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Author Notes: I clearly remember the first cannoli I ate at Auckland's renowned Italian restaurant Coco's Cantina. It blew my mind. My tart version is perhaps less labour intensive than the traditional individual cannolis, but embodies all the same flavours and, with its dusting of cocoa, is just as decadent. —Jordan Rondel, The Caker
For the pastry
- 110 grams unsalted butter, melted and cooled
- 1 pinch of fine sea salt
- 200 grams plain flour
- 40 grams icing sugar, sifted
For the filling
- 2 cups ricotta
- 1 organic egg
- 1 teaspoon cinnamon
- 1 teaspoon orange zest
- 2 teaspoons brown sugar
- 2 teaspoons almond extract
- 60 grams 70% dark chocolate chips
- 1 tablespoon good quality cocoa powder
- Preheat oven to 170C fan bake, and put a baking tray on the bottom shelf to heat up. Grease a 20cm pie or tart tin with a removable base.
- First, make the pastry. In a food processor, combine all ingredients. It should just come together as a crumbly dough, so do not over mix. Press pastry into the greased pie/tart tin – you want a thin layer along the bottom and up the sides. You may have a little pastry left over, which you can wrap up and refrigerate.
- Next, make the filling. In the food processor, blend all of the ingredients (except the chocolate chips) until just combined. Stir in the chocolate chips by hand. Spoon ricotta filling into pastry and spread out evenly.
- Carefully place tart on hot baking tray and cook for around 25-35 minutes, or until crust is golden and the filling has puffed.
- Allow tart to cool fully before removing it from the tart tin and placing on a cooling rack. Once tart is completely cool, dust with cocoa power using a fine mesh sieve.
- Serve cold or at room temperature. Store in an airtight container in the fridge for up to 3 days.