These simple tarts are ready in 25 minutes and combine delicious, salt prosciutto with a light fluffy ricotta filling. Perfect for lunch, brunch or dinner! 

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The Creator Of This Recipe Is Rachel

Servings 8 mini tarts


Ricotta Filling

  • 375 grams smooth ricotta

  • 2 eggs

  • 1 teaspoon salt

  • 3/4 teaspoon pepper

  • 1/3 cup grated parmesan

  • 1 tablespoon dried parsley

  • 1 teaspoon garlic powder

  • rind of half a lemon, finely grated


  1. Preheat the oven to 180 degrees C. 

  2. Spray a muffin tin with olive spray and line 8 cups with the prosciutto slices. Use your hands to squish together any tears to create the cups.

  3. In a small bowl, whisk together the ricotta filling ingredients together until smooth. Spoon the mixture into each of the prosciutto cups, about 2 tablespoons per cup. 

  4. Top with half a cherry tomato (you could use sundried tomatoes, but these are much higher in carbs!)

  5. Bake for 20 – 25 minutes until golden and the ricotta is set. Let stand for 5 minutes to cool slightly and firm up.

  6. Server with a fresh green salad. 

Nutrition Facts

Amount Per Serving

Calories 70 Calories from Fat 45; % Daily Value*, Total Fat 5g 8%; Saturated Fat 2g 10%; Cholesterol 49mg 16%; Sodium 425mg 18%; Potassium 61mg 2%; Total Carbohydrates 1g 0%; Protein 4g 8%

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