Directions
Pre-heat oven to 350°. Pre-bake shells for 7–8 minutes then set aside to cool. Mix yolks, honey, lemon rind and vanilla in a bowl. Slowly work cocoa into the mixture. Add Saputo ricotta and mix well. Pour mixture into shells and add 2 chocolate chips per tartlette. Bake for 20 minutes then chill and serve with a small dollop of whipping cream or mascarpone.
Makes 15
