Italian Cannoli Crostata

5 from 2 votes

This Italian cannoli crostata has all the delicious classic flavors of cannoli but in one larger crostata.

Prep Time30

Cook Time40

Chilling Time1

Total Time2 10

Course: Dessert, Snack

Cuisine: Italian

Servings: servings

Calories: 363kcal

1¾ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
1 large egg (room temperature)
1 large egg yolk (room temperature)
½ cup +2 tablespoons butter salted* (room temperature) (140 grams total if you double the recipe then double this amount)

Whisk together the flour, sugar and baking powder in either a large bowl, the bowl of the food processor or the bowl of a stand up mixer.
Add the egg and yolk and butter cut into pieces. Mix together, with either a fork, or pulse or mix with the flat beater, until the dough is almost combined.
Turn the mixture onto a slightly floured flat surface and gently work the mixture to form a soft dough. Wrap the pie crust in plastic and refrigerate for 30 – 60 minutes before using.

In a medium bowl cream together the ricotta, egg, sugar and zest, approximately 1-2 minutes. Fold in the chocolate chips.

Pre-heat the oven to 350F/180C. Grease and flour, spray or line an 8 inch pie plate or tart pan with parchment paper.
Remove the dough from the fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in half and roll one at a time to ⅛" thickness. It's easier if you roll it between two pieces of parchment paper, sprinkle a little flour on the bottom of the paper and a little on top of the dough).
Transfer the dough to the prepared pan. Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the cannoli filling. Roll the remaining half to ⅛" thickness and cut into strips to create a lattice finish or use your favourite cookie cutters instead. Brush the top of the pastry lightly with milk and bake 30-40 minutes or until golden, if it starts to brown too much, then cover with a piece of foil tent style over the pie. Let cool then slice, enjoy!

If your ricotta is a bit watery then place in a sieve for about 1 hour. If you find your dough too dry then add a bit more butter.

Store the leftover tart covered well in the refrigerator for up to three days.

Make the shortcut pastry up to a day ahead and store in fridge until ready to assemble the cannoli tart.