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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine filling: Gently fold the whipped cream into the mascarpone mixture in two additions, taking care to keep the mixture light and fluffy.
- Assemble the tart: Spoon the filling evenly into the fully cooled crust and spread smooth. Sprinkle the surface generously with mini chocolate chips.
- Chill to set: Cover the tart or place it in an airtight container and refrigerate for 2-3 hours until firmly set.
- 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
