This Italian cannoli crostata has all the delicious classic flavors of cannoli but in one larger crostata. It’s made with a flaky pastry crust and a creamy ricotta filling with mini chocolate chips!

My husband loves when I make homemade baked cannoli but when I am in a rush and don’t have time to individually fill cannoli shells I make this Italian cannoli crostata instead!

It’s a simple Italian ricotta crostata that is easy to make with an Italian shortcut pastry and a creamy cannoli filling studded with mini chocolate chips and a hint of orange zest.

It’s then finished with a lattice top which gives the ricotta cheese crostata tart an elegant look that will impress any family member or dinner guest!

Why I Love This Recipe

Delicious and easy: Ricotta cannoli tart, also known as crostata al cannoli, combines classic cannoli taste with the ease of making a simple tart!
Show-stopping dessert: The flaky buttery crust and rich ricotta filling with mini chocolate chips and a hint of orange citrus is enough to make any cannoli lover swoon!

Ingredient Notes

See full printable recipe with ingredients in the recipe card.

Crostata dough: All-purpose flour, granulated sugar, baking powder, egg, egg yolk, salted butter cut into pieces at room temperature. If using unsalted butter add two pinches of salt.
Ricotta: Whole milk ricotta cheese at room temperature makes the best cannoli cream.
Orange zest: From 1 medium orange, ensure to only use the zest and not the pith which will cause bitter taste.
Chocolate chips: I used milk chocolate chips, but you can use any chocolate chips you like.

How to Make Italian Cannoli Crostata

To make the crostata dough, start by whisking together the flour, sugar and baking powder in the large bowl of a stand mixer or food processor. Add the egg and yolk with the butter then pulse or mix with the flat beater until combined. Turn the mixture onto a lightly floured flat surface and gently work the mixture to form a soft dough. Wrap the pie crust in plastic wrap and refrigerate.

In a medium bowl cream together the room temperature ricotta, egg, sugar and zest. Fold the chocolate chips into the ricotta mixture.

Making the filling and adding the chocolate chips in a white bowl.

Remove the dough from the fridge, knead then divide the dough in half and roll one at a time. Transfer one half of the dough to the prepared pie plate or tart pan, trim excess dough, prick the dough with the tongs of a fork, then spread the pastry shell with the cannoli filling.

Placing the dough in the tart pan and adding the filling.

Cut the remaining rolled out dough into strips to create a lattice finish or use your favourite cookie cutters instead. Place on top of the filling then brush the top of the pastry lightly with milk.

Placing the cut out pastry on top and brushing with milk before baking.

Bake the cannoli crostata until golden, if it starts to brown too much, cover with a piece of foil tent style over the pie. Cool then slice.

recipe tips

Drain the ricotta: If your ricotta is a bit watery then place it in a sieve for about 1 hour.
Dry pastry dough: Add additional butter to the pastry dough if it seems dry.
Chill the crust: For a crisp, flaky crust remember to chill the dough for at least an hour.
Adjust the crostata cannoli filling to your liking: Use semi-sweet chocolate chips or white chocolate, add more citrus, add a pinch of cinnamon or use powdered sugar instead of granulated sugar.
Serving: Serve a slice of the cannoli crostata recipe with an espresso or cappuccino for an authentic Italian after dinner dessert.

Crostata on a wire rack and a slice on a plate.

Ricotta Cannoli Tart Variations

Crust: Add lemon zest to the dough for more citrus flavor or make a chocolate pasta frolla with cocoa powder instead!
Filling: Try my strawberry cannoli filling or Nutella filling from pastry baked cannoli instead! You could also substitute some of the ricotta with mascarpone cheese.
Warm spices: Add a pinch of nutmeg, cardamom or cinnamon to the creamy ricotta filling for aromatic flavor and taste.
Nuttier: Add some chopped pistachios on top of the filling or try this almond pie crust made with almond flour.
Garnish: Add some candied orange slices, a drizzle of melted chocolate, a dusting of powdered sugar or fresh berries on top before serving the cannoli crostata.

More Crostata Recipes

In my opinion there really is nothing like a good Italian tart and this Cannoli Crostata is just that! Enjoy.