Crostatine with Ricotta, Yogurt, and Berries, a buttery crumbly base, a luscious creamy filling, a fresh fruity topping all in one cute dessert, a crostatina, tartlet, in Italian. A real taste of summer.
Song of the day: Così Celeste - Zucchero & Cheb Mami
The summers spent in my parents' hometown in the countryside were a welcomed change from living the everyday life in a big city.
Hills, greenery, a river, small houses replaced the cement, the crowded streets, the tall buildings. Even though our house was in the heart of the town, and not in some remote land surrounded by nothing, I had to adjust my ears to unfamiliar sounds: birds chirping, bugs flying, a clinking and clattering in the kitchens, and church bells, that replaced the sound of the horns, the traffic, and the buzz of the city.
The perks of spending all my summers in the country were: 1) I knew everybody, and everybody knew me and my family, so my parents felt comfortable leaving me to go around alone or with friends; 2) my grannies, cousins, aunts, uncles, all spent the summer there; 3) I could do things I would not do in Rome, like accompanying my grandpa fishing or tending the garden, going with my dad berry picking, spending most of the day outdoors.
The hilly countryside just 1-hour drive from Rome, where the little town was, did not have many wild berries, like blueberries, or raspberries, but mostly blackberries, and some delicious, small and sweet strawberries.
My father would love the abundance of berries we have in Canada in the summer, he would make jar after jar of his amazing jams. While me and my mother, we would make crostata and crostatine, filled with some kind of cream: whipping cream, or lemon pastry cream (our favorite), or a simple ricotta and sugar. We would top them with whatever fruit we have, strawberries being my favorite.
These Crostatine with Ricotta, Yogurt, and Berries are easy to make, light and fresh and taste like summer. The shortcrust pastry is buttery and crumbly, a hand-held dessert for sure, that will leave crumbs everywhere and will melt in your mouth. When you bite in, the freshness of the ricotta/yogurt mixture with that hint of lemon zest is going to brighten things up, while the berries will bring their juiciness and natural sweetness to balance all the flavors.
I used organic raspberries from British Columbia and organic small strawberries from our local farmers' market. The ricotta was our homemade, so creamy and smooth; the eggs, organic free-range, and you can see it from the lively golden color of the short pastry. Great ingredients for a simple, delicious treat.
These Crostatine with Ricotta, Yogurt, and Berries take me back to my family and the lovely Italian landscape where I am surrounded by love and beauty.
Song of the day: Così Celeste - Zucchero & Cheb Mami
Print
Crostatine with Ricotta, Yogurt, and Berries
- Total Time: 1 hour 30 minutes
- Yield: 6 x 4-inch crostatine 1x
Description
Crostatine with Ricotta, Yogurt, and Berries, a buttery crumbly base, a luscious creamy filling, a fresh fruity topping all in one cute dessert, a crostatina, tartlet, in Italian. A real taste of summer.
Ingredients
For the crostatine
- 150 g butter, at room temperature
- 125 g sugar
- ½ vanilla bean, the seeds
- ½ organic lemon, the zest
- 3 organic egg yolks, at room temperature
- 250 g flour "00" (or all-purpose)
For the Filling
- 150 g ricotta
- 100 g Greek yogurt
- 30 g sugar (I used vanilla sugar)
- ½ lemon, the zest
For the topping
- summer berries
- icing sugar, to dust
Instructions
- In the bowl of a stand mixer, or with a handheld mixer, work the butter, sugar, vanilla bean seeds, and lemon zest.
- Continue mixing on medium speed and incorporate the egg yolks, one at a time, then add the flour. Mix until smooth.
- Make a ball with the dough then flatten it into a disk and wrap it in plastic. Keep in the fridge for 1 hour.
- Butter the tartlet pans and cover the bottom with a parchment round. I used 6 x 4-inch (10 cm) tartlet pans with removable bottom. I had some leftover dough that I put in the freezer for later use.
- Preheat the oven to 350° F (180° C).
- Take the dough out of the fridge and wait a few minutes that it gets easier to roll. On a floured surface, roll the dough to a 3 mm thickness. Cut the rounds, bigger than the tartlet pan and place them in the pans. Using your fingers work the dough gently into the bottom and edges, cutting with a knife the excess dough from the edges. Prick the bottom lightly with a fork.
- Blind bake (that means without the filling) for 10-15 minutes in the preheated oven, or until nice and golden.
- Take out of the oven, let cool on a rack.
- In a medium bowl, whisk the ricotta, the yogurt, the sugar, and the lemon zest until smooth.
- Fill the crostatine with the ricotta mixture, then add the berries on top.
- Dust with icing sugar, and enjoy!
Notes
The total time includes the resting time for the dough in the fridge.
I didn't need more than 6 crostatine, so I wrapped the rest of the dough in plastic and put it in the freezer for later use. When you want to use it, thaw it overnight and leave it outside to come to room temperature. Then roll it and make more crostatine.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Tarts
- Method: Baking
- Cuisine: Italian
This is what summertime dessert is all about! Sweet!
★★★★★
Thank you, Annie! Love desserts like these, fresh and sweet 🙂 .
Simple and fresh!
★★★★★
Definitely, a light summer dessert. Thank you!
Vacations in the country are such nice getaways as you can immerse in the simple, basic way of life even for a short time. These crostatines look heavenly. I love Ricotta cheese, and with the addition of berries, this dessert is calling my name.
★★★★★
Thank you! It is really light and fresh, great for summer.
These are beautiful and look so fresh and full of summer flavors! I love the sound of ricotta yogurt and berries; yum!
★★★★★
Thank you! Ricotta and yogurt made the lightest of the filling, and married the berries perfectly.
Summer brings so much colors and flavors,desserts are a huge part of summer food .Love this recipe of crostata.
These are the epitome of summer in the Italian countryside :-). Thank you!
Your memories of Italy make me want to go back:) Italy is by far my favorite country I have visited. It's beautiful and the Italians love to talk, especially with their hands. After 5 minutes of conversation you fell like you have a best friend. Truly an amazing country. Your dessert looks amazing, thank you for sharing your story and recipe. Ciao!
★★★★★
Aw, thank you! So happy you enjoyed Italy. This dessert makes me go back to my country every time I eat it.
This looks like such a perfect summer treat! And your parent's place sounds so idyllic, would love to be there!
★★★★★
It is a marvelous place in the country, thank you!! And these could be one of the perfect summer treats.
This looks like such a wonderful dessert for the summer! I would definitely be eating a couple of these at a time
★★★★★
Thanks! They are so light you can easily eat two 🙂 .
The fresh berries are so amazing this time of year that I almost hate to bake with them -- this is the perfect way to turn them into a dessert while still enjoying them in their 'natural' state. Looks delicious!!!
Exactly! Enjoyed at their freshest and most pure state. Thanks!
Your childhood sounds idyllic! There's nothing like discovering the joy of freshly picked berries! And what a wonderful way to use them. These crostatine look delicious!
Thank you! So many beautiful memories of my childhood in the country! This dessert brings them all back.
I love this cold and refreshing berry crostatine for a hot summer day. Even better with fresh berries from the garden!
★★★★★
Thanks! They are perfect for summer, so fresh and delicious.
These are just gorgeous. They would be perfect for a baby shower or summer birthday party!
I can't wait to give them a go!
★★★★★
Thank you! I can see them at a summer birthday party, yes!
I love ricotta desserts! These tarts are awesome!
I love ricotta in desserts as well! Thanks!