Cannoli Tart- Crostata di ricotta e cioccolato

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.

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

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Cannoli Tart- Crostata di ricotta e cioccolato

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

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 25-35 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.