Flipping Incredible Cannoli Tart

Ok ok ok, I know that is a huge claim but I promise this cannoli tart will live up to the Napoleon Dynamite-ish title, after all it was filmed in the town I live in so I guess I should talk like him.

The best thing about this is how simple it is, it would be great for a simple treat to make with your kids.  But let’s be honest with each other though, you’ll make this cannoli tart and hide them from your kids, I know what’s up.

For those of you that have never had a cannoli … life begins now.  Those little devils are delicious.  Too delicious.

About Cannoli

Typical cannoli are made by filling a tubular shell with a riccota cheese mixture.  Its tube shape is where the name comes from, cannolo is the singular form of cannoli meaning “little tube” (so saying cannolis is wrong but I still do it).  The shell is a pastry made with white wine as the moisture to create a unique flavor and texture when fried.

Cannoli are a traditional Sicilian desert and came to the Americas with Sicilian immigrants.   I can never talk about Sicilians without thinking of the Princess Bride, hahaha classic Vizzini.

Historically cannoli were made by nuns in the convents that would sell them around Carnivale (Mardi Gras).

Cannoli Tart

So why change a classic?  For two reasons:  because I can, and because I also love almond flour tarts, I mean who doesn’t (unless you have nut allergies, in which case sorry ’bout this post).  Also a cannoli tart just sounds so awesome, right?

In order to make this recipe you need riccota, now if you are  in for a little more work you could make your own riccota from whey.  You can also buy riccota from the store, I won’t judge.  Either way is delicious.

Recipe

Serves: My Wife (she asked for this for her birthday but doesn’t want to share)

Prep Time: 10 min ; Cook Time: 10 min

Ingredients

• Tart Shell
  • 2 cups almond flour
  • 2 tbsp butter
  • 3 tbsp white wine
  • 3 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
• Filling
  • 1 3/4 cup riccota cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Chocolate Chunks

Preheat oven to 350 degrees F.

Tart Shell

First of all pulse the almond flour a few times in a food processor to ensure it is smooth.   Next add other ingredients and blend until the almond flour sticks together.

Then press the almond flour dough in to pregreased mini tart pans.

Be sure and fill them well.

If you don’t have a mini tart pan use a muffin pan or click the image to get one.

Bake these in the oven for about 10 min, or until golden brown.  You want to make sure they are done enough to stick together so if you oven runs hot, lower the temp and bake a little longer.

Filling

Add the riccota, vanilla, and powdered sugar to the food processor with a mixing blade (you can mix by hand or with a Kitchen Aid).

So here is the trick, do not, I repeat do not use preground cinnamon and nutmeg in this.  I will be posting a post as to why, but the short answer is they just aren’t near as good.  Get some real cinnamon sticks and whole nutmeg and grate them with a micro plane.  I’m serious, put down the powdered stuff.

Next add the cinnamon and nutmeg (grate it in).  Should smell amazing, like some exotic spa in Tahiti.

Blend all this until smooth then add the chocolate chunks.  I break up Ghirardelli 86% dark chocolate bar because I’m intense like that.

Next blend in the chocolate chunks.  Then throw the filling in the freezer for a bit while the shells are cooling so it firms up.

Finally fill each shell with as much filling as you can fit.  Then take that micro plane and grate a little chocolate on top for a nice presentation.

This cannoli tart is a great treat any time of the year.  They are simple and delicious, always a winning combination.  Peace out Napoleon.