Crostata with Ricotta and Raspberry Jam
This delightful Italian dessert combines a buttery shortcrust pastry with creamy ricotta and luscious raspberry jam for a truly elegant treat. Perfect for gatherings, holidays, or whenever you’re craving something sweet and indulgent.
Servings:
8 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 320g |
| Unsalted butter | 185g |
| Brown sugar | 120g |
| Eggs | 95g (approximately 2 medium eggs) |
| Lemon zest | ½ |
| Fine salt | 1 pinch |
| Ricotta cheese | 300g |
| Raspberry jam | 250g |
| Wildflower honey | 30g |
| Lemon zest (additional) | ½ |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | ~38g |
| Protein | ~6g |
| Fats | ~17g |
| Fiber | ~2g |
| Sugars | ~20g |
| Sodium | ~60mg |
Instructions
1. Prepare the Shortcrust Pastry
- Start by making the whipped shortcrust dough. Place the softened butter (cut into cubes) in a large mixing bowl.
- Add the brown sugar and a pinch of fine salt. Beat the mixture with an electric mixer until light and creamy.
- Gradually incorporate the eggs, one at a time, ensuring each is fully blended before adding the next.
- Sift the all-purpose flour into the mixture and gently fold it in with a spatula. Ensure the dough is well combined.
- Grease a 22cm springform pan with butter.
2. Shape the Pastry Base
- Using a piping bag with a wide nozzle or a spatula, create a spiral of dough on the base of the pan, covering the entire surface evenly.
- With the remaining dough, form the edges by piping or layering strips of dough along the sides, building up to the desired height.
- Smooth the edges using a wet teaspoon or your fingers, creating a decorative pattern around the rim.
- Chill the prepared pastry base in the refrigerator for 30 minutes to firm up.
3. Prepare the Ricotta Cream
- In a small bowl, mix the ricotta cheese until smooth.
- Add the wildflower honey and zest of half a lemon. Stir until fully combined.
4. Assemble the Crostata
- Remove the chilled pastry base from the refrigerator.
- Spread the ricotta mixture evenly over the base using a spatula, smoothing the surface.
- Strain the raspberry jam through a fine sieve to remove the seeds.
- Pour the smooth jam over the ricotta layer and gently spread it to cover the entire surface.
5. Bake the Crostata
- Preheat the oven to 180°C (static setting).
- Place the crostata on the center rack and bake for approximately 40 minutes, or until the pastry turns golden brown.
- Remove from the oven and let it cool to room temperature before slicing and serving.
Tips for Success
- For the best texture, ensure your butter is softened but not melted.
- Straining the jam is optional but creates a smoother finish and enhances the overall presentation.
- This crostata pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.
Enjoy your homemade Crostata with Ricotta and Raspberry Jam, a dessert that tastes as beautiful as it looks!
