Lemon-Vanilla Ricotta Tarts with Dark Chocolate Crust
A delightful and light dessert you can whip up in just a few minutes.
About This Dish
When you're looking for something light but sweet, this dessert is the perfect option. Creamy ricotta is given a sweet and tangy twist with lemon, vanilla and cardamom, and put atop a crispy dark chocolate crust. Drizzle it with a little honey and you have the perfect after-dinner treat.
You can use semi-sweet chocolate chips for a quick and easy crust, or you can get a little fancy and use the chocolate pecan crust that pairs with this no-bake chocolate torte. In fact, there is a lot of customizing you can do for this recipe to make it your own. Keep it simple, or add your own twist!
- Mixing bowl
- Mixing spoon
- Small pot and sauce pan
- Cupcake tin
- Paper cupcake liners
- 15 ounces light ricotta cheese
- 1 lemon, zested and juiced
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon ground cardamom
- 1⁄2 cup semi-sweet chocolate chips
- 2 tablespoons honey
- Line a cupcake tin with paper liners.
- Fill a small pot with an inch or two of water and place on the stove over medium heat. Place the chocolate chips in a sauce pan and place the pan over the pot of simmering water. Stir the chocolate chips as they melt and just before the last of them melt, remove the pan from the heat. Continue to stir until the chocolate is completely melted. Evenly distribute the chocolate among the cupcake wells. Place the tin in the freezer for the chocolate to set, about 5 minutes.
- In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, vanilla and cardamom. Stir until throughly mixed and the ricotta is fluffy.
- Remove the cupcake tin from the freezer and divide the ricotta mixture among the wells. Place the tin back in the freezer for about 5 minutes to let set.
- Remove the tin from the freezer and pull out each tart. Peel away the paper and plate the tarts. Drizzle with the honey. Serve and enjoy!