Mini Panna Cotta Tarts with Lingonberries and Chocolate

 

 

Mini Panna Cotta Tarts with Lingonberries and Chocolate are little Italian desserts filled with a creamy white filling, topped with chocolate ganache and fresh raspberries.  A luscious NO-BAKE dessert, these mini panna cotta tarts are filled with lingonberries inside and topped with chocolate, offers both sweet and tart flavors with every bite!

 

Our panna cotta is made with a blend of heavy cream and ricotta cheese; and the ricotta cheese is the secret ingredient!  It’s what gives this panna cotta its luscious silky smooth texture, making it so light and airy like no other Panna Cotta you have ever had!

It’s no secret, one of our favorite desserts is panna cotta, and panna cotta is an Italian classic dessert and translated it means “cooked cream.”  With that said, we wanted to make these little mini tarts or little pies with a twist!

This creamy dessert is so easy and so simple, you will be amazed how fast you can whip this up. And because it’s egg-less, and not cooked into a custard, this dessert can be made shortly before your guests arrive, chilled and ready to serve when it’s time for dessert!

We really enjoy making this panna cotta for our dinner parties, because it’s one of those perfect-every-time-desserts.

Mini Panna Cotta Tarts with Lingonberries and Chocolate by 2sistersrecipes.com

While these mini panna cotta tarts are small in size, they make a big impression.  Elegant enough for any dinner party or gathering.  Easy enough to make ahead in the morning or the night before.

We love playing with different toppings and fillings with this dessert, including various fresh berries, jams, and even chocolates!

 

 
 

So when we needed to make a quick dessert for our dinner party the other night, we decided to make these mini tarts, or mini pies ( I guess you could call these mini pies too).

To save some time, Keebler already graham cracker shells were used, filling them with lingonberries jam, panna cotta cream and topped with dark chocolate.  And for more of a special occasion look, I dressed each one with three fresh raspberries on top and dusted with some powdered sugar.

They looked even more festive!

Lingonberries are related to the cranberry. Found in Scandinavia, the lingonberries jam provides enough sweet and tart flavor to this little dessert including lots of antioxidants and vitamins A, C and magnesium.  With bittersweet chocolate on top of each one… well…need we say more?

They turned out so good!!  A perfect little dessert and with portion control.  Haha, so we thought.

Everyone loved them so much, they were all fighting across the table to grab the second one before they all disappeared, which they did in seconds.

Enjoy!

*You may follow along with our directions or jump down to the bottom of this post for our full recipe card. 

 

Ingredients for Mini Panna Cotta Tarts with Lingonberries and Chocolate:

  • 1 jar Lingonberries Jam

  • 2 packages Miniย Keebler Ready Graham Crusts

  • 1ย (15 ounces) ricotta cheese

  • 1 + 1/4 cups heavy cream

  • 1/2 cup sugar

  • 1/2 tsp. vanilla extract

  • 1ย envelopeย Knoxย unflavored gelatin

  • 1/2 cupย Ghirardelli premium baking chips, bittersweet chocolate

  • 3 Tbsp. butter- melted

  • fresh raspberries

Directions to Make Mini Panna Cotta Tarts with Lingonberries:

1. In a small saucepan, ย pour 1/4 cup of heavy cream and sprinkle one envelopeย of gelatin on top.ย  Allow sitting for aboutย 1 minute.

2. Turn on heat to medium-low.ย  Heat the gelatin for about 1 minute. Stir in sugar, 1 cup of heavy cream, and vanilla.ย  Heat and stir until sugar completely dissolves, or untilย bubbles begin to form around the pan.ย  Do not bring to a fullย boil.

3. In anย electric blender, add ricotta cheese.ย  Slowlyย pourย in some of the hot cream mixtures, but not all of it.ย  Close the lid. ย 

4. Blend on the “lowest speed” for about 1 minute, then pour the rest of the cream mixture into the blender and again blend on low speed for 1 minute.ย  Next, puree the mixture atย theย HIGHEST SPEED for 5 minutes.ย ย Thisย is the key toย giving panna cotta mixture its silky smooth texture.

