Ricotta tartlets in a pan.
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5 from 9 votes

Healthier choc cranberry ricotta tartlets

Author: Katerina | Once a Foodie


  • 375 g ricotta
  • 1/4 cup rice malt syrup
  • 1 egg, beaten lightly
  • 90 g finely chopped dark chocolate (I used bittersweet dark chocolate chips, like these, bashed into small shards with my rolling pin.)
  • 1/3 cup craisins (dried cranberries)
  • 1/4 cup sultanas
  • 2 sheets shortcrust pastry, defrosted according to instructions
  • 1 tbsp milk (optional)


  • 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.
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