Mini Cannoli Tarts with Ricotta, Chocolate Chips, and Pistachios Recipe
These Mini Cannoli Tarts offer a delightful twist on traditional cannoli, featuring crispy phyllo shells filled with a smooth, sweetened ricotta cream enhanced with cinnamon, vanilla, and almond extracts. Garnished with mini chocolate chips and chopped pistachios, these bite-sized desserts are perfect for entertaining or a special treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (including chilling time)
- Yield: 30 mini cannoli tarts
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Phyllo Shells
- 30 phyllo shells
Filling
- 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)
Toppings
- 2 tablespoons mini chocolate chips
- 2 tablespoons chopped pistachios
Instructions
- Prepare Ricotta: Strain the whole milk ricotta to remove excess moisture by placing it in a fine mesh sieve or cheesecloth-lined bowl and allowing it to drain for at least 30 minutes. This step ensures a creamy and thick filling texture.
- Mix Filling Ingredients: In a mixing bowl, combine the strained ricotta with powdered sugar, cinnamon, vanilla extract, and almond extract. Stir until smooth and well blended to create a flavorful base.
- Whip Heavy Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture to add lightness and create a fluffy filling.
- Add Chocolate Chips: If desired, fold in ¼ cup of mini chocolate chips into the ricotta and cream mixture for added texture and flavor.
- Fill Phyllo Shells: Using a spoon or piping bag, carefully fill each phyllo shell with the ricotta filling, ensuring they are well filled but not overstuffed to avoid spillage.
- Garnish: Sprinkle the tops of the filled shells with 2 tablespoons of mini chocolate chips and 2 tablespoons of chopped pistachios for a decorative and tasty finish.
- Chill and Serve: Refrigerate the mini cannoli tarts for at least 1 hour to allow the filling to set and flavors to meld. Serve chilled as a delightful dessert.
Notes
- Straining the ricotta is essential to remove excess moisture for the best texture.
- You can prepare the filling a day ahead and store it covered in the refrigerator.
- Phyllo shells can be store-bought or homemade; ensure they are fully cooled before filling to maintain crispiness.
- For a nut-free version, omit the chopped pistachios from the topping.
- Adding mini chocolate chips to the filling is optional but adds a nice chocolate burst.
