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prep time
1 h 0 min
cook time
15 min
ready time
1 h 15 min
Keto Whipped Basil Ricotta Mini Tarts
Looking to feed a group of people with a delicious Keto snack that doesn’t look like a “Keto snack”? These bite-sized mini tarts are perfect for pleasing a small crowd and show off your baking skills! Don’t worry, you don’t need to have any chef skills to make these, so long as you follow the baking and handling directions. Buttery mini tarts are filled with an airy and lightly tangy ricotta filling. A bit of cream cheese adds flavor while the whipped ricotta is mild and savory. A sprinkling of fresh basil adds the extra pop of taste you need to impress your guests. Just a few small ingredient changes make the recipe Keto-friendly, but what you see here results in an authentic tasting appetizer. For some extra baker’s tips, continue reading the introduction below.
The Art Of The Tart
These mini tart snacks are almost exact to an authentic recipe. Flour is substitute with almond flour and whole milk is substitutes with a splash of almond milk. Since tarts have a crispy texture, you’d never tell that you replaced the flour and milk with Keto substitutes! For the perfect tart dough, make sure you see visible flakes of butter throughout the recipe. That means during mixing, rolling, and baking. Don’t skip the step that calls for poking holes in the dough with a toothpick. The holes keep the dough from shrinking in that mini-muffin tray. Also, make sure your baking pan gets an even coating of pan spray so the butter doesn’t make your baked tart stick to the pan.
Can I Keep The Leftovers?
There are a few ways you can either store your leftover mini tarts or prepare them in advance to shorten your time in the kitchen. You can keep completed mini tarts on a plate wrapped with plastic wrap in your refrigerator for up to 24 hours. Obviously, this recipe won’t be very good for a Keto meal prep. If you don’t want to do an hour of prep time all at once, make the dough and ricotta filling in advance but keep them separated until serving time. You can make the dough up through Step 4 and leave the dough in your freezer until it’s time to bake. You can also make the ricotta filling in advance and leave it in your refrigerator before piping it for up to 48 hours. Simply re-whip the filling before you pipe it into the tart shells.
Jessica L.
Net Carbs
2.8 g
Fiber
2 g
Total Carbs
4.9 g
Protein
5.6 g
Fats
22.1 g
231 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
1 cup
Salt
⅛ teaspoon
Baking Powder
¼ teaspoon
Unsalted Butter
3 tablespoon
Raw Egg, Yolk
1 large
Almond Milk, Plain Or Original, Unsweetened
1 tablespoon
Cream Heavy Whipping
⅓ cup, fluid
Cream Cheese
2 ounce
Ricotta Cheese
⅛ cup
Basil
6 leaf
Recipe Steps
steps 6
1 h 15 min
Step 1
Make the dough by mixing the almond flour, salt, and baking powder together in a stand mixer. Cut the butter into quarters and mix it into the flour. Mix with a paddle mixer only until the butter breaks up into cashew-sized pieces. You do not want the butter to be completely mixed in. Then, mix in the egg yolk and cold almond milk. Mix just until the dough comes together, but not any longer.Step 2
Place the tart dough into a piece of plastic wrap and seal it shut. Press the dough into a flattened square or rectangle. Notice that there should still be some flakes of butter visible in the dough. Refrigerate the dough for at least 30 minutes until chilled. If you’re making multiple batches of this recipe, you may need to chill the dough for longer.Step 3
After chilling the dough, preheat your oven to 350 degrees and line a mini-muffin pan with pan spray. Roll the tart dough out between 2 sheets of parchment paper to ⅛-inch thickness. The dough needs to be thin, but not see-through in any areas. Use a 48mm size biscuit cutter or cookie cutter to cut out 2 pieces per serving. Place each cut piece of tart dough in the base of a mini-muffin tin and use a toothpick to poke 5-6 holes in each piece of dough.Step 4
Set your tray of tart dough in the freezer for 10 minutes. Then, place them in the oven. Bake the tart dough for about 15 minutes, or until the dough comes out golden and crisp. When the dough is done baking, let the tray cool for about 5 minutes before removing the mini tarts from the muffin tin to complete cooling.Step 5
While the tart dough is baking, you can make the ricotta filling. First, whip the heavy cream in a stand mixer until you have a stiff whipped cream. Transfer the whipped cream to a clean bowl and store it in your refrigerator. Wipe your mixing bowl clean and add in the cream cheese. Whip the cream cheese until it is soft and free of lumps. Then, whip in the ricotta cheese and chopped basil.Step 6
Remove the bowl from your stand mixer. Use a spatula to fold the whipped cream by hand into the ricotta mixture until you have a smooth, fluffy ricotta filling. Fill a pastry bag fitted with a large cupcake piping tip with the ricotta filling. If you don’t have these items, just fill a ziploc bag with a corner cut off. Pipe the filling about 2-inches tall in each tart dough shell. Serve chilled!
