Recipe Ingredients
- 1 (1.9 oz) box frozen mini phyllo pastry shells
- 1 cup dark chocolate chips
- 1 cup Galbani Whole Milk Ricotta Cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
- 4 small strawberries, hulled and quartered
- 1/2 cup blueberries
Recipe Directions
- Preheat oven to 350°F and line rimmed baking sheet with parchment paper. Place shells on prepared baking sheet. Bake until crisp, about 3 to 5 minutes. Allow to cool completely at room temperature.
- Place chocolate in small microwave-safe bowl or jar. Microwave chocolate in 30-second increments, stirring in between, until melted. Coat the inside of each shell, using a small spoon with a few teaspoons of chocolate. Allow to harden at room temperature.
- Blend ricotta cheese, sugar, vanilla and salt together in food processor until smooth. Spoon roughly 1 tablespoon of ricotta mixture into each shell. Garnish tops of tarts with a few strawberries and blueberries. Serve and enjoy.
