Going with the miniature trend I encounter so often in baking, I thought, Why not make cannoli filling and pipe it into tart shells? Tart shells are a bit more sturdy than traditional cannoli shells, but this would allow them to be pre-made without the taste suffering. Plus, I hoped it would provide the perfect of shell-to-filling ratio.
I was quite pleased with the results and will definitely be making these little delights again!
Chocolate Chip Cannoli Tarts
Makes 36 tarts
Preheat oven 350º
In a medium bowl or food processor, combine:
4.5 ounces cream cheese
12 tablespoons butter
1 1/2 cups flour
Blend together until coarse meal forms. Chill 10 minutes. Remove the pastry dough from the fridge. Using your hands, make 36 individual balls. Press evenly into the bottom and sides of mini-muffin pans. Bake 25 minutes. While the shells are baking, prepare filling.
In a medium bowl, mix together until smooth:
1 cup ricotta cheese
1 cup mascarpone cheese
1/2 cup finely granulated sugar
1 teaspoon vanilla
1 teaspoon Grand Mariner
Do not assemble until the tart shells are completely cool. Spoon filling into a pastry bag. Pipe the filling into the shells. [You'll want to use a large circular tip, such as a #4.] Decorate the top of the tart with chocolate chips [you'll need about 150] and, if available, orange zest. Refrigerate until serving.