Description
These elegant tartlets feature a flaky crust filled with creamy ricotta and spiced sweet potato, topped with a tangy cranberry and crunchy pistachio drizzle—perfect for holiday appetizers or brunch.
Ingredients
Scale
For the Crust:
- 1 package (12 count) pre-made mini tart shells
- 1 medium sweet potato, peeled and cubed
- 1 cup whole milk ricotta cheese
- 1 large egg
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen cranberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 cup shelled pistachios, chopped
- Fresh thyme leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Arrange mini tart shells on a baking sheet and bake according to package instructions until lightly golden, about 8-10 minutes. Remove and let cool slightly.
- Boil sweet potato cubes in salted water until tender, about 10 minutes. Drain and mash until smooth. In a bowl, mix mashed sweet potato, ricotta, egg, maple syrup, cinnamon, nutmeg, and salt until well combined.
- Spoon the sweet potato-ricotta mixture into the pre-baked tart shells, filling each about 3/4 full. Bake for 15-18 minutes, or until filling is set and edges are golden. Let cool.
- While tartlets bake, make the drizzle: In a small saucepan, combine cranberries, sugar, and water. Cook over medium heat until cranberries burst and sauce thickens, about 8-10 minutes. Remove from heat and stir in chopped pistachios.
- Drizzle the cranberry-pistachio mixture over cooled tartlets. Garnish with fresh thyme if desired. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.