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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/cannoli-tart-recipe/