Here's how I did it...









1 recipe of your favorite homemade pie crust dough or store-bought frozen or refrigerated pie dough





1 tablespoon melted butter mixed with 1 tablespoon of Marsala wine





1 cupcake tin (12 cups) medium size tray





1 can of cooking spray





Make dough. Spray each cupcake tart in your pan with cooking spray, lightly coating. Take a small piece of dough to fit the size of each cupcake tin, rolling out around 1/4 inch thick. Use a fork to poke holes on the bottom of each cupcake tart. Brush each cannoli tart with a mixture of butter and Marsala.





Bake crust until golden brown, around 20 minutes. Cool completely.





When cool, fill with cannoli filling below.









1 lb of Whole Milk Ricotta cheese storebought or homemade





1/4 cup or more to taste of mini chocolate chips





1/2 cup powdered sugar





2 tablespoons of quick-cooking tapioca





Mix all together and refrigerate at least two hours. In the meantime. Dip each tart rim in melted chocolate place on wax paper to dry. Fill each cooked tart shell. To our surprise on my first try, these were fantastic substitutes for cannoli pastry!





If you have leftovers refrigerate them.