Tested till perfect Cannoli Tartlets
Cannoli Tartlets
Photography by Matthew Kimura

Cannoli Tartlets

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes Chill: 1 hour
  • Total time 10 minutes
  • Portion size 48 tartlets


  • 2 cups 2cupsricotta cheese
  • 3/4 cup 3/4cupicing sugar
  • 1 tbsp 1tbspfinely chopped candied orange peel
  • 1 tsp 1tspfinely grated orange rind
  • 1/2 tsp 1/2tspfinely grated lemon rind
  • 1/2 tsp 1/2tspcinnamon
  • 1/4 tsp 1/4tspvanilla


  • 1/2 cup 1/2cupunsalted butter, softened
  • 1/4 cup 1/4cupgranulated sugar
  • 2 2eggeggs
  • 1/4 tsp 1/4tspvanilla
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 tsp 1tspcocoa powder
  • 1/2 tsp 1/2tspcinnamon


  • 1/3 cup 1/3cupfinely chopped shelled pistachio nutpistachio nuts
  • 1 oz 1ozsemisweet chocolate, finely grated
To change the number of servings, enter the number, then press "calculate". or reset


Pastry: In large bowl, beat butter with sugar until light and fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, cocoa and cinnamon; stir into butter mixture to form dough. Divide in half and press into discs; wrap each and refrigerate for 1 hour.

Meanwhile, place ricotta in double cheesecloth–lined sieve set over bowl. Place small plate weighed down with heavy can on top. Drain in refrigerator for 1 hour; discard liquid.

In bowl, stir together ricotta, icing sugar, candied orange peel, orange rind, lemon rind, cinnamon and vanilla. Cover and refrigerate.

On lightly floured surface or between waxed paper, roll out discs to 1/8-inch (3 mm) thickness. Using floured 2-inch (5 cm) round cutter, cut out 48 circles, rerolling scraps. Fit into 1-3/4-inch (4.5 cm) mini tart pan; prick bottom of each twice. Bake in 350°F (180°C) oven until golden brown, 10 to 12 minutes. Let cool on rack.

Place 1 tbsp (15 mL) of the ricotta filling into each shell; with side of knife, shape into 2-sided peak.

Garnish: With fine sieve, shake pistachios onto plate. Press 1 side of filling peak into pistachios; press other side into chocolate shavings.

Nutritional Information Per tartlet: about

cal 56 pro 2g total fat 3g sat. fat 2g
carb 6g fibre 0 chol 14mg sodium 11mg
potassium 23mg

% RDI:

calcium 2 iron 1 vit A 3 folate 3
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