Sweet Tooth Experiments

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Orange Lemon and Chocolate Cannoli Tart

Posted on Posted in Tarts .

Orange Lemon and Chocolate Cannoli Tart

Orange Lemon and Chocolate Cannoli Tart

I have this absolutely awesome Cannoli recipe where I usually cheat and buy the Cannoli shells from my Italian grocery down the road. I buy the shells as I’m not a fan of deep frying food and to be honest try to opt for the more healthier versions of sweets if I can.

Now, my Italian grocery has recently been taken over and I don’t like my chances of being able to get my hands on the usual traditional Italian products I have in the past. So I had a though…What would happen if I tried to make my awesome Cannoli’s in a tart instead of the fried shells?

Sweet pastry is quite simple to make (especially if you have a food processor) therefore by turning my Cannoli’s into a tart I won’t have to deep fry or make my own shells.

The outcome – This by far would have to be one of the best sweets I have made in a long time. The only difference from my Cannoli recipe is I added an egg and baked this version and OMG I had people telling me how much they adored my tart that had never commented on my baking before.

Orange Lemon and Chocolate Cannoli Tart recipe

Ingredients:

Pastry

  • 2 cups flour
  • ½ cup white sugar
  • ½ tsn salt
  • 2 tsn cocoa powder
  • 100g butter
  • 1 egg
  • 1 tbns milk

Filling

  • 375g ricotta
  • 165g icing sugar
  • 1 egg
  • I lemon
  • 1 orange
  • 100g 70% cocoa dark chocolate

 

Method:

  1. Pre-heat the oven to 175c and spray a tart tin with oil.
  2. Place the flour, sugar, salt and cocoa powder into a food processor and pulse a few times to mix.
  3. Dice the butter into small pieces and process until combined.
  4. Add the egg and milk and process until combined.
  5. Wash hands and turn dough out into a ball onto baking paper.
  6. Using a rolling pin roll the dough into a circle shape and place into the tart tin and place tin into the fridge for 20 mins.
  7. Place the ricotta, egg and icing sugar into a bowl.
  8. Grate the chocolate, orange zest and lemon zest into the bowl.
  9. Stir until all ingredients are combined well.
  10. Spoon the mix into the tart tin and smooth the top.
  11. Place into the oven and cook for 25 mins or until the party is browned and the filling has puffed up a bit.
  12. Once cooked let the tart cook before removing from tin.

 

Notes:

  • If you don’t have a food processor combine flour, sugar, salt, cocoa ponder and diced butter in a bowl. Rub butter with dry ingredients until it resembles breadcrumbs. With your hands mix in the egg and milk until the dough is formed.

Orange Lemon and Chocolate Cannoli Tart recipe

Ingredients

Orange Lemon and Chocolate Cannoli Tart

Step 5

Orange Lemon and Chocolate Cannoli Tart recipe

Step 6

Orange Lemon and Chocolate Cannoli Tart recipe

Step 9

Orange Lemon and Chocolate Cannoli Tart recipe

Step 10

 

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Rice and Almond Tart

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rice tart

Rice and Almond Tart

If you are a fan of almonds and want to try a recipe with a very interesting and unique texture then this tart is for you.

I’m not really a big rice eater nor almond, however incorporating rice in a tart seemed interesting and got me wanting to experiment.

This tart is not super sweet but goes very well with a dollop of cream or ice-cream on the side for a filling sweet treat.

rice tart

Ingredients:

  • 2 cups of rice milk
  • ½ cup white sugar
  • 1 tsn cinnamon
  • ½ cup medium grain rice
  • 2 eggs
  • ½ cup almond meal
  • ½ tsn almond essence
  • 1 tbsn lime rind finally grated
  • 1 x 28cm sweet short crust pastry shell or store brought sweet crust pastry.

 

Method:

  1. If using store brought pastry, roll out on a lightly floured surface and transfer pastry into a lightly greased 25cm loose-bottomed tart pan. Refrigerate for 30 minutes. If you are using a bought tart shell omit this step.
  2. Preheat the oven to 200c.
  3. Line the pan with baking paper and fill with rice (this is called blind baking which stops the center of the pastry in the tart rising).
  4.   Bake for 15 minutes, remove paper and rice and cook for a further 5 minutes until ever so slightly browned.
  5. Place milk, sugar and cinnamon in a pan and stir over the stove on low until the sugar is dissolved. Boil, add the rice then simmer covered, stirring every 5 minutes for 25 minutes or until the liquid has been absorbed by the rice. Cool.
  6. Blend the rice with a mixer/food processor until smooth.
  7. Mix the rice mix, eggs, almond meal, almond essence and rind in a bowl.
  8. Pour into the pastry shell and cook on 180c in the oven for 20 minutes until golden.

 

Notes:

  • This can be served with cream or ice-cream.

 

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Healthy Chocolate Mousse Tart

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healthy chocolate mousse tart

Healthy Chocolate Mousse Tart

Yep, you read that correctly. No cream, sugar or butter naughtiness. The only ingredient in this that makes it a chocolate mousse technically is the chocolate!

Introducing the high protein, low GI, (depending on the yoghurt brand you use) healthy (low fat) chocolate mouse.

Now this recipe is for a mousse, however the last time I made this I placed the mousse into a sweet short crust tart shell and not one person realised that it wasn’t a full fat chocolate naughty tart.

Such a simple recipe you will never go back to a cream based mousse again!

 

Ingredients:

  • 200g dark chocolate
  • 350g soft silken tofu, drained
  • 2 tsn vanilla essence
  • 1/8 tsn almond essence
  • ½ cup fat free plain yoghurt

 

Method:

  1. Melt the chocolate in a microwave safe bowl on medium in the microwave for 1 minute or until the chocolate starts to melt slightly. With a metal spoon stir until chocolate is smooth and melted.
  2. Place the tofu and essence in a food processor and blend until smooth.
  3. Add chocolate and process until combined and smooth.
  4. Pour mix into a bowl with yoghurt and fold to combine.
  5. Pour mix into a read made short crust pastry shell (see notes) and place in the fridge until ready to serve.

 

Notes:

  • As mentioned I bough a sweet crust already made pastry shell for this. All I did was follow the directions on the pack and once cooled placed the mousse into the shell and then refrigerated.
  • You can also decorate with a cup of mixed berries to serve or with some shaved chocolate curls.
  • For more information on how to make the pastry shell please see my spiced pumpkin pie recipe for details on 3 how to make the pastry from scratch.

 

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healthy chocolate mousse tarts

healthy chocolate mousse tarts

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