2 C. sifted all-purpose flour
\n1\/4 tsp. salt
\n1 tsp. baking powder
\n2 T. sugar
\n3 T. unsalted butter, at room temperature
\n1\/4 C. vegetable shortening
\n1 egg, lightly beaten
\n1 T. water, or as needed<\/p>\n
For Filling:
\n1\/2 lb. low fat Ricotta Cheese
\n1\/2 lb. Light Cream Cheese
\n1\/2 C. Sugar
\n1\/2 C. Splenda
\n2 T. all-purpose flour
\n2 egg yolks
\n1 tsp. ground cinnamon, plus cinnamon for garnish, optional
\nGrated orange or lemon zest, optional<\/p>\n
FOR PASTRY: In a food processor fitted with the metal blade, combine the flour, salt, baking powder and sugar and process briefly to mix. Add the butter and shortening and process with rapid on-off pulses until the mixture resembles coarse meal. Add the egg and the 1 T. water and process to form a soft dough, adding a little more water if needed. Gather the dough together and place it on a lightly floured work surface. Knead until the dough is smooth and holds together, 5-10 minutes. Wrap in plastic wrap; refrigerate until needed. To make the pastry by hand, combine the flour, salt, baking powder and sugar in a bowl and stir to mix. Add the butter and shortening and, using a pastry blender or 2 knives, cut them into the dry ingredients until the mixture resembles coarse meal. Add the egg and the 1 T. water and, using a fork, stir together until the mixture forms a soft dough, adding a little more water if needed. Gather the dough together, then knead, shape and refrigerate as directed for the processor method.<\/p>\n
FOR FILLING: In a bowl, combine the cheese(s), sugar and splenda, flour, egg yolks, the 1 tsp. cinnamon and the orange or lemon zest, if using. Stir to mix thoroughly. Preheat an oven to 350 degrees F. Divide the dough into 12 equal balls. On a lightly floured work surface, roll out each ball into a round 4 inches in diameter. Carefully transfer each round to a tartlet tin 2 1\/2 inches in diameter, pressing the dough firmly but gently into the tin and fluting the edges. Place the pastry-lined tins on a large baking sheet. Alternatively, butter a large baking sheet. Form the 4-inch rounds into free-form tart shells, pinching the edges to make a fluted rim, and place on the prepared baking sheet. Carefully spoon the cheese filling into the tart shells, gently smoothing the tops with a rubber spatula. Bake until the tops are a pale golden brown, 20-25 minutes.<\/p>\n
Transfer to wire racks and let cool. Sprinkle with cinnamon, if using, and serve at room temperature.<\/p>\n
Yield: 12 tartlets
\nCalories: 289
\nFat: 12g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 C. sifted all-purpose flour 1\/4 tsp. salt 1 tsp. baking powder 2 T. sugar 3 T. unsalted butter, at room temperature 1\/4 C. vegetable shortening 1 egg, lightly beaten 1 T. water, or as needed For Filling: 1\/2 lb. low fat Ricotta Cheese 1\/2 lb. Light Cream Cheese 1\/2 C. Sugar 1\/2 C. Splenda 2 T. all-purpose flour 2 egg yolks 1 tsp. ground cinnamon, plus cinnamon for garnish, optional Grated orange or lemon zest, optional FOR PASTRY: In…<\/p>\n