Blueberry Ricotta Tartlettes

Ingredients:

• into small pieces
• 2 cups coarsely chopped blueberries (I pulsed mine 2 to 3 times in the food processor)
• 1 teaspoon cinnamon
• 80 grams confectioners’ sugar
• 1 egg yolk
• 200 grams ricotta
• 1/2 teaspoon salt

Course: fingerfood,antipasti,starter,dessert,snack,appetizer,antipasto,hor d’oeuvre

Cuisine: Mediterranean,Italian,European

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