Tuscan Mushroom Ricotta Mini Tarts
Pretty little party appetizers with buttery cream cheese crust, lemon ricotta, Tuscan mushroom topping, and cheese.
Ingredients
- 4 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups all-purpose flour
- cold water
- cooking spray
- 7-1/2 oz part-skim ricotta cheese
- zest of 1 lemon
- 2 pinches kosher salt
- BLENDABELLA Tuscan Portabella Mushroom Blend see Notes
- 3 Tbs freshly grated parmesan cheese
- 2 Tbs finely chopped chives
Instructions
- Heat oven to 350°F.
- In a mixing bowl, whip together the cream cheese and butter. Use a wooden spoon to stir in the flour (mixture will be crumbly). Add 2 tablespoons cold water and stir in. Repeat as necessary until the dough holds together when pinched but is not wet.
- Spray a 24-count mini muffin pan lightly with cooking spray. Roll the dough into ~1-1/2-inch balls and drop each into a tin of the muffin pan. Using your fingers or a wooden tamper dusted with flour, push each dough ball to form a pie crust lining the muffin tin.
- In a mixing bowl, whip the ricotta until light. Add the lemon zest and a couple pinches salt. Transfer into a resealable storage bag. Snip a corner, then pipe the filling (~1-1/2-2 teaspoons per tart) into each tart shell.
- Top each tart with ~1-2 teaspoons BLENDABELLA Tuscan Portabella Mushroom Blend. Bake tarts at 350°F for 25 minutes or until crust is just lightly golden.
- Allow tarts to cool 5-10 minutes before removing from the pan (using a knife helps, they should come out easily). Top with chives and serve. Yields 24 tarts.
Notes
If BLENDABELLA Tuscan Portabella Mushroom Blend is not available, substitute any bruschetta or tapenade of choice. I recommend artichoke bruschetta or sun-dried tomato bruschetta.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!