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Crostata Ricotta e Cioccolato

Crostata Ricotta e Cioccolato

  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert, Tarts
  • Method: Baking
  • Cuisine: Italian

Description

Crostata Ricotta e Cioccolato (Ricotta and Chocolate Tart) is a classic dessert of the Roman tradition and consists of a short pastry (pastafrolla) with a delicate filling of ricotta and dark chocolate. In Rome, it is served as a Sunday meal dessert, or on special occasions, like Easter.


Ingredients

For the Crostata:

  • 300 g flour type 0 (or all-purpose)
  • 100 g raw cane sugar
  • 100 g unsalted butter
  • 1/2 tsp baking powder
  • 2 eggs, organic free-range
  • 1 tsp pure vanilla extract
  • 1 lemon, the zest, grated

For the Ricotta:

  • 400 g ricotta
  • 80 g granulated sugar
  • 1 egg
  • 1 orange, the zest, grated
  • 90 g dark chocolate (70% cacao), chopped
  • icing (powdered) sugar, for decoration

Instructions

  1. In the bowl of a stand mixer or a food processor add the sugar, the cubed butter and the sifted flour/baking powder. Mix, pulsing, until you obtain a “sandy” mixture.
  2. Then add the eggs, vanilla, lemon zest, and pulse the mixture just until slightly mixed. Do not overheat the pastry with the blades.
  3. Pour it onto a work surface and work it lightly with your hands until you get a ball of dough. Wrap it with plastic wrap and let it rest in the fridge for about 1/2 an hour to 1 hour.
  4. In the meantime, in a bowl, add the ricotta and beat it with a whisk along with the sugar.
  5. Add the egg, and the orange zest.
  6. Stir gently with a whisk until the mixture is smooth. Finally, add the chopped dark chocolate. Set aside.
  7. Take the short pastry from the refrigerator, if necessary bring it to temperature by working it lightly with your hands. Cut a piece (about a 1/4) that you will need for the decorative strips and place it back in the fridge.
  8. Roll out the remaining pastry with a rolling pin on a floured surface to about a 4 mm thickness.
  9. With the help of the rolling pin, transfer the pastry into a rectangular tart mold (35 x 11 cm) with a removable bottom, or a round springform mold (about 22-24 cm in diameter). If it cracks do not worry, use your hands gently to patch it back together.
  10. With a sharp knife, cut the excess dough on the borders and puncture the bottom with the tins of a fork.
  11. Preheat the oven to 180° C (350° F). Fill the pastry shell with the ricotta mixture, smoothing it with a spoon.
  12. Take out the other piece of short pastry and roll it out to a 3 mm thickness. Cut strips or any other design you like. Arrange the strips of pastry in a lattice pattern over the top of the filling. Push the edges into the sides of the case so they are joined.
  13. Bake in preheated oven for about 45-50 minutes. Check it often during the last minutes of cooking. When the strips are golden on the surface, it is ready.
  14. Take it out of the oven and let it rest for a few hours on a rack, until it cools completely.
  15. After the resting time, extract it from the mold, sprinkle the whole surface with plenty of icing sugar.
  16. Store in the refrigerator lightly covered and consume within two-three days. It is good both cold, kind of like a cheesecake, or at room temperature for a creamier effect.

Notes

If your ricotta is too watery and grainy first let it drain, then pass it through a sieve.

If you use this size rectangular pan you will have some leftover pastry dough. You can make simple but delicious shortbread cookies or bake 1 or 2 amazing tartlets with jam or chocolate spread.

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