It's time to take a trip back in time, not too long ago, mind you, but just enough to a spot when summers were simpler, and maybe even a little more fun. Amy Traverso, who's the Senior Food Editor at Yankee Magazine, stopped by Tonia's Kitchen to talk little about her summer growing up in Boston's North End. And in those summers, you'd often find people enjoying a splendid summer dessert. Among, a classic, a cannoli. Amy told Tonia she drew inspiration for her recipe for a Strawberry Cannoli from those hot summer days in the North End. Amy says she created this to resemble the texture of a sugar cookie, with a ricotta-based creamy filling that's light and fluffy and has a hint of citrus. Since it's the summer, it's a perfect time to try this.
Yield: 8 servings
For the crust
Ingredients
- 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
Instructions
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
Ingredients
- 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
Instructions
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.
(Heather Marcus (Yankee Photograpy)
