Mini Panna Cotta Tarts with Lingonberries and Chocolate
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 14 to 16 mini tarts
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!
  • 1 jar Lingonberries Jam
  • 2 packages Mini Keebler Ready Graham Crusts
  • 1 (15 ounce) ricotta cheese
  • 1 + ¼ cups heavy cream
  • ½ cup sugar
  • ½ tsp. vanilla extract
  • 1 envelope Knox unflavored gelatin
  • ½ cup Ghirardelli premium baking chips, bittersweet chocolate
  • 3 Tbsp. butter- melted
  • fresh raspberries
  1. In a small sauce pan, pour ¼ 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.
  9. Yields: 14 Mini Tarts / Pies, plus 2 extra dessert servings
Recipe by 2 Sisters Recipes by Anna and Liz at