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.