Ricotta tarts (raspberry, improved)

Name: Ricotta tarts (raspberry, improved)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Mediterranean, Italian
Ingredients: 36 Mini tart shells; 2 eggs large; 1 tbsp pure vanilla extract; 1 tbsp sugar substitute (erythritol & monk fruit extract); 2/3 cup skyr plain yogurt (or Greek); 1/2 cup light coconut milk; 500g ricotta cheese; 1/2 cup coconut flour; 1 tbsp white flour; 1 1/2 cup frozen raspberries

3 steps

Prep:20minCook:40min

Raspberries can be replaced with blueberries - also turns out nicely. However, raspberries give nice hint of sourness, balancing the cheese filling well.

Updated at: Thu, 17 Aug 2023 13:51:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories161.2 kcal (8%)

Total Fat7.8 g (11%)

Carbs18.6 g (7%)

Sugars5 g (6%)

Protein3.6 g (7%)

Sodium71.1 mg (4%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

36 servings

36Mini tart shells

2eggs

large

1 Tbsppure vanilla extract

1 Tbspsugar substitute

erythritol & monk fruit extract

⅔ cupskyr plain yogurt

or Greek

½ cuplight coconut milk

500gricotta cheese

½ cupcoconut flour

1 Tbspwhite flour

1 ½ cupfrozen raspberries

Instructions

Step 1

Mix eggs, vanilla and sugar until smooth. Then add skyr yogurt and coconut milk, mix. Then add ricotta and mix. Then add coconut flour and white flour. Mix until smooth. If mixture turned out too dense, add more coconut milk. It should have a foamy feeling with light peaks-like consistency, not liquid and not dense.

Step 2

Add mixture into the tart shells, evenly spreading the amount. Then add raspberries on top, pushing them in a bit, gently.

Step 3

Preheat oven to 400F. Bake for 40 min. Check, if the filling is too jiggly and shells are too soft, then bake for a bit more until shells are solid. Filling should be soft, but not too wet.