Indulge just as Italians do with this classic crostata ricotta e cioccolato (ricotta and chocolate tart). You’ll love that it’s made with soft and lightly sweetened, no-butter pastry dough and a delicate filling of ricotta and dark chocolate chips. A subtle note of vanilla and lemon zest lift all the other flavours. Simple and delicious, this dessert is usually served on Sundays or during the Easter holiday.
WHY YOU’LL LOVE THIS CROSTATA RECIPE
- The Crust: It’s soft and lightly sweet, similar to a biscuit that simply melts in your mouth. This is a no-butter pastry dough. What this means is, that apart from being lighter (and more diet-friendly, if we can call it that!) it’s also a lot easier to work with. It offers a lot more elasticity and will not crumble at all.
- No Chilling Time: Because this is a no-butter crostata dough, you can use it right away! A real time-saviour.
- The Filling: If you love Ricotta cheese then this crostata recipe will sure be one of your favourites. The delicate taste of this cheese pairs beautifully with the chocolate chips, vanilla and lemon zest. It also has just the right amount of sweetness.
- Fast and Easy: You’ll only need about 20 minutes of hands-on work and the oven will do the rest.
Crostata Ricotta e Cioccolato (Ricotta and Chocolate Tart)
Yield:
8 - 10 Servings
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Ingredients
For the Dough
- 2 eggs
- 100 g caster sugar
- 80 g sunflower oil
- 8 g baking powder
- 370 g all-purpose flour
For the Filling
- 500 g ricotta
- zest from 1 lemon (small)
- 100 g dark chocolate chips
- 70 g caster sugar
- 1 teaspoon vanilla extract
To decorate
- powdered sugar
Instructions
PREPARE THE DOUGH
- Crack the eggs in a medium-sized bowl, add the sugar, sunflower oil and baking powder. Mix using a whisk.
- Start adding the flour to the mixture, a little bit at a time. In the beginning, you can mix using a fork until you obtain a more robust consistency. Then you can transfer the dough to a floured surface and keep incorporating flour whilst kneading using your hands. Keep kneading the dough until you obtain a smooth, elastic consistency.
ROLL THE DOUGH
- Take ⅔ of the dough and start rolling it into a circular shape, around 28 cm in diameter. Transfer the dough to a greased and floured tart tin (you can use butter or some sunflower oil). I used a 24 cm diameter tart tin.
- Roll the remaining ⅓ of the dough and using 2 different sizes of circular nozzles start creating a pattern. Set aside until ready to use.
- Preheat the oven at 170 °C (ventilated oven) or 180 °C (static oven).
MAKE THE CROSTATA FILLING AND BAKE
- To a bowl, add the ricotta, remaining sugar, lemon zest, vanilla extract and chocolate chips. Combine all ingredients with a rubber spatula.
- Transfer the filling to the tart tin and distribute it evenly. Then, cover with the remaining dough patterned top and remove any excess pastry from the borders.
- Bake for 40 minutes in the preheated oven: at 170 °C (ventilated oven) or 180 °C (static oven).
- Allow the crostata to cool for at least 20 minutes before decorating it with powdered sugar. Serve warm or at room temperature.
Check out the video for this recipe on my Instagram Account Page.
Notes
How to store crostata?
This crostata will keep well in an airtight container in the fridge for 3 - 4 days. Alternatively, place it on a plate and wrap tightly in cling film.
Allow to come to room temperature before serving or place in the microwave just until slightly warm.
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