Ricotta Tart Recipe (Crostata di Ricotta)
A rich and indulgent dessert that pairs perfectly with a cup of tea or as the centerpiece of a sweet table, the Crostata di Ricotta is a traditional Italian dessert. This recipe combines the smooth, creamy texture of ricotta with a delicate, buttery crust and a hint of citrus and cinnamon for a flavorful treat that’s both comforting and elegant. Here’s how you can make this delightful dessert from scratch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Powdered sugar (Zucchero a velo) | 140g |
| All-purpose flour (Farina 00) | 350g |
| Egg yolks (Tuorli) | 2 |
| Butter (Burro) | 220g |
| Lemon zest (Scorza di limone) | 1 |
| Whole milk ricotta (Ricotta vaccina) | 500g |
| Granulated sugar (Zucchero) | 175g |
| Egg yolks (Tuorli) | 2 |
| Orange zest (Scorza d’arancia) | 1 |
| Ground cinnamon (Cannella in polvere) | 1 pinch |
| Dark chocolate chips (Gocce di cioccolato fondente) | 40g |
Instructions:
Step 1: Preparing the Dough
- Begin by preparing the dough for the tart shell. Place 350g of flour and 140g of powdered sugar in a large bowl. Make a well in the center and add the 2 egg yolks and 220g of cold butter cut into small cubes.
- Add the zest of one lemon to the mixture. Using your hands, start combining the ingredients, incorporating the butter into the flour mixture until it resembles coarse crumbs.
- Once the dough starts coming together, knead it gently into a smooth ball. If the dough is too sticky, you can add a small amount of flour, but be careful not to overwork it.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the butter to solidify, making it easier to roll out the dough.
Step 2: Making the Ricotta Cream Filling
- While the dough is chilling, prepare the ricotta cream filling. First, place the 500g of ricotta in a fine mesh sieve or cheesecloth and let it drain for about 2 hours. This will remove any excess moisture, ensuring a thick and creamy filling.
- In a food processor, combine the 2 egg yolks, 175g of sugar, and the zest of one orange. Pulse until the mixture is smooth and well combined.
- Add a pinch of ground cinnamon to the mixture for a touch of warmth and spice, then add the drained ricotta. Pulse again until everything is well incorporated and the cream is smooth and velvety. Set aside.
Step 3: Assembling the Tart
- Once the dough has chilled, take it out of the refrigerator and roll it out on a floured surface. Roll the dough into a disc that is about 3-4 mm thick.
- Lightly grease a tart pan (around 24-26 cm in diameter) with butter. Carefully transfer the dough into the pan, pressing it gently into the bottom and up the sides to fit. If the dough cracks at any point, simply patch it up with leftover dough.
- Use a rolling pin to roll over the edges of the tart pan to trim any excess dough. Prick the base of the dough all over with a fork to prevent it from puffing up during baking.
Step 4: Filling the Tart
- Pour the prepared ricotta cream filling into the tart shell, spreading it out evenly. The ricotta mixture should fill the tart shell almost to the top.
- Sprinkle 40g of dark chocolate chips evenly over the top of the ricotta cream. The chocolate will melt slightly during baking, creating a rich, melty layer over the filling.
Step 5: Baking the Tart
- Preheat your oven to 180°C (350°F). Once the oven is ready, place the tart in the center rack.
- Bake for 40-45 minutes, or until the top is golden and slightly puffed, and the filling has set. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
- Once done, remove the tart from the oven and let it cool completely in the pan.
Step 6: Finishing Touches
- Once cooled, gently remove the tart from the pan. If desired, dust the top with a little more powdered sugar for an elegant finishing touch.
- For extra flavor, you can add a few more chocolate chips on top just before serving, or garnish with fresh fruit like berries for a pop of color and freshness.
Serving and Storing:
- Serve this Crostata di Ricotta chilled or at room temperature. It makes a wonderful dessert for special occasions like birthdays, holidays, or Sunday family dinners.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This tart also freezes well—simply wrap it tightly in plastic wrap and freeze for up to 1 month.
Enjoy your delicious homemade Ricotta Tart! With its smooth, creamy filling and buttery crust, this tart is sure to impress anyone who tastes it, making it a perfect addition to your dessert repertoire. Whether it’s a casual treat or a showstopper for a special event, this recipe will be cherished for years to come.
