Ricotta Crostata (Italian Ricotta Tart) Recipe
This classic Italian Ricotta Crostata is a delightful ricotta tart featuring a buttery, tender crust and a creamy ricotta filling studded with mini chocolate chips. The crostata offers a perfect balance of sweetness and texture, making it a wonderful dessert or afternoon treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Crust
- 2 cups all purpose flour (270 grams)
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 large eggs
- ¼ cup cold butter, cubed
For the Filling
- 15 ounces whole milk ricotta cheese, drained
- 1 ¼ cup powdered sugar (125 grams)
- ½ teaspoon ground cinnamon (optional)
- ¾ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center to ensure even baking.
- Prepare Crust Mixture: In a large food processor fitted with the blade attachment, combine the flour, granulated sugar, baking powder, and kosher salt. Pulse until the dry ingredients are blended well.
- Add Eggs and Butter: Add the eggs and cold, cubed butter to the processor. Pulse just until the dough comes together and can be pressed into a ball, indicating it holds its shape well. Set the dough aside.
- Make the Filling: In a separate bowl, whisk together the drained ricotta cheese, powdered sugar, and ground cinnamon until smooth and well combined. Fold in the mini chocolate chips gently.
- Assemble the Crostata Base: Grease a 9-inch tart or pie pan lightly. Press a little over half of the crust dough evenly into the bottom and halfway up the sides of the pan using your hands.
- Add the Filling: Pour the ricotta filling evenly over the crust base, spreading it out smoothly.
- Add the Topping: Crumble the remaining dough with your hands over the ricotta filling to cover it completely. Alternatively, you may shape the remaining dough into a lattice pattern if desired.
- Bake: Place the tart on the center oven rack and bake for about 40 minutes, or until the crust topping is golden brown and cooked through.
- Cool and Serve: Remove from the oven and allow to cool on a wire rack. Dust with powdered sugar before serving to add a beautiful finishing touch. Enjoy your delicious Italian Ricotta Crostata!
Notes
- Make sure to drain the ricotta cheese well to avoid a watery filling.
- You can skip the cinnamon if you prefer a more classic ricotta flavor.
- This crostata can be served warm or at room temperature.
- For extra flavor, add lemon zest to the filling mixture.
- Store leftover tart covered in the refrigerator for up to 3 days.