Description
This delicious Cannoli Tart offers a delightful twist on traditional cannoli flavors with a crunchy graham cracker crust filled with a smooth mascarpone and whipped cream mixture, lightly sweetened with cinnamon and vanilla, and topped with mini chocolate chips. Perfect for a light, elegant dessert that’s easy to prepare and sure to impress.
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
- Make the crust: Spray a 9-inch tart pan with non-stick baking spray and preheat oven to 325°F. Combine graham cracker crumbs and sugar in a medium bowl. Add 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 and your fingers for the edges. Bake for 7 minutes, then remove and let cool completely. Refrigerate or freeze to speed cooling if desired.
- Prepare the filling: In a mixer bowl, gently combine mascarpone cheese, vanilla extract, cinnamon, and 1/2 cup powdered sugar without overmixing to prevent the mascarpone from becoming watery. Set aside.
- Whip the cream: In a large mixer bowl, whip the cold heavy cream alongside the remaining 1/4 cup powdered sugar on high speed until stiff peaks form.
- Fold together: Gently fold the whipped cream into the mascarpone mixture in two parts, being careful to maintain the airy texture.
- Assemble the tart: Spoon and spread the filling evenly into the cooled crust. Sprinkle the top with mini chocolate chips.
- Chill and serve: Cover or store the tart in an airtight container and refrigerate for 2-3 hours until firm. Optionally, dust with additional powdered sugar before serving. Store leftovers in an airtight container and consume within 4-5 days.
Notes
- Mascarpone cheese can become watery if it gets too warm. Use it straight from the fridge or allow it to sit at room temperature for 5-10 minutes if too firm.
- Pressing the crust firmly is key to a sturdy tart base that holds up well to the creamy filling.
- Do not overmix the mascarpone mixture to keep the texture smooth and creamy.
- Refrigerating the tart for at least 2 hours is essential for the filling to firm up properly.
