90gfinely chopped dark chocolate(I used bittersweet dark chocolate chips, like these, bashed into small shards with my rolling pin.)
1/3cupcraisins (dried cranberries)
2sheets shortcrust pastry, defrosted according to instructions
Defrost your pastry sheets according to instructions.
Pre-heat the oven to 200C. Spray a muffin tray or two (it makes 12-15) with coconut oil (or any other baking oil) spray.
Combine ricotta and rice malt syrup until blended.
Add the egg and mix again until well incorporated.
Stir in the chocolate, craisins and sultanas.
Using a flower or round cutter (about 9-11cm in diameter), cut flower/round shapes out of the pastry and push them into the oiled muffin holes.
Divide the ricotta mixture among the pastry shapes, using about an ice-cream scoop worth of mixture for each pastry round/flower. Leave a 1.5-2.5cm border of pastry peeking out at the top.
Brush the top of the pastry with milk, if desired (this helps make them more golden - I didn't do it this time).
Bake for about 15-20 minutes, until the top of the pastry looks golden and the ricotta filling is set.
Let cool and eat with joy :)
This recipe is based on the choc-cranberry ricotta tarts recipe from the Women's Weekly Express cookbook, which is amazing. I have tweaked the recipe to take out refined sugar and extra chocolate topping, and to make them in a muffin pan which removes the need to shape the pastry rounds before baking.This recipe makes approximately 12 to 15 tartlets.You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
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