Chocolate Chip Cannoli Tartlets
makes 24 tartlets
for the tartlet crust
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon kosher salt
- 9 tablespoons very cold unsalted butter, cut into cubes
- 1 large egg, gently whisked
- 1 egg white, whisked
In the work bowl of your food processor, combine flour, sugar, and salt; pulse to combine. Scatter the butter over the flour mixture and pulse several times, until the butter is in roughly pea-sized pieces. Add the egg and and pulse in 10-second increments, until a dough begins to come together.
Turn the dough out until a lightly floured surface and knead just enough to pull the together any dry bits. Shape into a disc and wrap in plastic wrap. Chill for two hours.
Place the dough on a well-floured surface and roll with a rolling pin to about 1/8-inch in thickness. Cut into twenty-four circles using a 2 1/4-inch biscuit cutter. Gently press the dough into a miniature muffin tin, forming tiny cups. Use the tines of a fork to dot the crusts with holes for steam.
Cook's Note: For my particular mini muffin pan, the 2 1/4-inch cutter is the perfect size. However, I realize that these pans are not standardized, so feel free to test a couple different sizes to make sure you have a proper fit. You are looking for just enough dough to come up the sides of the cavity and just barely reach over the edges.
Freeze the tartlet crusts for at least thirty minutes. Preheat oven to 375 degrees.
After the crusts have chilled, take a large sheet of aluminum foil that has been greased with nonstick spray on one side and press the greased side down over and into the crusts, sealing tightly. This will help those crusts stay in their proper places. Place the muffin tin on the center rack of your oven and bake for 20-25 minutes, until the crusts look almost done. (You will have to peek under a corner of the aluminum foil to evaluate.)
Remove the aluminum foil gently, then brush each crust lightly with a bit of the whisked egg white and return to the oven for an additional 2-5 minutes; until the edges have begun to brown and the centers are fully baked.*
Cook’s Note: The brush of egg white may seem like an extra step, but this will help to “laminate” the crusts so that they will not become soggy when we fill them.
Allow the tartlet shells to cool fully before filling.
(Tartlet crust adapted from Smitten Kitchen.)
for the ganache
- 4 ounces semisweet chocolate chips
- 1/4 cup heavy cream
In a small, glass bowl, combine chocolate and heavy cream. Microwave at 30-second increments, stirring well after each, until the chocolate has melted and is thick and shiny.
Using a small spoon, place about 1 teaspoon of ganache in the center of each tartlet. Allow the ganache to cool for a few moments while you prepare the cannoli filling.
for the cannoli filling
- 1/4 cup heavy whipping cream
- 1 cup whole milk ricotta
- 6 tablespoons confectioner’s sugar, sifted
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 cup miniature chocolate chips, plus extra for decorating
- cocoa powder, for dusting
Using an electric mixer, beat heavy cream on high speed until soft peaks have formed.
In a separate bowl, whisk ricotta until very smooth. Stir in confectioner’s sugar and spices, then gently fold in the heavy cream. Stir in the chocolate chips. (Stirring in a bit of lemon zest would also be traditional, but I prefer to omit it.)
Transfer the filling to a piping bag and pipe about 1/2 tablespoon of filling onto the top of each tartlet. Sprinkle with mini chocolate chips and cocoa powder. Refrigerate until ready to serve. Enjoy!!
Cook’s Note: I would recommend serving these tartlets the same day that you make them. However, you can make the tartlet shells and ricotta filling a day in advance and fill them just before serving.
(Cannoli filling recipe adapted from Alex Guarnaschelli.)