Preheat your oven to 400°F (204°C). Roll out the premade pie crust and cut into 2½-inch rounds, then press into a mini muffin tin.

Bake for 10-12 minutes until golden brown, then let cool for 5 minutes in the pan before transferring to a wire rack.

In a medium bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Blend until smooth and mix in mini chocolate chips.

Once the shells are cool, fill a piping bag with the filling and pipe into each shell, mounding slightly above the edges.