Chocolate Cinnamon Cannoli Tart


Chocolate Cannoli Tart



2 1/2 cups ricotta (instructions on EASY homemade ricotta HERE.  It will net you just under 2 cups - so I added 1/2 cup of store-bought. If you are making ricotta you need: 9 cups whole milk, 1 cup buttermilk, salt & white vinegar.)

1 egg

1 TBS sugar

1 tsp vanilla

1/2 cup chocolate chips - more for melting if you want to garnish with a chocolate drizzle

powdered sugar as a topping - or cocoa - or shave a candy bar (dark or white chocolate) over the tart as garnish - or drizzle melted chocolate chips


2 cups flour

1/2 cup sugar

1/2 tsp salt

1 heaping tsp cinnamon

6 TBS cold butter - cubed

1 egg

1-3 TBS milk - or more


Make the ricotta - directions HERE.  Or use store-bought.

Make the crust in a food processor.  Blend the flour, sugar, salt & cinnamon.  Add the butter in pieces & pulse to incorporate.  Add the egg & the milk (one TBS at a time) & pulse until a ball forms that travels around the bowl.  You might need less than 3 TBS of milk - maybe more.  

Roll the ball of dough round & press into a circle.  Place it between two pieces of parchment paper & roll it out until it is big enough for your tart pan.  I made mine kinda too big but I like a rustic look.  Grease your tart pan (or spring form pan) & press your crust into the pan.  Chill for at least 30 minutes.

For the filling - use your food processor to blend the ricotta, sugar, egg & vanilla.  Do not over process this.  Add the chocolate chips & pulse to mix them in.  

Pour this into your chilled crust.  Know that the filling will rise up a bit to do not over-fill your crust.  Bake at 350 for 25-35 minutes.  Mine was done in 30.  

Let the tart cool completely.  Then - sprinkle powdered sugar or cocoa over the tart or melt some extra chocolate chips & drizzle them over it or shave a dark or white chocolate bar over the tart.