Quick and easy, only 20 minutes from start to finish! This cannoli tart packs all the flavors of your favorite cannoli in a simple tart!
Cannoli are an Italian favorite! These delicious pastries originated from the island of Sicily. Cannoli consist of tube-shaped fried dough and filled with sweet cream, ricotta filling. The tubes can also be dipped in chocolate, my personal favorite, and then filled. Cannoli is my go-to dessert whenever I am in the North End in Boston! Easy to eat on the go and too good to pass up!
Although contrary to the original, I like to use mascarpone and cream cheese in my filling. I know, I know, I’m Italian and do love the traditional ricotta filling! However, sometimes the filling gets watery and makes the cannoli (tube) soggy. Thus, the reason why it is recommended to fill the tubes right before eating them. But with the mascarpone and cream cheese filling, I find that it never gets watery so my treats don’t get soggy! Plus this filling is super easy to whip up and is absolutely delicious!
Cannoli Tart-Crust Ingredients
Graham cracker crumbs, sugar and butter (melted).
Preheat the oven to 350 degrees. In a mixing bowl, combine the graham cracker crumbs, sugar and melted butter and mix.
Press crumb mixture into the tart pan and back for 8-10 minutes. Edges will turn a light brown.
Topping
In a mixing bowl, beat the cream cheese, mascarpone, vanilla extract, cinnamon, powdered sugar and 1/2 the heavy whipping cream. Beat well.
Add the remaining heavy whipping cream and beat until creamy and smooth.
Take the topping and spread evenly over the baked tart.
Sprinkle mini-chocolate chips over the top. Refrigerate for at least 3 hours to set the filling.
It’s fine to leave in the tart pan to cut, be careful not to scratch your pan! Or remove from pan and cut.
Optional: sprinkle with powdered sugar before serving. Enjoy!
Love tarts? Try my Summer Fruit Tart or Fresh Cherry Tart Love cannoli? Try my Cannoli Cupcakes.
Cannoli Tart
Equipment
- Tart Pan-(this recipe used an 11 inch tart pan)
- Mixing Bowl
- Stove top pan
Ingredients
Cannoli Tart Crust
- 2 cups graham cracker crumbs
- 3 tbsp sugar
- 1/2 cup butter melted
Cannoli Tart Filling
- 8 oz mascarpone cheese softened
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a stove top pan, melt the butter.
- In a mixing bowl, add graham cracker crumbs, sugar and melted butter and mix.
- Press crumb mixture into a tart pan.
- Bake at 350 degrees for 8-10 minutes, edges will turn a light brown.
- In a mixing bowl, beat mascarpone, cream cheese, powdered sugar, vanilla, cinnamon and 1/2 the heavy whipping cream and beat well.
- Add the remainder of the heavy whipping cream and beat until creamy and smooth.
- Take the topping and spread evenly over the baked tart.
- Sprinkle mini-chocolate chips over the top. Refrigerate for at least 3 hours to set the filling.
- It's fine to leave in the tart pan to cut, be careful not to scratch your pan! Or remove from pan and cut.
- Optional-sprinkle with powdered sugar before serving. Enjoy!
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