Cannoli Tart Recipe

Introduction

This Cannoli Tart puts a delicious twist on the classic Italian dessert by combining a buttery graham cracker crust with a rich mascarpone cream filling. Topped with mini chocolate chips, it’s a delightful treat that’s 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 the oven to 325°F (163°C) 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. Stir in the melted butter until the mixture is well combined.
3. Step 3: Press the crumb mixture firmly into the bottom and up the sides of the prepared tart pan. Use a measuring cup or glass with straight edges to help press evenly, using your fingers for the sides.
4. Step 4: Bake the crust for 7 minutes. Remove from the oven and allow it to cool completely. You can speed up cooling by placing it in the fridge or freezer.
5. Step 5: In a mixer bowl, gently combine the mascarpone cheese, vanilla extract, cinnamon, and ½ cup of powdered sugar. Avoid overmixing to prevent the mascarpone from becoming watery. Mixing by hand with a spatula is recommended.
6. Step 6: In a separate large bowl, whip the cold heavy cream and remaining ¼ cup powdered sugar on high speed until stiff peaks form.
7. Step 7: Carefully fold the whipped cream into the mascarpone mixture in two additions, keeping the texture light and airy.
8. Step 8: Spread the filling evenly over the cooled crust. Sprinkle mini chocolate chips on top.
9. Step 9: Cover or store the tart in an airtight container and refrigerate for 2-3 hours until firm.
10. Step 10: Before serving, optionally dust the tart with additional powdered sugar. Store any leftovers refrigerated and consume within 4-5 days.

Tips & Variations

• For a stronger cinnamon flavor, sprinkle a little cinnamon on the crust before baking.
• Try adding chopped pistachios or candied fruit on top for extra texture and color.
• If mascarpone is unavailable, cream cheese can be used but may alter the flavor and texture slightly.

Storage

Store the tart covered in an airtight container in the refrigerator for up to 4-5 days. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can bake the crust a day in advance and keep it covered at room temperature or refrigerated until ready to use.

What can I substitute for mascarpone cheese?

Cream cheese is the closest substitute, but it will give a tangier taste and thicker texture compared to mascarpone’s creamy smoothness.

Cannoli Tart Recipe

---

★★★★★

4.8 from 68 reviews

• Author: Isabella
• Total Time: 3 hours 22 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This delightful Cannoli Tart combines a crispy graham cracker crust with a rich and creamy mascarpone filling flavored with vanilla and cinnamon. Topped with mini chocolate chips, this no-bake filling tart offers the classic cannoli flavors in an easy, crowd-pleasing dessert perfect for any occasion.

---

Ingredients

Scale 1x2x3x

For the Crust

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

For the 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

For Topping

• Mini chocolate chips, for topping

---

Instructions

1. Prepare the crust: Spray a 9-inch tart pan with non-stick baking spray and preheat your oven to 325°F (163°C). In a medium-sized bowl, combine the graham cracker crumbs and sugar, then add the melted butter. Stir well until the mixture is evenly moistened.
2. Form the crust: Pour the crumb mixture into the tart pan and press firmly into the bottom and up the sides using the back of a measuring cup or a glass with straight edges for an even surface. Use your fingers to shape the sides neatly.
3. Bake the crust: Place the tart pan in the preheated oven and bake for 7 minutes. Remove from oven and allow it to cool completely on a wire rack. To speed cooling, you may refrigerate or freeze the crust briefly.
4. Make the mascarpone mixture: In a mixer bowl, gently combine the mascarpone cheese, vanilla extract, cinnamon, and 1/2 cup of the powdered sugar. Mix carefully at low speed or fold by hand to prevent the mascarpone from becoming watery or breaking down.
5. Whip the cream: In a separate large bowl, whip the cold heavy whipping cream with the remaining 1/4 cup powdered sugar on high speed until stiff peaks form.
6. Combine filling: Gently fold the whipped cream into the mascarpone mixture in two additions, taking care to keep the mixture light and fluffy.
7. Assemble the tart: Spoon the filling evenly into the fully cooled crust and spread smooth. Sprinkle the surface generously with mini chocolate chips.
8. Chill to set: Cover the tart or place it in an airtight container and refrigerate for 2-3 hours until firmly set.
9. Serve: Optionally dust with additional powdered sugar before serving for an elegant touch. Store any leftovers refrigerated in an airtight container; best consumed within 4-5 days.

Notes

• Do not overmix mascarpone to avoid a watery filling.
• Use cold heavy cream for best whipping results.
• This tart can be prepared a day ahead and refrigerated.
• Substitute graham cracker crumbs with digestive biscuits for a twist.
• Ensure crust is completely cooled before adding filling to prevent sogginess.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Keywords: Cannoli Tart, mascarpone tart, graham cracker crust, no-bake filling, Italian dessert