Cannoli Tarts Recipe

Mom was the best baker and her cannoli tarts were the perfect substitute when we had company. You can prepare these quick cannoli tarts that still has the same great taste. The cups are baked not fried!

A Perfect Dessert When Your A Cannoli Lover for a quicker version!!

Made with your favorite pie crust brushed with butter and Marsala wine

Tired of making shells from scratch , here's a quick fix to your cannoli craving. I thought hmmm, lets experient on a cannoli baked, still with a great taste of marsala dough and in a tart form.

So I decided to try this in cupcake tins, used mom's favorite pie crust recipe (Click Here). Then to get a good flavor on the dough, I brushed the molded tart crusts with a mixture of butter and marsala wine.

 Used the same recipe to fill with a cannoli filling and viola! These were quick easy and delicious!




You can make the shells ahead of time and just fill them later too when needed! How fun to be able to serve these at a shower, wedding reception or gathering.


Take a zip lock (above photo), fill the bag, snip the end off of the bag and pipe the filling in the tart.

Author: Claudia Lamascolo

Cannoli Tart Recipe

ingredients:

instructions:

Here's how I did it...

1 recipe of your favorite  homemade pie crust dough or store-bought frozen or refrigerated pie dough

1 tablespoon melted butter mixed with 1 tablespoon of Marsala wine

1 cupcake tin (12 cups) medium size tray

1 can of cooking spray

Make dough. Spray each cupcake tart in your pan with cooking spray, lightly coating. Take a small piece of dough to fit the size of each cupcake tin, rolling out around 1/4 inch thick. Use a fork to poke holes on the bottom of each cupcake tart. Brush each cannoli tart with a mixture of butter and Marsala.

Bake crust until golden brown, around 20 minutes. Cool completely.

When cool, fill with cannoli filling below.

1 lb of Whole Milk Ricotta cheese storebought or homemade

1/4 cup or more to taste of mini chocolate chips

1/2 cup powdered sugar

2 tablespoons of quick-cooking tapioca

Mix all together and refrigerate at least two hours. In the meantime. Dip each tart rim  in melted chocolate place on wax paper to dry. Fill each cooked tart shell. To our surprise on my first try, these were fantastic substitutes for cannoli pastry!

If you have leftovers refrigerate them.

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