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artlets with Cranberry Pistachio Drizzle Recipe

artlets with Cranberry Pistachio Drizzle Recipe
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★★★★★

4.9 from 9 reviews

These Mini Sweet Potato & Ricotta Tartlets with Cranberry Pistachio Drizzle combine creamy mashed sweet potato and ricotta filling inside flaky puff pastry, topped with a sweet and tangy cranberry drizzle and crunchy pistachios. A delightful appetizer or snack that’s both flavorful and visually appealing, perfect for entertaining or a festive treat.

Ingredients

Scale

Tartlets:

  • 1 sheet puff pastry, thawed (250 g)
  • 1 cup mashed sweet potato (240 g)
  • 1/2 cup whole milk ricotta (120 g)
  • 1 tablespoon maple syrup (15 ml)
  • 1/2 teaspoon cinnamon (1 g)
  • Salt, to taste
  • 1 egg, beaten

Cranberry Pistachio Drizzle:

  • 1/3 cup dried cranberries (40 g)
  • 3 tablespoons honey or maple syrup (45 ml)
  • 1 tablespoon water (15 ml)
  • 2 tablespoons chopped pistachios (20 g)

Instructions

  1. Prepare the filling: In a mixing bowl, combine the mashed sweet potato, whole milk ricotta, maple syrup, ground cinnamon, and salt to taste. Mix thoroughly until smooth and well blended.
  2. Prepare the pastry: Roll out the thawed puff pastry sheet on a lightly floured surface and cut into 12 equal squares using a knife or pastry cutter.
  3. Assemble the tartlets: Place a spoonful of the sweet potato and ricotta mixture onto the center of each pastry square. Brush the edges of each square with the beaten egg to help seal and give a golden finish when baked. Fold or shape if desired.
  4. Bake: Arrange the tartlets on a baking tray lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 15–18 minutes or until the pastry is golden brown and cooked through.
  5. Make the cranberry pistachio drizzle: While the tartlets bake, place the dried cranberries, honey (or maple syrup), and water in a small saucepan. Simmer on medium heat for 3–4 minutes until the cranberries soften and the mixture thickens slightly.
  6. Finish and serve: Remove the tartlets from the oven and allow to cool slightly. Drizzle the warm cranberry sauce over the tartlets and sprinkle with chopped pistachios for added texture and flavor. Serve warm or at room temperature.

Notes

  • Use whole milk ricotta for a creamier texture, but part-skim can be substituted for a lighter version.
  • Adjust maple syrup or honey sweetness in the drizzle based on taste preferences.
  • For a nut-free version, omit pistachios or substitute with toasted sunflower seeds.
  • Make sure the puff pastry is fully thawed before cutting to ensure it bakes evenly.
  • The tartlets can be prepared in advance and baked just before serving for convenience.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven.

Nutrition

Keywords: sweet potato tartlets, ricotta tartlets, puff pastry appetizers, cranberry pistachio drizzle, vegetarian appetizer, holiday appetizers

Find it online: https://maicook.com/artlets-with-cranberry-pistachio-drizzle-recipe/