Name: Ricotta Cheesecake Tarts
Yield: 4 servings
Ingredients: 1 container (15 oz.) POLLY-O Original Ricotta Cheese; 1/3 cup sugar; 1/4 cup half-and-half; 2 Tbsp. flour; 1 tsp. grated lemon zest; 1 Tbsp. fresh lemon juice; 1/2 tsp. vanilla; 2 eggs; 12 ready-to-use mini graham cracker pie crusts; 3 cups assorted fruit (peeled kiwi slices, strawberry slices, blueberries and drained canned mandarin orange segments

1

Preheat oven to 350F.

2

Beat cheese, sugar, half-and-half, flour, lemon zest, lemon juice and vanilla with electric mixer on medium speed 1 to 2 min.

3

or until well blended.

4

Add eggs; mix well.

5

Pour evenly into pie crusts, adding about 1/4 cup of the batter to each shell.

6

Bake 25 to 30 min.

7

or until centers are almost set.

8

Cool.

9

Refrigerate at least 3 hours or up to 24 hours.

10

Top with fruit.

11

Store leftover tarts in refrigerator.

Ricotta Cheesecake Tarts

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