Pistachio Cannoli Tart with Chocolate and Ricotta Tips, FAQ & printable recipe

Tips for success

For the best chocolate curls, use a block of chocolate and a box grater. Chill the chocolate in the freezer for 10 minutes before grating — it will produce longer, more defined curls. If the chocolate starts to soften, return it to the freezer briefly. Grate over a plate to catch all the shavings.

When piping the ricotta, hold the bag vertically and apply steady pressure. Release the pressure before lifting to create clean peaks. If you don’t have a piping bag, use a zip-top bag with the corner snipped off, or simply spoon the ricotta in dollops and swirl with the back of a spoon for a rustic look.

Variations

• Citrus Twist: Add 1 teaspoon of orange zest to the ricotta filling and increase the candied orange peel to 1/3 cup. The extra citrus brightens the flavor and pairs beautifully with the chocolate.
• Nutty Crunch: Sprinkle chopped toasted almonds or hazelnuts along with the pistachios for an extra layer of crunch. Toast the nuts lightly in a dry skillet before chopping.
• Berry Burst: Scatter fresh raspberries or sliced strawberries over the ricotta before adding the chocolate drizzle. The tart berries cut through the sweetness and add a pop of color.
• Espresso Kick: Dissolve 1 teaspoon of instant espresso powder in the vanilla extract before adding to the ricotta. The coffee flavor deepens the chocolate notes and adds complexity.

Storage and make-ahead

Fridge

Store leftover tart in an airtight container in the refrigerator for up to 2 days. The pastry will soften but the flavor remains.

Freezer

Freezing is not recommended as the ricotta filling becomes watery and the pastry loses its texture.

Reheat

Reheat individual slices in a toaster oven or under the broiler for 2–3 minutes until the pastry is crisp and the filling is slightly warm.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The puff pastry will soften slightly, but the flavor remains delicious.

For best texture, reheat individual portions in a toaster oven or under the broiler for a few minutes to crisp the pastry. Avoid freezing, as the ricotta filling will become watery and the pastry will lose its flakiness.

The puff pastry base can be baked up to a day in advance and stored in an airtight container at room temperature. The ricotta filling can be prepared a few hours ahead and kept refrigerated in a piping bag.

Assemble the tart just before serving to keep the pastry crisp. The toppings can be chopped and grated ahead as well.

Serving ideas

Serve the tart warm or at room temperature. If serving warm, let the assembled tart sit for 5–10 minutes so the chocolate drizzle sets slightly.

Cut into squares or rectangles with a sharp knife, wiping the blade between cuts for clean edges. A dusting of extra powdered sugar just before serving adds a festive touch.

This tart pairs beautifully with espresso or a dessert wine. For a more indulgent presentation, add a scoop of vanilla gelato on the side.

The combination of creamy, crunchy, and flaky textures makes it a memorable finale to any meal. Leftovers can be enjoyed the next day, though the pastry won’t be as crisp.

Frequently asked questions

Recipe card

Pistachio Cannoli Tart with Chocolate and Ricotta

Prep 20 minCook 25 minTotal 45 minServes 8

Ingredients

• 1 sheet puff pastry, thawed
• 2 cups whole-milk ricotta
• 3/4 cup confectioners' sugar
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 1/2 cup shelled pistachios, coarsely chopped
• 1/4 cup candied orange peel, chopped
• 4 oz 70% dark chocolate, grated
• 2 oz dark chocolate, melted
• 2 tbsp powdered sugar

Instructions

1. Heat the oven to 400°F (200°C). Coarsely chop the pistachios and candied orange peel, then set aside. Grate the 70% dark chocolate on a box grater into fine curls and reserve. Line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on the prepared baking sheet. Prick the pastry all over with a fork. Bake for 20–25 minutes until puffed and golden brown. Transfer to a wire rack to cool completely.
3. In a large bowl, combine the ricotta, confectioners' sugar, and vanilla extract. Beat with an electric mixer until smooth and fluffy. Fold in the dark chocolate chips gently with a spatula.
4. Transfer the ricotta mixture to a piping bag fitted with a large star tip. Pipe billows of the ricotta across the cooled puff pastry, covering the surface evenly.
5. Sprinkle the chopped pistachios and candied orange peel evenly over the ricotta peaks. Then scatter the grated chocolate curls over the top, letting them nestle among the ricotta.
6. Drizzle the melted dark chocolate over the ricotta peaks in a zigzag pattern. Dust with powdered sugar. Lift a warm flaky portion to serve, ensuring each piece gets pastry, ricotta, nuts, and chocolate.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.