If you love the flavor of classic Italian cannoli but don’t want the hassle of frying shells, this Cannoli Tart is going to be your new favorite dessert. It has everything you expect from a cannoli—creamy ricotta filling, chocolate chips, hints of citrus, and a crunchy crust—except it’s much easier to make. No piping, no frying, no fuss. Just a smooth, elegant tart that tastes like it came straight from an Italian bakery.
This is one of my go-to desserts for gatherings because it looks stunning, slices beautifully, and always gets people asking for the recipe.
Quick Facts
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Prep Time: 15 minutes
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Cooking Time: 12 minutes
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Total Time: 1 hour (including chilling)
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Servings: 8 slices
Why You’ll Love This Cannoli Tart
This tart gives you the best of both worlds: the cozy nostalgia of cannoli and the simplicity of a no-fuss tart.
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No frying or complicated techniques
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Bright citrus notes that balance the sweetness
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Creamy, luscious ricotta filling
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Beautiful enough for celebrations
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Works with a homemade or store-bought crust
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Surprisingly light and refreshing
It’s rich without being heavy, sweet without being too much, and perfect with coffee or after-dinner drinks.
Ingredients You’ll Need
For the Crust
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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6 tbsp melted butter
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2 tbsp sugar
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Optional: ½ tsp cinnamon for warmth
For the Filling
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1 ½ cups whole-milk ricotta (well drained)
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¾ cup mascarpone cheese
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½ cup powdered sugar
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1 tsp vanilla extract
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½ tsp orange zest
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¼ cup mini chocolate chips
For Topping
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Extra mini chocolate chips
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Powdered sugar for dusting
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Pistachios (optional)
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Candied orange peel (optional but lovely!)
How to Make Cannoli Tart
Step 1: Prepare the Crust
Combine graham crumbs, melted butter, and sugar.
Mix until everything resembles wet sand.
Press firmly into a tart pan.
Bake at 350°F (175°C) for 10–12 minutes.
Let it cool fully.
Step 2: Make the Filling
In a bowl, add ricotta, mascarpone, powdered sugar, vanilla, and orange zest.
Whip until smooth and creamy.
Fold in mini chocolate chips gently.
Step 3: Assemble the Tart
Spoon the filling into the cooled crust.
Smooth the top with a spatula.
Add chocolate chips or pistachios on top.
Step 4: Chill
Refrigerate for at least 45 minutes for best sliceable texture.
Serving Suggestions
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Serve cold for clean slices and perfect texture.
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Dust with powdered sugar right before serving.
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Add a drizzle of honey for extra sweetness.
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Pair with espresso, cappuccino, or dessert wine.
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Garnish with pistachios or candied orange for color.
Tips for Customization
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More chocolate? Add cocoa powder to the filling.
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Nutty version: Add chopped pistachios into the filling.
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Holiday twist: Add cinnamon or nutmeg to the crust.
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Lighter version: Swap mascarpone for Greek yogurt (thicker one).
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Gluten-free version: Use gluten-free cookies for the crust.
Nutritional Info (Approx. per slice)
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Calories: 290
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Carbs: 24g
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Protein: 6g
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Fat: 19g
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Sugar: 16g
(Values may vary depending on crust and toppings.)
FAQs
1. Can I make this tart ahead of time?
Yes! It actually tastes better after chilling overnight.
2. How do I keep the filling from being runny?
Drain your ricotta well. Excess moisture will soften the filling.
3. Can I freeze the Cannoli Tart?
Yes, freeze without toppings for up to 2 months. Thaw in the fridge.
4. Can I use only ricotta?
You can, but mascarpone makes it creamier and richer.
5. What size pan works best?
An 8–9 inch tart pan is ideal.
Final Thoughts
This Cannoli Tart is everything delicious about cannoli—creamy, citrusy, chocolate-studded, and lightly sweet—but so much easier to make. It’s a dessert that feels elegant, tastes unforgettable, and works for holidays, birthdays, or simple cravings.
