Easy Cannoli Tart Recipe

I created a Cannoli Tart inspired by Italian Desserts that hides a surprising crunchy element in the creamy filling.

I love taking everything I like about a Cannoli and folding it into a tart you can slice. This Easy Cannoli Tart begins with a prebaked tart shell and a lush ricotta filling that somehow tastes like Italian Desserts without being fussy.

It looks proper on a dessert table but you can honestly slap it together on a weeknight. I won’t pretend it’s perfect every time, I mess up and it still wows people.

There’s a little mischief in that contrast, and the first bite makes folks start asking questions. Try it when you want something impressive but low effort.

Ingredients

• Ricotta: creamy, kinda mild, high in protein and calcium, gives the tart tang.
• Mascarpone or cream cheese: rich, adds silkiness, more fat and mellow flavor, so good.
• Powdered sugar: dissolves instantly, boosts sweetness, simple carbs with no fiber, watch it.
• Lemon zest: citrus oils that lift flavor and add a bright tang.
• Heavy cream: whipped for airiness, adds fat and creamy mouthfeel.
• Chocolate chips: melty pockets of bittersweet contrast, add sugar and fat.
• Pistachios or almonds: crunchy, add healthy fats protein and color.
• Prebaked tart shell or graham crust: buttery base that provides carbs and crunch.

Ingredient Quantities

• 1 (9 in) prebaked tart shell (store bought or homemade)
• 1 1/4 cups graham cracker crumbs if making cookie crust
• 4 tablespoons unsalted butter, melted for crust
• 2 cups whole milk ricotta, drained
• 1/2 cup mascarpone cheese or 4 ounces cream cheese, softened
• 3/4 cup powdered sugar plus more for dusting
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt or a pinch
• 1/2 cup heavy cream, cold
• 1/3 cup mini semisweet chocolate chips plus 2 tablespoons for topping
• 2 tablespoons chopped pistachios or sliced toasted almonds for garnish

How to Make this

1. If you want a cookie crust, preheat the oven to 350 F, mix 1 1/4 cups graham cracker crumbs with 4 tablespoons melted butter, press into a 9 inch tart pan, bake about 8 to 10 minutes until set, then cool. If you have a prebaked tart shell just set it out at room temperature.

2. Drain the ricotta well so the filling isn’t watery. Put 2 cups whole milk ricotta in a fine mesh sieve lined with cheesecloth or a couple coffee filters over a bowl and let it sit 30 to 60 minutes, or press lightly with a spoon to speed it up.

3. In a bowl with an electric mixer beat the drained ricotta with 1/2 cup mascarpone or 4 ounces softened cream cheese, 3/4 cup powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon finely grated lemon zest, 1/4 teaspoon ground cinnamon and a pinch 1/8 teaspoon kosher salt until smooth and creamy. If you used cream cheese make sure it was really soft so no lumps.

4. Chill the heavy cream so it is very cold then whip 1/2 cup heavy cream to soft peaks. Don’t overwhip it or it will get grainy.

5. Fold about one third of the whipped cream into the ricotta mix to loosen it, then gently fold in the rest until uniform and light. Folding keeps the filling airy so it slices nice.

6. Stir in 1/3 cup mini semisweet chocolate chips by hand so they are evenly distributed but you dont melt them.

7. Spoon the filling into the cooled tart shell and smooth the top with an offset spatula or the back of a spoon. Press it down just a little so it fills the edges.

8. Sprinkle the top with the extra 2 tablespoons mini chocolate chips and 2 tablespoons chopped pistachios or sliced toasted almonds. Cover and chill the tart at least 1 hour to set, but overnight is even better for cleaner slices.

9. Right before serving dust with a little extra powdered sugar and a tiny extra pinch of lemon zest if you like. Tip: keep the tart refrigerated and slice with a warm knife for prettier pieces.

Equipment Needed

1. 9-inch tart pan or a prebaked tart shell
2. Oven (for baking the cookie crust if using one)
3. Mixing bowls — a large one for the filling and a medium bowl to catch the drained ricotta
4. Fine-mesh sieve plus cheesecloth or a couple of coffee filters for draining ricotta
5. Electric mixer (hand or stand) to beat the ricotta and to whip the cream
6. Rubber spatula for folding and an offset spatula or the back of a spoon to smooth the top
7. Measuring cups and spoons, plus a microplane or fine grater for the lemon zest
8. Baking sheet (to set the tart on while baking or cooling)
9. Small sifter or fine-mesh for dusting powdered sugar and a warm knife for cleaner slices when serving

Dont forget a spoon to press the ricotta if you want to speed up draining.

FAQ

Easy Cannoli Tart Recipe Substitutions and Variations

• Ricotta: swap with whole-milk cottage cheese pulsed in a food processor until silky, or use thick Greek yogurt that’s been strained; it’ll be a bit tangier but still tasty.
• Mascarpone or cream cheese: use equal parts crème fraîche or full-fat sour cream, or stir 1/4 cup extra ricotta plus 1 tablespoon heavy cream to get similar richness.
• Heavy cream: for dairy-free use the chilled thick top from a can of full-fat coconut milk (it whips); half-and-half won’t hold peaks so avoid it if you need stiff whipped cream.
• Graham cracker crumbs: replace with crushed digestive biscuits, shortbread cookies, or vanilla wafers in the same amount; if you use Oreos skip adding extra sugar in the filling.

