier than chopping with a knife!

Next add the chopped chocolate pieces to the ricotta mixture and stir until well combined. Chill, covered, until ready to prepare the tartlets.

No more than 2 hours before serving, fill the mini phyllo shells with about 1 Tbsp ricotta filling. Sprinkle each tartlet evenly with the nuts and refrigerate until ready to serve.

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