Cannoli Tart, or, Just a Giant Cannoli. Or Breakfast*
*As we’ve already discussed, I am a great rationalizer. Justifying questionable things to myself is a talent.
I lived in Spain for a year, and at one point I spent two weeks traveling around Italy. In Palermo I ate a cannoli — a big one — for breakfast every day, which I maintain was a justifiably nourishing breakfast because ricotta is cheese, which is high in protein and calcium, dark chocolate has antioxidants, and the candied orange peel has vitamin C — ergo, I was basically doing my body a favor.
Then I made this cannoli tart for my aunt’s birthday. My uncle sent me a picture of the large slice he cut himself for breakfast, which apparently some people objected to on the grounds that it’s unhealthy. See my above argument. And one more point in favor of cannoli breakfasts? The crust on this isn’t fried, it’s baked. Practically a health food, then. Boom. You’re welcome.
A note on chocolate: I prefer hand-chopping my own chocolate when cooking rather than using chocolate chips, for a lot of reasons, but anyway — I used a mix of bittersweet chips and chopped milk chocolate in this case. I did chop the chocolate chips to make them smaller as well, because I didn’t want big pockets of chocolate to overwhelm the cannoli taste.
This is really easy to put together. I personally couldn’t bring myself to eat it for breakfast, but NJ if you do.
Life is short. Eat dessert for breakfast.
via Tasty Kitchen
2 cups sifted flour
1/2 cup plus 1 tbl. granulated sugar
1/2 tsp. salt
1 tsp. cinnamon
1/3 cup butter, cold and roughly cubed
1 tbl. milk
2 1/4 cups ricotta cheese
2 tsp. granulated sugar
2 tsp. Amaretto
chocolate to taste (1/3 – 1/2 cup)
Preheat over to 350.
For the crust: In a food processor (or by hand) combine flour, sugar, salt and cinnamon and pulse a few times. Add butter and pulse (or cut in by hand) until it’s combined with the flour, forming pea-sized little crumbles. Add egg and milk and mix until combined and a large ball of dough is formed.
Lay the dough between two pieces of wax paper and roll out with a rolling pin until it forms a circle big enough to fill a deep-dish pie pan or tart pan. Butter or spray the pan, remove dough from the paper, lift it over the pan, and gently press it in until it fills the sides and bottom.
Place it in the fridge to chill while you make the filling.
For the filling: Blend ricotta, egg, sugar, and amaretto until just combined. Add chocolate chips and stir in by hand.
Pour onto the crust and level it out. Bake for 25 – 35 minutes (mine was closer to 35 or 40, but my oven is old), until the crust is golden and the filling has puffed a bit and looks more “set”.
Allow to cool completely, then you can drizzle it with melted chocolate or some powdered sugar. Serve chilled.