Comments on: Cannoli Tart

By: Jen

Jen — Fri, 12 Apr 2013 23:56:25 +0000

Looks fantastic!! Putting this on my queue. Though might add some candied orange peel or maraschino cherry

By: rosemary (@nycstylecannoli)

rosemary (@nycstylecannoli) — Sun, 17 Feb 2013 13:02:36 +0000

Looks great as I have an old italian recipe for something similar and the dough is so simple you just press it in the pan. A really great idea and easy way to taste cannoli without the hassel of frying the shells. Lovely website!!

By: Joy

Joy — Fri, 15 Feb 2013 02:09:15 +0000

I just finished making this and it’s chilling in the fridge. Can not wait to enjoy this beauty!

By: Raquel

Raquel — Sun, 20 Jan 2013 21:00:29 +0000

Hi! i am portuguese, so, sorry for any english mistake i can make… i would like to know the diameter of the tart pan… sometimes i think my pies have the filling very thin because the pan is bigger than should be… thank you

By: Michelle

Michelle — Sat, 19 Jan 2013 21:23:28 +0000

These look absolutely heavenly! I’m always craving cannolis, but without cannoli shells on hand, I find it difficult to make them. These would definitely satisfy my cannoli cravings!

By: Lois S.

Lois S. — Sun, 13 Jan 2013 17:37:22 +0000

Well, I’m getting ready to put this in the oven and so far I am not thrilled. The piecrust is more like a cookie dough and just as difficult to roll. It stuck to the parchment, and I could only get it off after refrigerating it and even then at least a quarter of it had to be scraped off with a spoon. The rest fell apart. It was so sticky that I had to constantly wet my fingers to piece it together. The filling tastes good, but I have no confidence in this coming out of the tart pan easily. I may try another one and use a little more flour in the crust.

By: Katie | GoodLife Eats

Katie | GoodLife Eats — Fri, 04 Jan 2013 01:07:14 +0000

Oh my goodness! I wish I had heard of this recipe earlier. We are Italian and had a big Italian dinner for our Christmas feast. This would have stolen the show as our dessert. Saving this for next year for sure!

By: Dorie

Dorie — Tue, 01 Jan 2013 23:22:14 +0000

I just made this and it is sitting on the counter waiting to go in the oven. My crust was also darker than it looked in the picture, and I am assuming it is because of the cinnamon. The dough totally fell apart as I tried to get it from parchment to tart pan so I just pieced it together. I’m sure it will taste great! Can’t wait to eat it!!! Thanks!

By: Kai

Kai — Tue, 01 Jan 2013 06:09:50 +0000

I’m fairly certain the dough looks darker when filling is simply a photographic matter.
When she took a picture of just the dough, the photo was exposed for the dough, and it looks light.
When she took the later photo with the filling, the filling is very white, so she had to expose for it – which led to a darker-looking crust. Notice the well-lit parts still look plenty nice.

By: Liz @ The Lemon Bowl

Liz @ The Lemon Bowl — Mon, 31 Dec 2012 03:32:31 +0000

My husband is from Boston and we desperately miss all of the Italian bakeries!! I love this alternative to the traditional cannoli!! Thank you!