The biggest modification: instead of using store-bought pie crust, I made it from scratch. I also reduced the amount of powdered sugar and substituted some regular sugar to try and reduce the chalky after taste.
1 cup of ricotta cheese
1 cup of mascarpone
1/2 cup of powdered sugar
up to 1/4 cup regular sugar
1 tsp vanilla extract
- Drain ricotta cheese. Put in processor until smooth.
- Add the mascarpone, the sugar and the vanilla to taste. Mix until smooth.
- Keep in the fridge.
- In a bowl, mix your dry ingredients (flour, sugar and salt) with a whisk.
- Add the butter, softened. Using your fingertips or dough blender until the dough resembles rough sand.
- Add ice water a little at a time until you have a smooth dough ball. Use saran wrap and keep it in the fridge for an hour.
- Take the dough out of the fridge and spread with a rolling pin until the desired thickness.
- Bake in the oven at 350 for 17 minutes (as mini-cups - it might be different for a full-size pie).
- The dough felt very sticky. I added a bit of flour and it was ok but with the heat, it kept getting sticky again. So I'd wrap it again and put it in the fridge for more time.
- For the purpose of this recipe, I spread some cinnamon sugar on top of the dough. You can also include the cinnamon sugar into the dough instead of the regular sugar.
- I cut circles that were too big for my mini-muffin pans. So I bought some round biscuit cutters to make sure next time they would be the right size (2.5").
- The dough came out very crumbly. Good taste but a bit dry, I think because of the size of the circles. Smaller circles of dough would have guaranteed a better dough/filling ratio.
- This dough would be really good with a fruit pie with cream. You need something to compensate for the dryness/crumbliness. I'd compare this dough to the "pate sablee" in French.
- I need to figure out the oven temperature and baking time.
- I want to try other recipes for the cannoli tartlet/shell (not fried though).