Cannoli Tart

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I was browsing through an article of the “50 greatest desserts of all time” and came across a recipe for a cannoli tart. I love cannoli…though they are a great pain in the keister to make sometimes. The recipe seemed simple enough and though I was lacking a tart pan (I just used a regular pie pan, so pardon my very unpretty crust) I decided to have a go at it.

I was excited because I had just purchased a new food processor (I had one of those mini ones for years…and it just got to the point where I had to admit that owning a large one would be ever-so-helpful as my home baking skills increased) and I couldn’t wait to try it. I think I was a little over-zealous in my pulsing technique because my dough didn’t come together as nicely as it did for this blogger (jealous!) but it worked nonetheless.

The best part – it tastes JUST LIKE a cannoli! It was a hit in my office and is a really nice, light dessert that doesn’t feel too decadent after a big meal.

My only amendment to the recipe came from the use of the Amaretto. In hindsight, I would have subbed some almond extract (not too much, perhaps 1/4 tsp) for some of the Amaretto to really boost that almond flavor. I’m including this amendment in the recipe below. Enjoy!

INGREDIENTS

FOR THE CRUST:

  • 2 cups Sifted Flour
  • ½ cups Plus 1 Tablespoon Sugar
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ⅓ cups Cold Butter
  • 1 whole Egg
  • 1 Tablespoon Milk

FOR THE FILLING:

  • 2-¼ cups Ricotta
  • 1 whole Egg
  • 2 teaspoons Sugar
  • 1 3/4 teaspoons Amaretto
  • 1/4 teaspoon Almond extract
  • ½ cups Chocolate Chips Or Chunks

PREP INSTRUCTIONS

Preheat oven to 350ºF

For the crust:
In a food processor, 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.

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.

For the filling:
In a food processor or mixer, blend ricotta, egg, sugar, and amaretto until just combined. Stir in chocolate chips. Pour into crust.

Bake at 350ºF for around 25-35 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.

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