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