Time 4h40m Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F. Lightly spray a 9-inch pie plate with nonstick cooking spray. In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter. Press crumb mixture into the bottom and sides of pie plate. Use the back of a fork or measuring cup to firmly press the bottom and sides of the pie plates to form an even layer of the crust. Bake the crust at 350 degrees F for about 8-10 minutes or until golden brown. Remove from oven and cool completely. In a large mixing bowl, beat together ricotta, mascarpone, and powdered sugar, with an electric mixer on medium speed, until well combined. Beat in vanilla, orange zest, cinnamon, and salt. Then stir in mini chocolate chips. Spoon filling into cooled pie crust. Spread the filling in pie crust. Refrigerate pie for at least 3-4 hours or overnight before serving. Top as desired with whipped cream, mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries.
Time 55m Number Of Ingredients 12 Steps:
Place Ricotta cheese in cheese cloth or in a sieve over a bowl and refrigerate for 24 hours. It has to drain as long as possible to remove excess moisture.Remove from fridge and with a spatula over a clean bowl push the ricotta through the sieve (remove from cheesecloth and place in a sieve). This will make it nice and creamy, add sugar a little at a time and taste until desired sweetness (I used 1/2 cup of sugar you may want more or less). Fold in chocolate chips. Place filling in a pastry bag with a large tip and fill tarts, make sure to fill tarts just before serving. You could also fill tarts using a spoon. Top with powdered/icing sugar or extra chips if desired. Enjoy! In a medium bowl whisk together flour, sugar, cocoa and cinnamon, make a well in the middle and add butter (start with 1 tablespoon if too dry add the remaining tablespoon), egg and wine mixing with a fork. Bring it together to form a dough. Wrap in plastic and refrigerate for 20 minutes.Pre-heat oven to 350°, lightly grease and flour 15 cannoli tubes or even mini tarts. Or make your own tubes with rolled up pieces of foil.Roll dough out very thin** and cut with a round cookie cutter (medium size) to fill muffin tins, prick the bottom of the tarts with a fork a couple of times, then top each tart with a square of parchment paper and fill with dry beans. If using cannoli tubs, wrap the pastry so that it overlaps and seal by brushing with a little egg white (beat slightly).Bake for approximately 15 minutes or until pastry is golden. Let cool completely before coating or dipping with chocolate and nuts. Break chocolate into pieces and melt (either microwave or place chocolate in a small bowl and place over a small pot of boiling water make sure water does not touch bowl with chocolate).Let cool a little then coat each tart with chocolate. Set aside to harden.
Time 25m Yield 8 servings. Number Of Ingredients 14 Steps:
Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
Time 45m Yield 8 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside. Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly. Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down. Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered. Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.
