Cannoli Tart

5

by: Paula B.






It's similar to a cannoli but in tart form so you get more of the yummy filling.




ingredients

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serves: 8-10

For the crust:

2 cups • Sifted Flour

1/2 cups • Plus 1 Tbsp Sugar

1/2 tsp • Salt

1 tsp • Cinnamon

cups • ⅓ Cold Butter

1 whole • Egg

1 tbsp • Milk

For the filling:

2 cups • 1/4 Ricotta

1 whole • Egg

2 tsp • Sugar

2 tsp • Amaretto

1/2 cup • Mini Chocolate Chips

Nutrition Facts
Cannoli Tart

Servings Per Recipe: 8

Amount per Serving

Calories: 402

  • Total Fat: 17.2 g
  •     Saturated Fat: 10.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 98.7 mg
  • Sodium: 308.9 mg
  • Total Carbs: 51.2 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 16.5 g
  • Protein: 11.6 g
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preparation

1.  For the crust:

2.  A. If using 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.

3.  B. If mixing by hand, in a bowl combine flour, sugar, salt and cinnamon. Whisk a few times to mix up. Cut in butter until the mixture forms pea-sized crumbles. With your hands, mix in egg and milk and knead into a ball.

4.  C. 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.

5.  D. Refrigerate while you make your filling and the oven is preheating.

6.  For the filling:

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

8.  B. Bake at 350ºF for around 25-35 minutes, or until the crust has slightly browned and the filling has puffed a bit. Serve cold or at room temperature sprinkled with powdered sugar or drizzled with chocolate.

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comments

Kathy M

5

thats a great recipe