“Don’t Go Breakin’ My…Tart”- Ricotta Mango Tarts with a Sweet Blueberry and Mango Sauce
A holiday weekend is coming up and I’m guessing everyone is in party mode already. Everyone is just waiting for saturday to come so that they can kick back, relax, enjoy some great food, drinks and fireworks. But, along with a holiday weekend comes the stress of finding something to make for the parties.
Well, last night I started experimenting in my kitchen late at night and came up with an easy dessert for the 4th of July. It’s yummy, it’s easy and cheap.
What You Need:
1 Container Ricotta
1/2-1 Jar of Mango Preserves
1/2 Cup Blueberries
Lemon Juice
Honey
4 Egg Whites
Mini Tart Shells
Heat oven to 350.
1. In a small mixing bowl, combine ricotta, mango preserves and a 1 tbsp of honey. Mix together and taste. Add more preserves for a sweeter taste. Once you’ve gotten to your desired sweetness add in the egg whites. Mix well.
2. Lay the tart shells on a cookie sheet and brush with honey. Pour the ricotta mixture into each shell. Bake for 15-20 minutes on 350 degrees.
3. Then, add 1/2 cup blueberries, 1 tsp lemon juice and a spoonful of mango preserves into a microwave safe bowl (or you can sub any flavor you like). Microwave for about 45 seconds. Then drizzle the sauce on top of the baked tarts.
*You may be able to use mini phyllo cups instead of the tarts. Also, if you’re not sure how the tarts taste, make a few to try out the recipe first to make sure the tarts are sweet enough. I had to sweeten the tarts with honey.
2 years ago