CANOLLI TARTS

Every summer one of my favorite things to do in Indianapolis is attend the Italian Festival. The food is amazing and the wine isn’t so bad either. The one stop we always have to make is the Canolli Booth! They are out of this world. Another great place to purchase Canolli in Indianapolis is at Shapiro’s Deli they are amazing! I love the crust that surrounds the filling. When I was searching for recipes I stumbled upon this recipe and thought is sounded simple and delicious. It was! I would recommend making this if you enjoy canolli as much as I do. NO BULL they are dog gone good!

CANOLLI FILLING
1 lb of Whole Milk Ricotta cheese storebought or homemade
1/4 cup or more to taste of mini chocolate chips
2 Tbls. Instant Tapico
1/2 cup confectionary sugar

Mix all together and refrigerate at least two hours.
CRUST
refrigerater pie dough
1 tablespoon melted butter mixed with 1 tablespoon of Marsala wine ( not sure if the Marsala cooking wine is necessary you can find a small bottle in the vinegar section)
1 cupcake tin (12 cup) medium size tray
1 can of cooking spray

Make dough. Spray each cupcake tart in your pan with cooking spray, lightly coating. Take a small piece of dough to fit the size of each cupcake tin, rolling out around 1/4 inch thick. I just cut the dough didn’t bother with rollng it out. Use a fork to poke holes on the bottom of each cupcake tart. Brush each cannoli tart with mixture of butter and Marsala.
Bake crust until golden brown, around 20 minutes. Cool completely.
In the meantime. Dip each tart rim in melted chocolate place on wax paper to dry. ( I added a little Heavy whipping cream to the chips when melting)
When cool, fill with cannoli filling.
Store in the fridge. I believe these are even better the next day!

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