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Inspired by cannoli filling, this raspberry cannoli tart is sweet, decadent, and a breeze to make for a quick little sweet treat.

A dessert that can be thrown together almost effortlessly, this raspberry cannoli tart is a decadent delight without being overly sweet.

Flaky puff pastry is topped with a ricotta and dark chocolate chip filling and finished with a swirl of raspberry preserves and fresh macerated raspberries. And it’s beyond easy to prepare, making it a recipe you’ll want to keep in your back pocket for nights when you just need a little sweet treat.

It’s not exactly like a cannoli, so don’t come after me, but the ricotta filling dotted with dark chocolate chips reminded me of cannoli, and it tastes so good with the buttery, flaky puff pastry.

How to make this raspberry cannoli tart

What you need

Puff pastry: I use a sheet of puff pastry that is about 10 inches by 15 inches. Some brands sell them as two smaller sheets. You can either pinch them together as one large tart or make two smaller tarts.
Raspberries: I macerate raspberries in just a touch of granulated sugar.
Ricotta filling: For the filling, you’ll need ricotta, granulated sugar, whole milk, vanilla extract, flour, and dark chocolate chips.
Raspberry preserves: I swirl a few teaspoons of raspberry preserves into the ricotta mixture for even more raspberry flavor.

How to make it

Step 1: Make sure you thaw the puff pastry in the refrigerator for at least two hours before starting the recipe.
Step 2: Macerate the raspberries. Place the raspberries in a bowl with granulated sugar and toss to combine.
Step 3: Prepare the filling. Gather all the ingredients except the chocolate chips and beat with an electric hand mixer until smooth. Fold in the chocolate chips and set aside.
Step 4: Prepare the puff pastry. Place it on a parchment paper-lined baking sheet and crimp the edges to create a lip. Use a fork to prick the inside of the puff pastry all over. Pour the ricotta filling on top. Add four teaspoons of preserves over the ricotta and use a toothpick or butter knife to swirl the preserves into the ricotta. Scatter the macerated raspberries on top.
Step 5: Brush the edges of the puff pastry with heavy cream. Transfer to an oven preheated to 400ºF for about 30 minutes.
Step 6: Remove from the oven and let stand for 15 to 30 minutes before slicing.

Raspberry Cannoli Tart

Inspired by cannoli filling, this raspberry cannoli tart is sweet, decadent, and a breeze to make for a quick little sweet treat.

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Prep Time: 15

Cook Time: 10

Inactive time: 45

Total Time: 1 10

Servings: to 12 slices

Calories: 224kcal

Equipment

Ingredients

6 ounces raspberries
1 tablespoon sugar
1 cup ricotta cheese (whole milk)
¼ cup granulated sugar
1 egg
2 tablespoons whole milk
1 teaspoon vanilla extract
¼ cup all-purpose flour (sifted)
¼ cup dark chocolate chips
1 sheet puff pastry (thawed; see Note 1)
4 teaspoons raspberry preserves
1 tablespoon heavy cream (or milk, for brushing)

Instructions

Prepare the raspberries:

Place the raspberries in a bowl with 1 tablespoon sugar. Toss gently to combine. Set aside.

Prepare the ricotta mixture:

Gather 1 cup of ricotta cheese, ¼ cup of granulated sugar, 1 egg, 2 tablespoons milk, and 1 teaspoon vanilla extract in a large mixing bowl. Beat with an electric mixer until smooth. Add ¼ cup of sifted flour and mix until combined. It’s okay if a few lumps remain.
Fold in the dark chocolate chips. Set aside.

Assemble the tart:

Preheat the oven to 400ºF.
Remove the thawed puff pastry from the refrigerator. Line a baking sheet with parchment paper. Place the puff pastry on the lined baking sheet. Carefully crimp the outside edges of the puff pastry to create a lip around the edge.
Use a fork to prick the inside of the puff pastry lightly.
Spoon the ricotta mixture onto the puff pastry, leaving about ½ inch of space between the ricotta and the inside edge of the pastry.
Add 4 teaspoons of raspberry preserves on top of the ricotta. Use a toothpick or butter knife to gently swirl the preserves into the ricotta.
Arrange the fresh raspberries on top.
Brush the edges of the pastry with heavy cream or whole milk.

Bake the tart:

Transfer the baking sheet to the oven. Bake for 30 minutes or until the puff pastry is golden and flaky and the ricotta has set. Remove from the oven and let stand at room temperature for 15 to 30 minutes.

To serve:

Slice the tart into pieces and enjoy!

Notes

Note 1: Use a sheet of puff pastry that is roughly 10 inches by 15 inches. Some brands may package the puff pastry as two smaller sheets. You can either make two smaller tarts or simply connect the two smaller sheets to make one larger sheet. I use a bit of water to seal the middle seam of the two sheets together.

Nutrition

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Raspberry Cannoli Tart