Monday, January 24, 2011

Cannoli Tarts ( Holy Moly It's Not a Cannoli) Recipe

A Perfect Dessert When Your A Cannoli Lover!!



Take a zip lock, fill the bag, snip the end off of the bag and pipe the filling in the tart

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!

Here's how I did it...

1 recipe of your favorite  homemade pie crust dough or store bought frozen or refrigerater pie dough
1 tablespoon melted butter mixed with 1 tablespoon of Marsala wine
1 cupcake tin (12 cup) 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 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 confectionary 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!
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