Cannoli Tart Recipe

Name: Cannoli Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pastry; 110 grams unsalted butter, melted and cooled; 1 pinch of fine sea salt; 200 grams plain flour; 40 grams icing sugar, sifted; For the filling; 2 cups ricotta; 1 organic egg; 1 teaspoon cinnamon; 1 teaspoon orange zest; 2 teaspoons brown sugar; 2 teaspoons almond extract; 60 grams 70% dark chocolate chips; 1 tablespoon good quality cocoa powder

Servings: persons

For the pastry
110 grams unsalted butter, melted and cooled
1 pinch of fine sea salt
200 grams plain flour
40 grams icing sugar, sifted
For the filling
2 cups ricotta
1 organic egg
1 teaspoon cinnamon
1 teaspoon orange zest
2 teaspoons brown sugar
2 teaspoons almond extract
60 grams 70% dark chocolate chips
1 tablespoon good quality cocoa powder

1
["Preheat oven to 170C fan bake, and put a baking tray on the bottom shelf to heat up. Grease a 20cm pie or tart tin with a removable base.", "First, make the pastry. In a food processor, combine all ingredients. It should just come together as a crumbly dough, so do not over mix. Press pastry into the greased pie/tart tin - you want a thin layer along the bottom and up the sides. You may have a little pastry left over, which you can wrap up and refrigerate.", "Next, make the filling. In the food processor, blend all of the ingredients (except the chocolate chips) until just combined. Stir in the chocolate chips by hand.
2
Spoon ricotta filling into pastry and spread out evenly.", "Carefully place tart on hot baking tray and cook for around 25-35 minutes, or until crust is golden and the filling has puffed.", "Allow tart to cool fully before removing it from the tart tin and placing on a cooling rack.
3
Once tart is completely cool, dust with cocoa power using a fine mesh sieve.", "Serve cold or at room temperature.
4
Store in an airtight container in the fridge for up to 3 days."]

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the pastry, 110 grams unsalted butter, melted and cooled, 1 pinch of fine sea salt, 200 grams plain flour, and more.

Yes, Cannoli Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cannoli Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions