Cannoli Tart



Well, hello there. It’s been a hot minute since my last post and I do hope that you have not completely forgotten me. Now it is time to play a bit of catch up.


This pie is cannoli inspired. I appreciate a well made cannoli. I love the cream inside the crispy shell with bits of chocolate sprinkled around. Now, I haven’t had a decent cannoli for quite some time so when I came across this recipe I knew that I had to give it a shot. I, once again, tested it out on my coworkers at a potluck. From what I recall, I didn’t have any leftovers.


The crust for this tart is a Pistachio crust. Pistachios have to be my absolute favorite. I think I learned to love them from my Father. He always had a container of pistachios around him and you could find random shells around wherever he had been sitting.

This is quite a simple recipe but its absolutely delicious.


For the crust:

4 Tbsp Unsalted Softened Butter
1/2 C Sugar
1 Large Egg
1 tsp Vanilla Extract
3/4 C All-Purpose Flour
1/4 tsp Salt
3/4 C Finely ground toasted Pistachios

Grease your tart pan.

In your stand mixer with the paddle attachment, cream the butter and the sugar on low speed until it is well combined, about 4 to 5 mins. Scrape down the sides of the bowls and raise the speed to medium for another 5 mins until the mixture is light in color and well combined.

Combine the egg and vanilla in a small bowl. Lower the speed to low and gradually add the egg mixture in. Scrape the sides as necessary until the mixture is we blended and smooth, 2 to 3 mins.

Turn off the mixer, add the flour and salt. Plus the mixer until the flour is moist. Add the ground pistachios and mix on low speed for 1 min max. Press the dough into the prepared tart pan, freeze for one hour until firm.

For the filling:

2 Large Eggs
1 tsp Vanilla Extract
1/2 C Cream Cheese at room temp
1/3 C Sugar
2 C Ricotta
1/2 tsp Salt
Bittersweet Chocolate Curls

Preheat your oven to 350 F.

On a lined baking sheet, place the chilled crust. Line in with parchment paper and fill with pie weights. Partially blind bake the the crust for about 15 to 20 mins, until the crust is a place golden color. Remove the parchment and weights and back for an additional 10 mins.

Make your filling while the crust bakes. Whisk the eggs and vanilla until smooth.

Combine the cream cheese, sugar, ricotta and salt in the bowl of a stand mixer with the paddle attachment. On medium speed, beat until smooth. Take the speed down to low and add the egg mixture in two different stages. Scrape the bowl as necessary and mix until the mixture is smooth. Pour into the warm tart crust. Smooth the filling out. Bake for 15 to 20 mins, until the center is slightly wobbly.

Remove the tart from the oven and let it cool for at least 2 hours. Once the tart is cooled and chill in the refrigerator for at least 4 hours. Top with chocolate curls before serving.



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