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Cassatelle Alla Siciliana - Sicilian Cream Tartlets

Published February 11, 2008        by Nicole


  • 1 lb. flour
  • 1 egg
  • 4 tbs. tepid water
  • 2 tbs. sugar
  • 2 tbs. claret
  • 3 tbs. shortening
  • 1 tsp. vanilla
  • 2 tsp. baking powder
  • Pinch of salt

Dissolve sugar in tepid water. Mix all other ingredients except claret. Add water slowly. Knead well. While dough is stiff, gradually add wine. Continue kneading until dough can be rolled out easily. Place in bowl. Set aside in cool place for 30 minutes. In the meantime, prepare this cream filling:

  • 1 lb. ricotta
  • 1 square bitter chocolate, chopped
  • 1 tbs. chopped citron
  • 1 tsp. almond flavor
  • 4 tbs. sugar
  • 2 tbs. grated orange rind
  • 1 tsp. grated lemon rind
  • 1 pt. peanut oil

Blend all ingredients, except peanut oil, thoroughly until custard like consistency is obtained. If too dry, add a little milk and continue blending. Place in bowl. Set in refrigerator until used. Cut dough into 3 sections. Roll out on lightly floured board until very thin. Cut dough into disks about 3 inches in diameter. Fry in very deep hot oil 1 minute or until golden brown on both sides. Drain on brown paper. Set aside to cool.

When disks are cold, put one in palm of hand and spread with a tablespoon of cream filling; top with another disk. This forms the tartlet. Repeat until all are used. Sprinkle with powdered sugar. Makes about 2 dozen. These are great in holiday gift baskets.