CANNOLI TART
CANNOLI TART
Recipe
SERVES 8-10
FOR THE PASTRY
110g unsalted butter, melted and cooled
pinch of fine sea salt
200g plain flour
40g icing sugar, sifted
FOR THE FILLING
2 cups ricotta
1 organic egg
1 tsp cinnamon
1 tsp orange zest
2 teaspoons brown sugar
2 teaspoons almond extract
60g 70% dark chocolate chips
FOR DUSTING
1 tbsp good quality cocoa powder
- Preheat oven to 170C fan bake, and put a baking tray on the bottom shelf to heat up. Grease a 20cm pie or tart tin with a removable base.
- First, make the pastry. In a food processor, combine all ingredients. It should just come together as a crumbly dough, so do not over mix.
- Press pastry into the greased pie/tart tin – you want a thin layer along the bottom and up the sides. You may have a little pastry left over, which you can wrap up and refrigerate.
- Next, make the filling. In the food processor, blend all of the ingredients (except the chocolate chips) until just combined. Stir in the chocolate chips by hand.
- Spoon ricotta filling into pastry and spread out evenly.
- Carefully place tart on hot baking tray and cook for around 25-35 minutes, or until crust is golden and the filling has puffed.
- Allow tart to cool fully before removing it from the tart tin and placing on a cooling rack.
- Once tart is completely cool, dust with cocoa power using a fine mesh sieve.
- Serve cold or at room temperature.
- Store in an airtight container in the fridge for up to 3 days.