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Cannoli Tart Recipe

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★★★★★

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.

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

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

Find it online: https://dailysimplerecipe.com/cannoli-tart-recipe/