Name: Mini Cannoli Tarts with Ricotta, Chocolate Chips, and Pistachios Recipe
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 30 phyllo shells; 16 ounces whole milk ricotta, strained; ⅔ cup powdered sugar; ¼ teaspoon cinnamon; ½ teaspoon vanilla extract; ⅛ teaspoon almond extract; ½ cup heavy cream; ¼ cup mini chocolate chips (optional); 2 tablespoons mini chocolate chips; 2 tablespoons chopped pistachios

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If you are looking for a delightful Italian-inspired treat that combines creamy, crunchy, and nutty flavors in every bite, the Mini Cannoli Tarts with Ricotta, Chocolate Chips, and Pistachios Recipe is sure to steal your heart. These charming little tarts feature crisp phyllo shells filled with a luscious ricotta mixture studded with chocolate chips and accented by the rich crunch of pistachios. Whether you’re serving them for a festive gathering or a special dessert night, these mini tarts bring a burst of flavor and an elegant touch to your table.

Ingredients You’ll Need

A clear glass bowl containing one smooth, thick layer of creamy, pale off-white batter or frosting being mixed by two metal electric beaters resting inside. The bowl sits on a white marbled surface with a folded black and white striped cloth in the background, and white tiled wall behind. The batter shows soft swirls and peaks from mixing, with a few small flour or powder bits visible on edges. Photo taken with an iphone --ar 4:5 --v 7

Simple yet essential, each ingredient in this Mini Cannoli Tarts with Ricotta, Chocolate Chips, and Pistachios Recipe plays a vital role in building layers of irresistible flavor and texture. From the silky ricotta to the crisp phyllo shells, every component is chosen to create a perfect harmony of taste and crunch.

30 phyllo shells: Conveniently pre-made, these provide a satisfyingly crisp and flaky tart base.
16 ounces whole milk ricotta, strained: The creamy heart of the filling, straining ensures a smooth, luxurious texture.
⅔ cup powdered sugar: Adds just the right amount of sweetness without overpowering the natural ricotta flavor.
¼ teaspoon cinnamon: Offers a subtle warmth and depth to brighten the filling.
½ teaspoon vanilla extract: Enhances the overall sweetness and aroma beautifully.
⅛ teaspoon almond extract: Provides a delicate nutty note that complements the pistachios.
½ cup heavy cream: Whipped into the filling for a light, airy creaminess.
¼ cup mini chocolate chips, optional: Small bursts of chocolate throughout the filling add a pleasant surprise.
2 tablespoons mini chocolate chips (for topping): Adds extra chocolate charm on top for texture and look.
2 tablespoons chopped pistachios (for topping): Provides vibrant color and crunch — the perfect finishing touch.

How to Make Mini Cannoli Tarts with Ricotta, Chocolate Chips, and Pistachios Recipe

Step 1: Prepare the Ricotta Filling

Start by straining your whole milk ricotta to remove any excess moisture, which ensures the filling won’t be runny. In a mixing bowl, combine the ricotta with powdered sugar, cinnamon, vanilla extract, and almond extract. This blend creates a beautifully balanced flavor profile with a touch of sweet warmth.

Step 2: Whip the Heavy Cream

In a separate chilled bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture. This step is key to giving the filling a cloud-like lightness that contrasts perfectly with the crunchy shells.

Step 3: Stir in Chocolate Chips

Fold in the mini chocolate chips if you want an added texture that melts in your mouth. These tiny chocolate gems give just the right amount of sweetness and a delightful, slightly melty surprise.

Step 4: Fill the Phyllo Shells

Using a small spoon or piping bag, fill each phyllo shell generously with the ricotta mixture. The shells should be filled just enough so the filling peaks slightly above the edge, creating an inviting appearance.

Step 5: Add Toppings

Sprinkle each tart with a scattering of mini chocolate chips and chopped pistachios. This not only adds flair but also a delicious crunch and splash of color from the green pistachios.

How to Serve Mini Cannoli Tarts with Ricotta, Chocolate Chips, and Pistachios Recipe

The image shows a close-up of small tart shells arranged on a white marbled surface. There are three columns of tart shells, with the two outer columns filled with light golden-brown crispy crusts and the middle column being filled with smooth, creamy white whipped filling that has small black vanilla specks. A piping bag held by a woman's hand is in the act of adding the swirled whipped cream on top of one tart shell in the middle row. The filling is piled in a neat swirl, creating texture and height in each tart. The color contrast is between the golden crusts and the soft white cream, with the background and tray all having a clean white marbled look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a finishing touch, consider dusting the tarts lightly with powdered sugar or a drizzle of melted dark chocolate. Fresh mint leaves also add a refreshing contrast and make the presentation pop.

Side Dishes

These mini cannoli tarts pair beautifully with a simple cup of espresso or a classic Italian dessert wine like Vin Santo. For a refreshing balance, serve alongside a bowl of fresh berries or a mixed citrus salad that cuts through the richness.

Creative Ways to Present

Elevate your dessert display by arranging the tarts on a rustic wooden board or an elegant tiered platter. For gatherings, serve them in mini cupcake liners or petite dessert plates with edible flowers for a stunning effect. You could also offer a small dish of extra pistachios and chocolate chips on the side for guests to customize their tarts.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mini Cannoli Tarts with Ricotta, Chocolate Chips, and Pistachios Recipe refrigerated in an airtight container. They stay fresh for up to 3 days, making them a perfect make-ahead treat for busy days or unexpected guests.

Freezing

While the phyllo shells may lose some crispness upon freezing, you can freeze the ricotta filling separately in an airtight container for up to 2 months. Thaw in the refrigerator overnight before assembling tarts fresh for best results.

Reheating

Since these tarts taste best cold or at room temperature, reheating is not recommended. Instead, bring refrigerated tarts out for about 15 minutes before serving so the flavors come alive without sacrificing texture.

FAQs

Can I use low-fat ricotta for this recipe?

While low-fat ricotta can be used, whole milk ricotta is recommended for its creamier texture and richer flavor, which really brings out the best in the Mini Cannoli Tarts with Ricotta, Chocolate Chips, and Pistachios Recipe.

Is it necessary to strain the ricotta?

Straining the ricotta is important to remove excess moisture, which helps create a firmer filling that holds up well inside the phyllo shells without making them soggy.

Can I make the phyllo shells from scratch?

Absolutely! Homemade phyllo shells will add an impressive touch, though store-bought shells make this recipe quick and accessible. If you have time and skill, creating your own is a wonderful option.

Are there any good alternatives to pistachios?

If pistachios aren’t available, chopped toasted almonds or hazelnuts make excellent substitutes, providing a similar crunch and nutty flavor that complements the ricotta filling beautifully.

What wine pairs best with these mini cannoli tarts?

Sweet dessert wines like Moscato d’Asti or Vin Santo work wonderfully. Their light fruitiness and sweetness balance the creamy ricotta and chocolate chips harmoniously.

Final Thoughts

If you want to impress your guests or simply treat yourself to a divine bite of Italian-inspired sweetness, don’t hesitate to try the Mini Cannoli Tarts with Ricotta, Chocolate Chips, and Pistachios Recipe. It’s a fun, versatile dessert that’s as delicious as it is charming. Once you make them, these tarts might just become your new go-to when you need a dessert that feels special without fuss.