This Cannoli Tart has the perfect mix of cinnamon chocolaty creamy goodness. With its cinnamon crust and creamy ricotta and chocolate filling its perfect!
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.
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!
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.
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.
Make sure to add it to your holiday spread. I assure you, you won’t be disappointed! Enjoy friends!
Everything you love from a traditional Cannoli, in tart form!
- 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
- 2 1/4 cups ricotta
- 1 egg
- 2 tsp sugar
- 1/2 cup chocolate , either chips or finely chopped
- 2 tsp Armaretto optional
- Add flour, sugar, salt and cinnamon and pulse a few times.
- Add butter, and pulse until butter and flour have formed pea sized crumbles.
- Add egg and milk and pulse until a large ball is formed.
- In a bowl combine flour, sugar and cinnamon. whisk a fee times to mix up.
- Cut in butter until the mixture forms pea sized crumbles.
- With your hands, mix in egg and milk and knead into a ball.
- Place the dough ball in between 2 pieces of parchment paper.
- Roll dough out large enough to fit a deep dish pie pan or deep dish tart pan.
- Grease pan with butter or nonstick cooking spray.
- Gently place the dough into pan.
- Refrigerate while you make your filling and your oven is preheating.
- In a food processor or mixer, blend ricotta, egg, sugar, and armaretto until just combined.
- Stir in chocolate chips.
- Pour into crust.
Bake at 350 degrees for around 25-30 minutes, or until your crust has slightly browned and the filling has puffed a bit.
- Serve cold or at room temp sprinkled with powdered sugar or drizzled with chocolate.
That looks so good! Your photographs are really gorgeous!
Thank You!!
So impressive! I’m putting this on my to bake list. Happy Thanksgiving 🙂
Awesome…let me know how it turns out!!!!
Yum I’m with you regarding different pie choices. Looks great
Yumm! Found it at tasty kitchen!
Awesome! Thanks for stopping by!
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!
I am sorry Kristen, not really sure why you had to add so much liquid. How did it turn out?
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!
Thank you! I used a 9 in tart pan. Let me know how it comes out!
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?
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.
It’s in the oven right now!
YUM! Hope you like it!
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?
It should freeze fine. Glad you liked it!
This looks yum! I have a regular 9 or 9 1/2 inch tart pan. It’s not deep-dish. Will that work?
Sorry, also meant to ask can i make this the day before serving? Or is it best served the day it’s made. Thanks!
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.