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The Seaside Baker

Delicious Recipes!

November 16, 2012

Cannoli Tart- Crostata di ricotta e cioccolato

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This Cannoli Tart has the perfect mix of cinnamon chocolaty creamy goodness. With its cinnamon crust and creamy ricotta and chocolate filling its perfect!

A buttery cinnamon crust with a creamy ricotta filling studded with chocolate chips making this Cannoli Tart the perfect holiday/ Thanksgiving pie!

Holiday pie spreads are awesome. I mean how cool is it after you have eaten your weight in turkey, to head over to the dessert table and find a pie in every flavor?!?!? Dessert tables rock….nuff said.

A buttery cinnamon crust with a creamy ricotta filling studded with chocolate chips making this Cannoli Tart the perfect holiday/ Thanksgiving pie!

I love making a dessert plate with multiple flavors…slice of pumpkin, apple, something fruity….and now cheesy! But a good cheesy kind of way!

A buttery cinnamon crust with a creamy ricotta filling studded with chocolate chips making this Cannoli Tart the perfect holiday/ Thanksgiving pie!

If you want to knock your guests’ socks off, make sure you include this in your holiday spread.

A buttery cinnamon crust with a creamy ricotta filling studded with chocolate chips making this Cannoli Tart the perfect holiday/ Thanksgiving pie!

This Cannoli Tart is like a delicious cannoli without the mess (you know when you take a bite and all the filling comes out the other side?). Seriously delicious!!! The crust alone is so good that it can be eaten on its own!

A buttery cinnamon crust with a creamy ricotta filling studded with chocolate chips making this Cannoli Tart the perfect holiday/ Thanksgiving pie!

This tart is pretty simple to put together too. The homemade cinnamon crust is perfectly matched with a creamy ricotta filling that is studded with chocolate chips. Serve with a bit of a chocolate drizzle for a beautiful presentation.

A buttery cinnamon crust with a creamy ricotta filling studded with chocolate chips making this Cannoli Tart the perfect holiday/ Thanksgiving pie! A buttery cinnamon crust with a creamy ricotta filling studded with chocolate chips making this Cannoli Tart the perfect holiday/ Thanksgiving pie!

After redoing these pictures and having to remake this tart, I fell in love with this Cannoli Tart once again. It is really different and perfect for the holidays.

A buttery cinnamon crust with a creamy ricotta filling studded with chocolate chips making this Cannoli Tart the perfect holiday/ Thanksgiving pie!

Make sure to add it to your holiday spread. I assure you, you won’t be disappointed! Enjoy friends!

A buttery cinnamon crust with a creamy ricotta filling studded with chocolate chips making this Cannoli Tart the perfect holiday/ Thanksgiving pie! #pie #italiandessert #recipes #thanksgivingrecipes #chocolate #ricotta #cannoli
A buttery cinnamon crust with a creamy ricotta filling studded with chocolate chips making this Cannoli Tart the perfect holiday/ Thanksgiving pie!
Print
Cannoli Tart- Crostata di ricotta e cioccolato
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Everything you love from a traditional Cannoli, in tart form!

Servings: 8
Author: Jackie
Ingredients
Cannoli Tart
Crust
  • 2 cups sifted flour
  • 1 tsp cinnamon
  • 1/2 cup plus 1 tbsp sugar
  • 1/2 tsp salt
  • 1/3 cup cold butter
  • 1 egg
  • 1 tbsp milk
Ricotta Filling
  • 2 1/4 cups ricotta
  • 1 egg
  • 2 tsp sugar
  • 1/2 cup chocolate , either chips or finely chopped
  • 2 tsp Armaretto optional
Instructions
Crust
Food Processor
  1. Add flour, sugar, salt and cinnamon and pulse a few times.
  2. Add butter, and pulse until butter and flour have formed pea sized crumbles.
  3. Add egg and milk and pulse until a large ball is formed.
Bowl Method
  1. In a bowl combine flour, sugar and cinnamon. whisk a fee times to mix up.
  2. Cut in butter until the mixture forms pea sized crumbles.
  3. With your hands, mix in egg and milk and knead into a ball.
  4. Place the dough ball in between 2 pieces of parchment paper.
  5. Roll dough out large enough to fit a deep dish pie pan or deep dish tart pan.
  6. Grease pan with butter or nonstick cooking spray.
  7. Gently place the dough into pan.
  8. Refrigerate while you make your filling and your oven is preheating.
Ricotta Filling
  1. In a food processor or mixer, blend ricotta, egg, sugar, and armaretto until just combined.
  2. Stir in chocolate chips.
  3. Pour into crust.
  4. Bake at 350 degrees for around 25-30 minutes, or until your crust has slightly browned and the filling has puffed a bit.

