Cannoli Tart
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Cannoli Tart
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| Servings | Prep Time |
| 10slices | 30minutes |
| Cook Time | Passive Time |
| 15minutes | 3hours |
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Ingredients
Tart Crust
- 200g Arnotts Marie Biscuitscreates about 2 cups of biscuit crumbs
- 5tbsp White Sugar
- 140g Buttermelted
Cannoli Filling
- 1cup Thickened Cream
- 1cup Icing Sugarseparate into 3/4 cup and 1/4 cup amounts
- 500g Mascarpone Cheesesoftened
- 1tsp Vanilla Extract
- 1tsp Ground Cinnamon
Instructions
Tart Crust
- Preheat oven to 160°C (fan forced)
- Using a food processor grind Marie biscuits until crumbs are created.
- Add melted butter and sugar and mix through the biscuit crumbs until well combined.
- Grease and line the bottom of a round tart pan with baking paper. Use an approx 22cm round loose base tart pan.
- Place in oven and cook for 15 minutes. Remove from oven and allow to cool completely before adding cannoli filling.
Cannoli Filling
- In a medium bowl add the thickened cream and using an electric mixer beat for about 3 minutes until cream starts to thicken.
- Add 1/4 cup of icing sugar and continue beating for about 5 minutes until fully combined and stiff peaks start to form. Set aside.
- In a large bowl, add mascarpone cheese, 3/4 cup icing sugar, vanilla extract and cinnamon and using an electric mixer beat on slow speed until combined. Do not overmix.
- Using a spatula, add cream mixture to the mascarpone mixture and fold through until just combined.
- Spread mixture into the tart pan, smooth the top and place in the refrigerator for about 3 hours, until firm.
- Top with mini chocolate bits and sprinkle with icing sugar before serving. Store in refrigerator.