Cranberry Ricotta Mini Tarts

Cranberry Ricotta Mini Tarts

Serves: 4-6 people
Prep Time: 15 minutes
Cooking Time: 45 minutes plus Chilling Time
Cranberry Ricotta Mini Tarts


For the Crust:
  • 2 cup ground belVita Cranberry Orange Breakfast Biscuits
  • ¼ cup melted butter
For the Ricotta Filling:
  • 2 cups fresh whole milk ricotta, drained if it seems too watery
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
For the Cranberry Topping:
  • ½ can jellied cranberry sauce
  • Sugared whole cranberries, garnish
  • Rosemary, garnish
  • Melted white chocolate, garnish (optional)


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  1. Make the Crusts: In a food processor, add the belVita Cranberry Orange Breakfast Biscuits and grind until a fine crumble and you have 2 cups. Add the melted butter and pulse on and off, just until the butter is incorporated into the mixture.
  2. Place 6 (4-inch) tart pans with removable bottoms on a baking sheet. Divide the belVita Cranberry Orange Breakfast Biscuits mixture evenly among the tart pans, pressing the crust firmly against the sides and bottoms. Set aside.
  3. Make the Filling: In a medium-size bowl, combine all the filling ingredients and stir vigorously until the mixture is very creamy.
  4. To Assemble: Place the tart pans on a baking sheet, carefully pour the cheese mixture just until it reaches the top of the crust.
  5. Bake the tarts in a preheated 325 degree oven for 45 minutes, or until the cheese is golden brown. Let them cool slightly before topping with cranberry sauce.
  6. Warm Cranberry Sauce: While tarts are in the oven, place a heat proof bowl over a pot of simmering water. Make sure the water does not touch the bowl.
  7. Add the canned cranberry sauce and slowly melt until smooth.
  8. When tarts have cooled slightly, spoon cranberry sauce over top and place in the refrigerator to cool completely.
  9. Garnish with sugared cranberries, rosemary and decorate with white chocolate (if desired).
  10. Remove tarts from pans just before serving.