  5. Serve cold or at room temp sprinkled with powdered sugar or drizzled with chocolate.

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Filed Under: Food, Holiday Baking Tagged With: cannoli tart, chocolate, italian dessert, ricotta

Reader Interactions

Comments

  1. abbeybricker says

    November 16, 2012 at 7:16 pm

    That looks so good! Your photographs are really gorgeous!

    Reply
    • The Seaside Baker says

      November 16, 2012 at 7:23 pm

      Thank You!!

      Reply
  2. Karista says

    November 17, 2012 at 1:24 am

    So impressive! I’m putting this on my to bake list. Happy Thanksgiving 🙂

    Reply
    • The Seaside Baker says

      November 17, 2012 at 3:53 am

      Awesome…let me know how it turns out!!!!

      Reply
  3. pattyabr says

    November 17, 2012 at 1:38 pm

    Yum I’m with you regarding different pie choices. Looks great

    Reply
  4. Shiloh Barkley says

    January 7, 2013 at 5:29 am

    Yumm! Found it at tasty kitchen!

    Reply
    • The Seaside Baker says

      January 7, 2013 at 6:09 am

      Awesome! Thanks for stopping by!

      Reply
  5. Kristen says

    March 18, 2013 at 12:51 pm

    Just put this in the oven… I think it will taste delicious but I had trouble with the crust – it didn’t come together with just 1 TB of milk… so I kept adding milk and it ended up at like 4 TB! However I think I prob should have stopped at 3 b/c then the crust was a bit sticky. It never formed into a ball in my food processor though? Any thoughts as to why? Thanks!

    Reply
    • The Seaside Baker says

      March 19, 2013 at 10:22 am

      I am sorry Kristen, not really sure why you had to add so much liquid. How did it turn out?

      Reply
  6. Jen says

    December 16, 2013 at 12:11 pm

    This looks delicious! I’m planning to make it for a party this weekend. What size is your tart pan? I’m not sure what size to use. Thanks!

    Reply
    • theseasidebaker says

      December 16, 2013 at 6:01 pm

      Thank you! I used a 9 in tart pan. Let me know how it comes out!

      Reply
  7. Karen says

    February 26, 2014 at 4:55 pm

    I’ve made this recipe and it is delicious – I wonder if anyone has tried “mini-sizing” into cupcake tins and if it worked out as well and what the baking time ended up being?

    Reply
    • theseasidebaker says

      March 6, 2014 at 6:26 am

      I have never made them mini, but if I did I would bake them for 14 minutes then check to see if they are done. Hopefully this helps.

      Reply
  8. Shiloh Barkley says

    March 3, 2014 at 1:10 pm

    It’s in the oven right now!

    Reply
    • theseasidebaker says

      March 6, 2014 at 6:20 am

      YUM! Hope you like it!

      Reply
  9. Emily Thrasher says

    March 3, 2014 at 1:21 pm

    I made this cannoli tart this morning!! I finally was able to have a slice and it is fabulous. Do you have any idea about whether or not it can be frozen?

    Reply
    • theseasidebaker says

      March 6, 2014 at 6:19 am

      It should freeze fine. Glad you liked it!

      Reply
  10. NRS says

    September 3, 2014 at 11:48 am

    This looks yum! I have a regular 9 or 9 1/2 inch tart pan. It’s not deep-dish. Will that work?

    Reply
  11. NRS says

    September 3, 2014 at 11:52 am

    Sorry, also meant to ask can i make this the day before serving? Or is it best served the day it’s made. Thanks!

    Reply
  12. Julie says

    January 8, 2015 at 8:39 pm

    I just took this out of the oven. I wonder if a deep dish pan is necessary for this. I was left with a disproportionally high crust; the filling left me with a very shallow tart. I tried this with homemade ricotta. I look forward to tasting this tomorrow after it has chilled.

    Reply

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