A classic Italian tart that brings together a tender, buttery crust and a creamy ricotta filling studded with rich chocolate chips. It’s elegant enough for a special occasion yet simple enough to make at home, offering a perfectly balanced dessert that feels both comforting and refined.

Why You’ll Love This Recipe

This crostata is a timeless Italian dessert that highlights simple ingredients and traditional technique. The ricotta filling is light and smooth, the chocolate adds depth and indulgence, and the homemade pastry provides a delicate, crumbly base. It’s not overly sweet, slices beautifully, and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pastry dough:

• all-purpose flour: 300 g
• unsalted butter, cold and cubed: 150 g
• granulated sugar: 120 g
• large eggs: 1

For the filling:

• ricotta cheese (well drained): 400 g
• granulated sugar: 100 g
• large egg: 1
• dark chocolate chips: 120 g
• vanilla extract: 1 teaspoon
• lemon zest (finely grated): 1 teaspoon

Directions

1. In a large bowl, combine the flour and sugar. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
2. Add one egg and mix until the dough comes together. Knead briefly until smooth, shape into a disc, wrap, and refrigerate for 30 minutes.
3. Preheat the oven to 180°C (355°F). Lightly grease a 24 cm tart pan.
4. In another bowl, mix the ricotta cheese with the sugar until smooth. Add the egg, vanilla extract, and lemon zest, and stir until fully combined.
5. Gently fold in the chocolate chips, distributing them evenly through the filling.
6. Remove the dough from the refrigerator. Roll out about two-thirds of it on a lightly floured surface and line the tart pan, trimming any excess.
7. Pour the ricotta and chocolate filling into the prepared crust and smooth the top.
8. Roll out the remaining dough, cut into strips, and arrange them in a lattice pattern over the filling.
9. Bake for about 40 minutes, or until the crust is golden and the filling is set. Let cool completely before slicing.

Servings and timing

This recipe serves 8 people.
Preparation time: 20 minutes
Chilling time: 30 minutes
Baking time: 40 minutes
Total time: approximately 1 hour and 30 minutes

Variations

You can add finely chopped dark chocolate instead of chips for a more intense chocolate flavor. Orange zest can replace lemon zest for a warmer citrus note. For a slightly richer filling, substitute part of the ricotta with mascarpone while keeping the same total quantity.

Storage/Reheating

Store the crostata covered in the refrigerator for up to 3 days. It is best enjoyed at room temperature, so remove it from the fridge about 20 minutes before serving. Reheating is not necessary, but if desired, warm slices briefly in a low oven.

FAQs

Can I use store-bought pastry instead of homemade?

Yes, but homemade pastry provides a more authentic texture and flavor that complements the ricotta filling.

Do I need to drain the ricotta?

Yes, draining excess liquid is important to ensure the filling sets properly and doesn’t become watery.

Can I make this tart ahead of time?

Absolutely. It can be prepared a day in advance and stored in the refrigerator until ready to serve.

What type of chocolate works best?

Dark chocolate chips or finely chopped dark chocolate balance the sweetness of the ricotta very well.

Can I freeze crostata di ricotta e cioccolato?

It can be frozen once baked and cooled, wrapped well, for up to one month. Thaw overnight in the refrigerator.

Is this dessert very sweet?

No, it is gently sweet and well balanced, making it enjoyable even after a rich meal.

Can I use a different pan size?

A similar-sized tart pan works best. Using a smaller pan may require a longer baking time.

How do I know when it’s done baking?

The crust should be golden and the filling set, with only a slight jiggle in the center.

Can I add nuts to the filling?

Yes, finely chopped hazelnuts or almonds pair nicely with chocolate and ricotta.

Should I dust it with sugar before serving?

This is optional, but a light dusting can add a nice finishing touch.

Conclusion

Crostata di Ricotta e Cioccolato is a beautiful example of Italian baking at its best: simple ingredients transformed into an elegant and satisfying dessert. With its creamy filling, delicate pastry, and rich chocolate notes, it’s a recipe worth returning to whenever you want a classic treat that never goes out of style.

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