Choc-cranberry ricotta tarts

Dessert in a flash.

  • 35 mins cooking
  • Makes 12
  • Print
For dessert in a flash, these simple pastries are created with prepared puff pastry and filled with a sweet mix of chocolate, cranberry and ricotta.
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  • 1½ cups (360g) ricotta
  • ½ cup (110g) caster sugar
  • 1 egg, beaten lightly
  • 90 grams finely chopped dark eating chocolate
  • ⅓ cup (45g) dried cranberries, chopped
  • ¼ cup (40g) sultanas
  • 3 sheets butter puff pastry
  • 1 tablespoon milk
  • 1 tablespoon icing sugar
  • 40 grams dark eating chocolate, grated finely


  • 1
    Preheat oven to 200°C/400°F. Line oven trays with baking paper.
    2 Combine cheese, caster sugar and egg in a medium bowl. Stir in chopped chocolate and dried fruit.
    3 Cut 12 x 11cm (4½-inch) rounds from pastry; place rounds on trays. Divide ricotta mixture among rounds, leaving a 2.5cm (1-inch) border. Fold pastry edge up, pinching to
    seal. Brush pastry with milk; bake tarts for 12 minutes or until browned. Cool for 5 minutes before dusting with sifted icing sugar and sprinkling with grated chocolate.

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