Cannoli Tart Recipe

Introduction

This Cannoli Tart brings together the creamy richness of mascarpone with the crisp sweetness of a graham cracker crust. It’s a refreshing twist on the classic Italian dessert, perfect for impressing guests or treating yourself at home.

Ingredients

• 1 1/4 cups (168g) graham cracker crumbs
• 3 tbsp (39g) sugar
• 5 tbsp (70g) unsalted butter, melted
• 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

1. Step 1: Preheat the oven to 325°F and spray a 9-inch tart pan with non-stick baking spray.
2. Step 2: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until the mixture is well combined.
3. Step 3: Press the crumb mixture firmly into the bottom and up the sides of the tart pan, using a measuring cup or your fingers to shape the crust.
4. Step 4: Bake the crust for 7 minutes. Remove from oven and allow it to cool completely—chill in the fridge or freezer to speed up the process if desired.
5. Step 5: In a mixer bowl, gently combine mascarpone cheese, vanilla extract, cinnamon, and ½ cup of powdered sugar. Mix carefully to avoid breaking down the mascarpone.
6. Step 6: In a separate bowl, whip the heavy cream with the remaining ¼ cup powdered sugar on high speed until stiff peaks form.
7. Step 7: Fold the whipped cream into the mascarpone mixture in two additions, blending gently until smooth.
8. Step 8: Spread the filling evenly into the cooled crust. Sprinkle mini chocolate chips over the top.
9. Step 9: Cover and refrigerate for 2–3 hours until firm. Before serving, dust with additional powdered sugar if desired.

Tips & Variations

• For extra crunch, toast the graham cracker crumbs lightly before mixing with butter.
• Use a hand spatula to fold the whipped cream gently to keep the filling light and airy.
• Try adding chopped pistachios or candied orange peel for a different flavor profile.
• If mascarpone is unavailable, cream cheese can be substituted but will alter the texture slightly.

Storage

Store the tart in an airtight container in the refrigerator. It keeps best for 4 to 5 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust gluten-free?

Yes, substitute gluten-free graham cracker crumbs or crushed gluten-free cookies in equal amounts for the crust to make it gluten-free.

How do I prevent the mascarpone filling from becoming watery?

Mix the mascarpone gently without high speeds to avoid breaking down the texture. Fold in the whipped cream carefully to maintain a light, stable filling.

Cannoli Tart Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

This delightful Cannoli Tart features a crisp graham cracker crust filled with a rich and creamy mascarpone filling spiced with cinnamon and vanilla. Lightly sweetened and topped with mini chocolate chips, it’s a delicious twist on classic cannoli flavors, perfect for an elegant dessert or special occasion treat.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 2 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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

Topping

• Mini chocolate chips, for topping

Instructions

1. Prepare the Crust: Spray a 9-inch tart pan with non-stick baking spray and preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and sugar, then add melted butter and stir until well combined.
2. Press the Crust: Pour the crumb mixture into the prepared tart pan. Press the crumbs firmly into the bottom and up the sides using a measuring cup with sharp edges and your fingers for even pressing.
3. Bake the Crust: Bake the crust for 7 minutes in the preheated oven. Once done, remove from oven and set aside to cool completely. To accelerate cooling, refrigerate or freeze briefly.
4. Make the Filling Base: In a mixer bowl, gently stir together mascarpone cheese, vanilla extract, ground cinnamon, and 1/2 cup of powdered sugar. Avoid overmixing to prevent the mascarpone from breaking down. You can also mix gently by hand with a spatula.
5. Whip the Cream: In a large mixer bowl, combine cold heavy whipping cream and the remaining 1/4 cup powdered sugar. Whip on high speed until stiff peaks form.
6. Combine Filling: Carefully fold the whipped cream into the mascarpone mixture in two parts to maintain the airy texture.
7. Assemble the Tart: Spread the completed filling evenly into the completely cooled tart crust. Sprinkle the top generously with mini chocolate chips.
8. Chill to Set: Cover the tart or store it in an airtight container. Refrigerate for 2-3 hours until the filling is firm.
9. Serve: Optional—sprinkle additional powdered sugar over the tart before serving. Store leftovers covered in an airtight container and consume within 4-5 days for best quality.

Notes

• Be gentle when mixing mascarpone to avoid a watery filling.
• Cooling the crust completely before adding filling prevents sogginess.
• Using cold heavy cream helps achieve stiff peaks quickly.
• The tart can be sped up cooling by using the fridge or freezer after baking the crust.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: Cannoli Tart, mascarpone tart, graham cracker crust dessert, Italian dessert, no bake filling, creamy tart, chocolate chip topping