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Strawberry Tartlets Yum
Strawberry Tartlets
Course dessert
Cuisine american
Prep Time
10 minutes

Cook Time
15 minutes
Servings
mini
Ingredients
  • 15 Filo (1 package) Mini Shells
  • cups Strawberries – finely chopped
  • ½ cup Ricotta Cheese
  • 2 tbsp Yogurt Creamy
  • 1 Egg white (I used 1tsp egg replacer powder and it worked perfectly)
  • 2 tsps Vanilla extract – divided
  • 2 tbsps Sugar – divided (optional)
  • chocolate Premium bittersweet – as needed, shaved or finely chopped
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 15 minutes
Servings
mini
Ingredients
  • 15 Filo (1 package) Mini Shells
  • cups Strawberries – finely chopped
  • ½ cup Ricotta Cheese
  • 2 tbsp Yogurt Creamy
  • 1 Egg white (I used 1tsp egg replacer powder and it worked perfectly)
  • 2 tsps Vanilla extract – divided
  • 2 tbsps Sugar – divided (optional)
  • chocolate Premium bittersweet – as needed, shaved or finely chopped
Strawberry Tartlets
Instructions
  1. Preheat the oven to 350°F. Thaw the filo shells as per package instructions.
  2. In a small bowl, stir together ricotta cheese, yogurt and 1tsp vanilla extract. Blend in egg white (or the egg replacer powder) and 1tbsp sugar (if using).
  3. Spoon about 2tsp of filling into each filo tart shell. Place on a baking sheet and bake for 10~12 minutes or until the filling is just set.
  4. Transfer to a wire rack to cool completely.
  5. In the mean time, combine the chopped strawberries with the remaining vanilla extract and sugar (if using) and set aside.
  6. Once the shells are cooled, place about 1tbsp of the strawberry filling in each tart and top with the shaved chocolate.
  7. Serve immediately!!
Recipe Notes

Linking this to Valli’s ‘Cooking from Cookbook ChallengeFebruary — Week 2‘.

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