mini meyer lemon cannoli cream tartlets
Prep time
Cook time
Total time
Makes: 20 to 24 mini tartlets
  • 8 oz whole milk ricotta cheese
  • 4 oz mascarpone
  • 2.5 T honey
  • zest of one Meyer lemon
  • mini chocolate chips
  • prepared pie dough (about 1 premade frozen crust, defrosted, or generous ½ lb favorite dough)
  1. Preheat oven to 450F .
  2. To make the mini tartlet shells, roll pie crust out to about ⅛" thickness. Using a 3" (or so) biscuit cutter or drinking glass, cut dough into circles; re-roll dough and continue until all dough is cut into 20 to 24 discs. Drape circles over the back of an ungreased mini muffin tin, pressing them down lightly to form inverted cups. (If necessary, drape the dough over alternating cups to prevent shells from touching each other and bake shells in batches.) Bake for 7 to 10 mins or until shells are golden brown. Note: if you're using a dark nonstick pan, the underside of the shells will brown faster than the tops.
  3. Allow shells to cool on the pan slightly before carefully removing them to cooling racks to cool completely.
  4. While shells are cooling, mix ricotta, mascarpone, honey and Meyer lemon zest in small bowl.
  5. To serve, spoon or pipe a small amount of cannoli cream into each mini tartlet shell. Top with mini chocolate chips. Enjoy!
This recipe is adapted from a classic Italian cannoli cream I fell in love when Chris' friend, Paolo, potluck'd it a couple of years ago. Clever fella that he is, Paolo served the cream dip-style with broken sugar cones for dunking -- a totally genius option if baking off tartlet shells is not your jam. Thanks for the inspo, Paolo! ;)

Both the cannoli cream and the tartlet shells can be made one to two days in advance. Keep cannoli cream tightly covered in the refrigerator; (fully cooled) shells can be sealed in an airtight bag and kept at room temperature. Composed tartlets also keep relatively well in the fridge for up to two days. So easy!
Recipe by the pig & quill at