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Crostata di Ricotta e Cioccolato

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Crostata di Ricotta e Cioccolato is a classic Italian tart made with a buttery crust and a creamy ricotta filling studded with dark chocolate chips. Elegant yet simple, it’s a gently sweet dessert perfect for any occasion.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 300 g all-purpose flour
  • 150 g unsalted butter, cold and cubed
  • 120 g granulated sugar (for pastry)
  • 1 large egg (for pastry)
  • 400 g ricotta cheese, well drained
  • 100 g granulated sugar (for filling)
  • 1 large egg (for filling)
  • 120 g dark chocolate chips
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest, finely grated

Instructions

  1. In a large bowl, mix flour and sugar. Add cold butter and rub with fingertips until crumbly.
  2. Add one egg and mix until the dough forms. Knead briefly, shape into a disc, wrap, and refrigerate for 30 minutes.
  3. Preheat oven to 180°C (355°F). Lightly grease a 24 cm tart pan.
  4. In another bowl, mix ricotta with sugar until smooth. Add egg, vanilla extract, and lemon zest. Stir to combine.
  5. Fold in chocolate chips evenly.
  6. Remove dough from fridge. Roll out two-thirds and line the tart pan. Trim excess dough.
  7. Pour in the ricotta-chocolate filling and smooth the top.
  8. Roll out the remaining dough, cut into strips, and create a lattice pattern on top.
  9. Bake for 40 minutes, until the crust is golden and the filling is set. Cool completely before slicing.

Notes

  • Ensure ricotta is well-drained to avoid a watery filling.
  • Let the crostata cool completely before slicing for cleaner cuts.
  • Use orange zest instead of lemon for a warmer citrus flavor.
  • Mascarpone can be used to replace part of the ricotta for richness.
  • Chilling the dough helps with easy rolling and a tender crust.

Nutrition

Find it online: https://savorymomskitchen.com/crostata-di-ricotta-e-cioccolato/