5. Meantime, open packagesย (6 per package) ofย Keebler grahamย cracker shells. Add about aย tablespoon of lingonberries jamย to the bottom of each cup.

6. Gently spread jam on the bottom of each crust.

 

7. Gently pour the warmย cream mixture intoย eachย crust. ย Fill each oneย just belowย the top.ย  NOTE: You will have extraย cream mixture leftover and can fill anyย twoย 4-ounceย cups you may have.ย  ย 

8. Chill the pies filled with cream in the fridge for at least 1 to 2 hours.ย ( I prefer the cream to be chilled before adding the chocolate ganache, as it helps keep them from blending into one another).

 

9. FINAL STEP: In a double boiler, melt chocolate chips with butter.ย  Using a spoon, gently pour melted chocolate on top of each tart.ย ย Refrigerate again for 1ย an additionalย hour.

10. Garnish with fresh raspberries on top and some powdered sugar just before serving.

Yields:ย ย 14 Mini Tarts / Pies, plus 2 extra dessert servings

 

 Thanks for PINNING! 

EASY Mini Panna Cotta Tarts with Lingonberries & Chocolate by 2sistersrecipes.com

Additional No-Bake Desserts…

Yield: 14 to 16 mini tarts

Mini Panna Cotta Tarts with Lingonberries and Chocolate

Mini Panna Cotta Tarts with Lingonberries and Chocolate. by 2sistersrecipes.com

These mini panna cotta tarts are filled with lingonberries jam and panna cotta, then topped with chocolate ganache and fresh raspberries. A luscious No Bake dessert, these mini tarts are easy to make and can serve within a few hours. Delicious and festive for any occasion!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 jar Lingonberries Jam
  • 2 packages Mini Keebler Ready Graham Crusts
  • 1 (15 ounce) ricotta cheese
  • 1 + 1/4 cups heavy cream
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  • 1 envelope Knox unflavored gelatin
  • 1/2 cup Ghirardelli premium baking chips, bittersweet chocolate
  • 3 Tbsp. butter- melted

Instructions

    1. In a small sauce pan, pour 1/4 cup of heavy cream and sprinkle one envelope of gelatin on top. Allow to sit for about 1 minute.
    2. Turn on heat to medium-low. Heat the gelatin for about 1 minute. Stir in sugar, 1 cup of heavy cream, and vanilla. Heat and stir until sugar completely dissolves, or until bubbles begin to form around the pan. Do not bring to full boil.
    3. In an electric blender, add ricotta cheese. Slowly pour in the hot cream mixture. Close the lid. Blend on low speed for about 1 minute, then on the HIGHEST SPEED for 5 minutes. This is the key to giving Panna Cotta its silky smooth texture.
    4. Meantime, open packages (6 per package) of Keebler graham cracker shells. Add about a teaspoon of lingonberries jam on the bottom of each cup.
    5. Gently spread jam on bottom of each crust.
    6. Gently pour the warm cream mixture into each crust. Fill just below the top. You will have extra cream mixture to fill any two 4 ounce cups you may have. Refrigerate for at least 1 to 2 hours to chill the cream.
    7. In a double boiler, melt chocolate chips with butter. Using a spoon, gently pour melted chocolate on top of each tart. Refrigerate again for 1 an additional hour.
    8. Garnish with fresh raspberries on top, and some powdered sugar just before serving.

    Notes

    Yields: 14 Mini Tarts / Pies, plus 2 extra dessert servings

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    xo Anna and Liz

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    10 Comments

    1. We love ligonberries. We always get this amazing loginberry pie every March when we go down to Carmel, so good! These tartlets are adorable and what a perfect dessert to bring to a party. I love that they're super easy to assemble and I'm with you there on the pre-made crusts, so much easier! ๐Ÿ™‚ xoxo, Jackie

      1. Hi Tina! And welcome to our site! So nice to meet you! We hope you will try these little tartlets, they would be perfect to serve during the holidays. Thank you for the lovely comment.
        xxoo Anna and Liz

    2. I've never really been into the texture of panna cotta but if it's wrapped in a crunchy tart shell…that I can get behind! Great idea!

      1. Thanks Joanne, you have to try this dessert. The already-made crust also helped with a fast and easy clean up too. Enjoy your day!