Strawberry Cannoli Tart

Use fresh summer berries to make this delightful strawberry tart inspired by the classic Italian cannoli. The crust is a simple press-in dough that tastes like sugar cookies but crunches like a cannoli shell.

By Yankee Magazine

May 19 2021

strawberry cannoli tart og

Strawberry Cannoli Tart

Photo Credit : Styled and Photographed by Liz Neily

Use fresh summer strawberries to make this delightful tart inspired by the classic Italian cannoli. The filling begins with ricotta, which is scented with vanilla and orange zest, fluffed with whipped cream, and set with gelatin. The crust is a simple press-in dough that tastes like sugar cookies but crunches like a cannoli shell. Be sure to budget at least an hour for the filling to set—this is a make-ahead dessert, and well worth the wait.

This strawberry tart looks so pretty when baked in a rectangular tart pan, so here we used a 14-by-5½-inch pan. However, you can also use a 9- or 10-inch round pan, if that’s what you have. Also, you can prepare and bake the crust up to two days ahead of time (cover and store at room temperature).


8 servings

For the crust


½ cup (1 stick) unsalted butter, softened
¹⁄3 cup granulated sugar
1 large egg yolk
1 ¼ cups all-purpose flour
¼ teaspoon table salt
1 ½ tablespoons heavy cream


First, make the crust: Using a handheld or stand mixer, cream the butter and sugar in a medium bowl on medium-high speed for 2 minutes. Add the egg yolk and beat until combined. Add the flour and salt and beat on low speed for 30 seconds. Add the cream and mix on low until the dough comes together. Gather the dough into a ball, press into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.

Break the dough into pieces and press them into the tart pan and up the sides to create an even layer about ¹⁄8 inch thick (pay attention to the corners, where dough tends to pile up). Dip the flat bottom of a cup in flour and use it to press the dough more evenly. Transfer the pan to the refrigerator to firm up for 30 minutes. Meanwhile, preheat your oven to 350°.

Prick the bottom of the pastry shell all over with a fork. Bake the pastry shell for 15 minutes, then remove from the oven and use the back of a teaspoon to press down any areas that have puffed up. Return to the oven and bake until golden brown, 10 to 15 minutes more. Remove and let cool to room temperature.

Meanwhile, make the filling.

For the filling


¼ cup milk
1 package (2½ teaspoons) gelatin
1 ¾ cups whole-milk ricotta cheese
½ cup powdered sugar
1 ¼ teaspoons orange zest
1 ¼ teaspoons vanilla extract
¼ teaspoon table salt
¾ cup heavy cream
1 pound strawberries sliced, plus raspberries or red currants (optional), for garnish


Pour the milk into a small saucepan, sprinkle the gelatin over it, and let sit for 5 minutes to soften. Set the saucepan over medium heat, gently whisking, just until the mixture begins to steam, 1 to 2 minutes. Remove from heat and set aside.

In a medium bowl, stir together the ricotta, powdered sugar, orange zest, vanilla extract, and salt. Add the milk-gelatin mixture and stir until blended.

In a large bowl, whip the cream to medium peaks. Gently fold the cream into the ricotta mixture until blended. Pour the filling into the prepared tart shell and chill until set, at least 1 hour and up to 1 day. Garnish with strawberry slices in a shingled pattern, adding vertical slices for height and variety. Add raspberries or red currants, if desired. Serve cold, with extra strawberry slices on the side.