Cannoli Tart Recipe

Introduction

This Cannoli Tart is a delightful twist on the classic Italian dessert, combining a crisp graham cracker crust with a rich, creamy mascarpone filling. Topped with mini chocolate chips, it’s an elegant yet approachable treat perfect for any occasion.

Ingredients

• 1 1/4 cups (168g) graham cracker crumbs
• 3 tbsp (39g) sugar
• 5 tbsp (70g) unsalted butter, melted
• 12 oz mascarpone cheese
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 3/4 cup (86g) powdered sugar, divided
• 3/4 cup (180ml) heavy whipping cream, cold
• Mini chocolate chips, for topping

Instructions

1. Step 1: Preheat your oven to 325°F and spray a 9-inch tart pan with non-stick baking spray.
2. Step 2: In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture is well combined.
3. Step 3: Press the crumb mixture firmly into the bottom and up the sides of the tart pan. Use a measuring cup or glass with straight edges to pack it tightly.
4. Step 4: Bake the crust for 7 minutes. Remove from the oven and allow it to cool completely before filling. To speed up cooling, refrigerate or freeze briefly.
5. Step 5: In a mixer bowl, gently combine mascarpone cheese, vanilla extract, cinnamon, and ½ cup of the powdered sugar. Avoid overmixing to keep the texture smooth and creamy.
6. Step 6: In a separate bowl, whip the cold heavy cream with the remaining ¼ cup powdered sugar until stiff peaks form.
7. Step 7: Carefully fold the whipped cream into the mascarpone mixture in two additions, maintaining a light texture.
8. Step 8: Spread the filling evenly into the cooled crust. Sprinkle generously with mini chocolate chips.
9. Step 9: Refrigerate the tart for 2–3 hours until firm. Sprinkle with additional powdered sugar before serving, if desired.

Tips & Variations

• If your mascarpone is too firm from the fridge, let it sit at room temperature for 5–10 minutes before mixing for easier blending.
• For extra flair, try folding in chopped pistachios or candied orange peel into the filling.
• You can substitute the graham cracker crust with an almond flour crust for a gluten-free option.

Storage

Store the tart in an airtight container in the refrigerator for up to 4–5 days. When ready to serve, let it sit at room temperature for about 10 minutes to soften slightly. Avoid freezing to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart in advance?

Yes, this tart can be assembled and refrigerated for up to two days before serving, which allows the flavors to meld beautifully.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with a mixture of cream cheese and heavy cream, but the texture and flavor will be slightly different. For best results, try to use mascarpone.

Cannoli Tart Recipe

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★★★★★

4.5 from 61 reviews

This Cannoli Tart is a delightful twist on the classic Italian cannoli, featuring a crunchy graham cracker crust filled with a rich, creamy mascarpone and whipped cream filling spiced with cinnamon and vanilla. Topped with mini chocolate chips, it’s an indulgent dessert that’s perfect for any occasion.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 3 hours 22 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/4 cups (168g) graham cracker crumbs
• 3 tbsp (39g) sugar
• 5 tbsp (70g) unsalted butter, melted

Filling

• 12 oz mascarpone cheese
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 3/4 cup (86g) powdered sugar, divided
• 3/4 cup (180ml) heavy whipping cream, cold
• Mini chocolate chips, for topping

Instructions

1. Make the crust: Spray a 9-inch tart pan with non-stick baking spray and preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix until well combined. Press the mixture firmly into the bottom and up the sides of the tart pan using a measuring cup or glass to achieve an even crust. Bake the crust for 7 minutes, then remove from the oven and set aside to cool completely. To expedite cooling, place the crust in the refrigerator or freezer.
2. Prepare the mascarpone mixture: In a mixer bowl, gently combine the mascarpone cheese, vanilla extract, ground cinnamon, and ½ cup of powdered sugar. Mix carefully either by hand with a spatula or on low speed to avoid the mascarpone becoming watery or breaking down. Set this mixture aside.
3. Whip the cream: In a separate large mixer bowl, combine the cold heavy whipping cream and the remaining ¼ cup powdered sugar. Whip on high speed until stiff peaks form, indicating the cream is ready.
4. Fold the mixtures: Gently fold the whipped cream into the mascarpone mixture in two parts, ensuring the filling remains light and airy without deflating.
5. Assemble the tart: Spread the filled mixture evenly into the completely cooled crust. Sprinkle mini chocolate chips over the top to garnish. Cover or store the tart in an airtight container and refrigerate for 2-3 hours until firm.
6. Serve: Optionally, dust the tart with additional powdered sugar just before serving. Store any leftovers in an airtight container and consume within 4-5 days for best quality.

Notes

• Mascarpone cheese can become watery if it gets too warm. It’s naturally creamy and does not need extensive room temperature warming before use.
• If your refrigerator is very cold causing the mascarpone to be firm, set it out for 5-10 minutes before using. Otherwise, it can be used straight from the fridge without problems.

Keywords: Cannoli Tart, mascarpone, graham cracker crust, creamy filling, Italian dessert, tart recipe, chocolate chip topping