Cannoli Tart

Ingredients

For 8 servings

• •Cooking spray
• •160 g all-purpose flour (5.7 ounces; 1 1/4 cups)
• •50 g granulated sugar (1.8 ounces; 1/4 cup)
• •3 g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• •1 /2 teaspoon ground cinnamon
• •85 g (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
• •5 c. à soupe (80 ml) heavy cream
• •1 c. à café (5 ml) vanilla extract
• •1 egg white, lightly beaten (save egg yolk for filling below)
• •425 g whole milk ricotta (from one 15-ounce container)
• •50 g granulated sugar (1.8 ounces; 1/4 cup)
• •1 large egg plus 1 large egg yolk, divided
• •1 c. à café (5 ml) vanilla extract
• •1 /2 teaspoon orange zest from about half a large orange
• •1 /8 teaspoon ground cinnamon
• •Pinch kosher salt
• •85 g (3 ounces) dark or semisweet chocolate, finely chopped
• •30 g shelled, toasted pistachios (1 ounce; 1/4 cup), for topping (optional)
• •Powdered sugar, for topping

Method

1. 1.For the Crust: Adjust oven rack to middle position and preheat the oven to 400°F (200°C). Lightly grease an 8-inch tart pan with a removable bottom.
2. 2.In a medium mixing bowl, combine flour, sugar, salt, and cinnamon and whisk to combine. Add butter cubes and, using hands, work butter into the dry ingredients until mixture is the texture of a coarse meal. Add cream and vanilla and toss the mixture until large clumps of dough form.
3. 3.Press 2/3 of the dough mixture evenly into the bottom of the prepared tart pan, then press the remaining dough into the sides. Prick the bottom of the dough all over with the tines of a fork. Freeze until firm, about 15 minutes.
4. 4.Line the chilled pastry with a large piece of aluminum foil, taking care to press the foil into the corners of the pan. Fill the foil with pie weights, dried beans, dried rice, or sugar all the way to the brim. Bake for 15 minutes, then reduce the heat to 350°F (175°C) and bake until crust is deep golden brown on the sides, about 15 minutes. Carefully remove the foil and pie weights and bake until crust bottom is dry to the touch and deep golden brown, 5 to 10 minutes. Remove from oven and cool until no longer too hot to touch, 5 to 10 minutes. Using a pastry brush, brush crust all over with a thin layer of the beaten egg white. Return crust to oven and bake until egg white has dried and crust is shiny, 2 to 5 minutes longer. Set aside to cool while preparing the custard.
5. 5.For the Custard: Reduce oven temperature to 325°F (163°C). In a medium mixing bowl, whisk ricotta, sugar, egg, egg yolk, orange zest, vanilla, cinnamon, and salt until smooth. Using a spatula, stir in chocolate until well combined, then pour custard into prepared crust (note that the custard will be fairly thick). Spread custard into an even layer, then bake until custard is just set all the way through but center still jiggles slightly when pan is shaken, 20 to 25 minutes. Cool on counter for 30 minutes, then cover the tart loosely with plastic and refrigerate for at least 2 hours and up to 1 day before serving.
6. 6.Just before serving, scatter pistachios over top of tart, if using.Using a fine-mesh strainer, dust generously with powdered sugar. Slice and serve.