Cannoli Tart Recipe: A Decadent Italian-Inspired Dessert with Creamy Ricotta Filling
Indulge in the flavors of Italy with this stunning Cannoli Tart. Featuring a crisp, buttery crust and a luscious ricotta filling studded with chocolate chips, this dessert is a showstopper for any occasion. Perfectly balanced in sweetness and texture, this tart is a delightful twist on the classic cannoli, offering all the flavor in an elegant, easy-to-serve format.
Prep Time:
30 minutes
Cook Time:
1 hour
Calories:
Approximately 280 kcal per slice
ingredients
For the Tart Shell:
1 ½ cups all-purpose flour
½ cup unsalted butter (cold and cubed)
¼ cup granulated sugar
1 large egg yolk
2-3 tbsp ice water
For the Cannoli Filling:
2 cups whole milk ricotta cheese
¾ cup powdered sugar
1 tsp vanilla extract
½ tsp ground cinnamon
½ cup mini chocolate chips
For Topping:
¼ cup mini chocolate chips
Powdered sugar (for dusting)
Directions——————
1. Prepare the Tart Shell:
In a food processor, combine the flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs.
Add the egg yolk and 2 tbsp of ice water. Pulse until the dough comes together. If needed, add an additional tbsp of water.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10-12 minutes until golden. Let it cool completely.
2. Make the Cannoli Filling:
In a large bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
Gently fold in the mini chocolate chips.
3. Assemble the Tart:
Spread the cannoli filling evenly into the cooled tart shell.
Sprinkle the remaining mini chocolate chips over the top of the filling.
4. Chill and Serve:
Refrigerate the tart for at least 2 hours to allow the filling to set.
Dust with powdered sugar before serving. Slice and enjoy!
Frequently Asked Questions
1. Can I use store-bought tart shells?
Yes, you can use store-bought tart shells to save time, but homemade shells provide a richer flavor and texture.
2. How long does the tart last?
The tart can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to prevent drying out.
3. Can I use mascarpone instead of ricotta?
Yes, mascarpone can be used for a richer, creamier filling. You may need to adjust the sweetness to taste.
4. Can I make the filling ahead of time?
Yes, the filling can be prepared up to 2 days in advance and stored in the refrigerator.
5. Can I add other mix-ins to the filling?
Absolutely! Chopped pistachios, candied orange peel, or dried cranberries make delicious additions.
Tools You'll Need
9-inch tart pan
Food processor
Rolling pin
Mixing bowls
Whisk
Spatula
Tips
Use cold butter for the tart shell to ensure a flaky crust.
Chill the dough thoroughly before rolling it out to prevent shrinking during baking.
For a smoother filling, strain the ricotta cheese through a fine-mesh sieve before mixing.
Serve with a drizzle of melted chocolate or a dollop of whipped cream for extra indulgence.
Allergy Information
Contains gluten (from all-purpose flour).
Contains dairy (butter, ricotta cheese, chocolate chips).
Contains eggs.
Conclusion
This Cannoli Tart is a celebration of Italian flavors, combining the creamy richness of ricotta with the satisfying crunch of a buttery crust. Whether you’re hosting a dinner party or simply treating yourself, this dessert is sure to impress. Give it a try, and don’t forget to share your results with friends and family. Buon appetito!
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