Cherry Tart with Cannoli Filling Recipe

Cherry Tart with Cannoli Filling

• Skill Level: Intermediate
• Yield: 6 tarts
• Nutritional Information (per serving): Serving Size: 1 of 6 servings; Calories: 644; Total Fat: 36 g; Saturated Fat: 22 g; Carbohydrates: 76 g; Dietary Fiber: 4 g; Sugar: 50 g; Protein: 8 g; Cholesterol: 103 mg; Sodium: 138 mg
• Total Time: 1 hr 45 min
• Active Time: 1 hr 15 min

Indulge in the irresistible fusion of sweet Bing cherries, creamy ricotta cannoli filling, and decadent chocolate in these stunning cherry tarts. Perfect for impressing guests or treating yourselfthis intermediate recipe delivers bakery-worthy results with bursts of flavor in every bite!

Ingredients

Crust:

• 1 cup all-purpose flour, plus extra for dusting
• 1/3 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 stick (8 tablespoons) cold unsalted butter, cut into cubes
• 1 large egg yolk
• 2 teaspoons vanilla extract
• Dried beans, for blind baking

Cherry Filling:

• 2 cups fresh Bing cherries, pitted and quartered
• 3/4 cup cherry soda
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch

Chocolate Sauce:

• 1 cup semisweet chocolate chips
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup
• 2 tablespoons heavy cream, plus extra if needed

Ricotta Filling:

• 1 cup ricotta cheese
• 1/4 cup powdered sugar, plus additional for dusting
• 1/2 teaspoon ground cinnamon
• 1/4 cup mini dark chocolate chips
• 1 teaspoon vanilla extract
• 1 small dark chocolate block, for shaving

Special Equipment:

Six 4-inch tart pans with removable bottoms

Instructions

1. Preheat your oven to 425F (220C).
2. Make the buttery crust: In a food processor, pulse flour, granulated sugar, and salt. Add cold butter cubes and pulse to a crumbly texture like grated Parmesan. Mix in egg yolk and vanilla until dough forms. Shape into a disk on a floured surface.
3. Roll dough to 1/4-inch thick. Cut six circles larger than your tart pans, press into pans, and trim edges.
4. Line with foil and dried beans; chill 15-20 minutes. Bake 12 minutes, remove weights, and bake 2 more minutes until golden.
5. Cook vibrant cherry filling: Simmer cherries, 1/2 cup cherry soda, vanilla, lemon juice, and sugar for 10 minutes until softened. Stir in cornstarch slurry (remaining soda + cornstarch) and cook 2-3 minutes to thicken. Strain, reserving cherries and syrup.
6. Prepare silky chocolate sauce: Melt chocolate chips in a double boiler. Brush insides of cooled tart shells with some melted chocolate. Stir butter, corn syrup, and cream into remaining chocolate; thin with extra cream if needed.
7. Whip up dreamy ricotta: Blend ricotta, powdered sugar, cinnamon, mini chips, and vanilla until smooth and irresistible.
8. Assemble with flair: Spoon ricotta into each chocolate-lined shell, top with cherries.
9. Serve gorgeously: Drizzle plates with chocolate sauce and reserved cherry syrup. Place tarts on top, shave dark chocolate over, and dust with powdered sugar. Slice in and savor the magic!