Two weeks ago I made a lemon tart and this time I was determined to do something with the extra dough. Since there wasn't enough for a regular sized tart I thought about doing mini tarts. The fact that I don't have mini tart pans kind of spoiled that idea for me. So I decided on doing a sort of Italian pop-over. I had something similar from Termini's a few months back and I thought I could easily replicate it.
On Saturday I bought some whole milk ricotta and left it to strain overnight. I also began defrosting my sweet tart dough. Sunday morning I whipped the ricotta with some sugar, vanilla, grated lemon rind and mini chocolate chips.
I rolled out the dough to very uneven 4x6 rectangles and placed about a tablespoon of the cheese mixture in the middle of each one. I folded them in half and sealed them with a fork. they baked for about 15 minutes at 425. After they were cooled I sprinkled with some powdered sugar.
I'll admit they didn't taste nearly as good as what I had from Terminis but they were still delicious and a great way to use up that extra tart dough.
I'm submitting this to Marie over at Proud Italian Cook for her Festa Italiana event.