Pro Tips

1. Drain and smooth the ricotta extra well. Let it sit in a cheesecloth or coffee filter at least 30 minutes, then push it through a fine mesh sieve or run it briefly in a food processor for a silky texture. If the mix still feels grainy, another quick pass will fix it and you wont need to mask it with more sugar.

2. Get your cheeses and cream at the right temperature. Let mascarpone or cream cheese come to room temp so it creams up without lumps, and chill the bowl and beaters before whipping the cream so you hit soft peaks fast. If the cream starts to tighten, stop right away, you can always whip a tiny bit more later.

3. Fold like you mean it. Add a third of the whipped cream first to loosen the ricotta base, then gently fold in the rest with a wide spatula using a cut and lift motion so you keep air. Too rough and the filling will be dense; too timid and it wont incorporate evenly.

4. For cleaner slices and prettier presentation chill longer and use a warm clean knife. Wipe the blade between cuts or run it under hot water and dry, or use unflavored floss for perfectly neat slices. Also lightly toasting the nuts and keeping a few chips frozen to sprinkle on top gives better texture and prevents them from sinking.

Easy Cannoli Tart Recipe

Recipe by Tina Braven

0.0 from 0 votes

I created a Cannoli Tart inspired by Italian Desserts that hides a surprising crunchy element in the creamy filling.

Pin

Servings

8

servings

Calories

411

kcal

Equipment: 1. 9-inch tart pan or a prebaked tart shell
2. Oven (for baking the cookie crust if using one)
3. Mixing bowls — a large one for the filling and a medium bowl to catch the drained ricotta
4. Fine-mesh sieve plus cheesecloth or a couple of coffee filters for draining ricotta
5. Electric mixer (hand or stand) to beat the ricotta and to whip the cream
6. Rubber spatula for folding and an offset spatula or the back of a spoon to smooth the top
7. Measuring cups and spoons, plus a microplane or fine grater for the lemon zest
8. Baking sheet (to set the tart on while baking or cooling)
9. Small sifter or fine-mesh for dusting powdered sugar and a warm knife for cleaner slices when serving

Dont forget a spoon to press the ricotta if you want to speed up draining.

Ingredients

• 1 (9 in) prebaked tart shell (store bought or homemade)

• 1 1/4 cups graham cracker crumbs if making cookie crust

• 4 tablespoons unsalted butter, melted for crust

• 2 cups whole milk ricotta, drained

• 1/2 cup mascarpone cheese or 4 ounces cream cheese, softened

• 3/4 cup powdered sugar plus more for dusting

• 1 teaspoon vanilla extract

• 1 teaspoon finely grated lemon zest

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon kosher salt or a pinch

• 1/2 cup heavy cream, cold

• 1/3 cup mini semisweet chocolate chips plus 2 tablespoons for topping

• 2 tablespoons chopped pistachios or sliced toasted almonds for garnish

Directions

• If you want a cookie crust, preheat the oven to 350 F, mix 1 1/4 cups graham cracker crumbs with 4 tablespoons melted butter, press into a 9 inch tart pan, bake about 8 to 10 minutes until set, then cool. If you have a prebaked tart shell just set it out at room temperature.
• Drain the ricotta well so the filling isn't watery. Put 2 cups whole milk ricotta in a fine mesh sieve lined with cheesecloth or a couple coffee filters over a bowl and let it sit 30 to 60 minutes, or press lightly with a spoon to speed it up.
• In a bowl with an electric mixer beat the drained ricotta with 1/2 cup mascarpone or 4 ounces softened cream cheese, 3/4 cup powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon finely grated lemon zest, 1/4 teaspoon ground cinnamon and a pinch 1/8 teaspoon kosher salt until smooth and creamy. If you used cream cheese make sure it was really soft so no lumps.
• Chill the heavy cream so it is very cold then whip 1/2 cup heavy cream to soft peaks. Don't overwhip it or it will get grainy.
• Fold about one third of the whipped cream into the ricotta mix to loosen it, then gently fold in the rest until uniform and light. Folding keeps the filling airy so it slices nice.
• Stir in 1/3 cup mini semisweet chocolate chips by hand so they are evenly distributed but you dont melt them.
• Spoon the filling into the cooled tart shell and smooth the top with an offset spatula or the back of a spoon. Press it down just a little so it fills the edges.
• Sprinkle the top with the extra 2 tablespoons mini chocolate chips and 2 tablespoons chopped pistachios or sliced toasted almonds. Cover and chill the tart at least 1 hour to set, but overnight is even better for cleaner slices.
• Right before serving dust with a little extra powdered sugar and a tiny extra pinch of lemon zest if you like. Tip: keep the tart refrigerated and slice with a warm knife for prettier pieces.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 136g
• Total number of serves: 8
• Calories: 411kcal
• Fat: 31.1g
• Saturated Fat: 17.3g
• Trans Fat: 0.5g
• Polyunsaturated: 4g
• Monounsaturated: 8g
• Cholesterol: 99mg
• Sodium: 150mg
• Potassium: 100mg
• Carbohydrates: 23g
• Fiber: 0.8g
• Sugar: 15.9g
• Protein: 4.8g
• Vitamin A: 250IU
• Vitamin C: 0.1mg
• Calcium: 105mg
• Iron: 0.3mg