Crostata di Ricotta

🧂 Ingredients

• 500 g Fresh whole milk ricotta cheese(Ensure ricotta is well-drained. For best results, strain it through a fine-mesh sieve lined with cheesecloth for at least 1 hour, or preferably overnight in the refrigerator.)
• 150 g Granulated sugar(Adjust to your sweetness preference.)
• 3 Large eggs(At room temperature.)
• 400 g Pasta frolla (Italian shortcrust pastry)(Homemade or good quality store-bought. This amount is typically enough for the base and lattice top of a standard tart.)
• 50 g Candied citrus peel(Finely chopped. Orange or lemon peel are traditional choices.)
• 50 g Dark chocolate chips or finely chopped dark chocolate(Optional, but adds a lovely contrast.)
• 1 tsp Lemon zest(From about 1 medium lemon, finely grated.)
• 1 tsp Vanilla extract(Optional, for added flavor.)
• 1 egg yolk beaten with 1 tsp water Egg wash(For brushing the pastry lattice.)

👨‍🍳 Instructions

1. 1

   Prepare the Pasta Frolla: If making from scratch, prepare your favorite pasta frolla recipe. Once made, wrap it tightly in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 2 days) until firm. This resting period is crucial for a tender crust.

   ⏱️ 20 minutes preparation + 1 hour chilling
2. 2

   Prepare the Ricotta Filling: In a medium bowl, whisk together the well-drained ricotta cheese and granulated sugar until smooth and creamy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the finely chopped candied citrus peel, chocolate chips (if using), lemon zest, and vanilla extract (if using). Mix until just combined. The filling should be thick but pourable.

   ⏱️ 10 minutes
3. 3

   Assemble the Crostata: Preheat your oven to 180°C (350°F). Lightly grease and flour a 23-24 cm (9-inch) tart pan with a removable bottom. Divide the chilled pasta frolla into two portions, one slightly larger than the other (about 2/3 for the base and 1/3 for the lattice). On a lightly floured surface, roll out the larger portion of dough into a circle large enough to line the bottom and sides of the tart pan. Carefully transfer the dough to the pan, pressing it gently into the base and up the sides. Trim any excess dough. Pour the prepared ricotta filling evenly into the pastry-lined tart shell.

   ⏱️ 15 minutes
4. 4

   Create the Lattice Top: Roll out the remaining pasta frolla thinly. Cut it into strips about 1.5 cm (1/2 inch) wide. Arrange the strips over the ricotta filling in a lattice pattern, pressing the ends gently onto the edge of the crust. You can also use cookie cutters to create decorative shapes if desired. Brush the lattice strips with the prepared egg wash for a golden finish.

   ⏱️ 10 minutes
5. 5

   Bake the Crostata: Place the tart pan on a baking sheet (to catch any potential drips). Bake in the preheated oven at 180°C (350°F) for 40-50 minutes, or until the crust is golden brown and the ricotta filling is set and slightly puffed. The center should no longer be jiggly when gently shaken.

   ⏱️ 40-50 minutes
6. 6

   Cool and Serve: Remove the crostata from the oven and let it cool completely in the pan on a wire rack. This allows the filling to fully set. Once cooled, carefully remove the outer ring of the tart pan. Serve the crostata at room temperature or chilled. It can be dusted with powdered sugar just before serving, if desired.

   ⏱️ 1 hour 30 minutes cooling

💡 Pro Tips

• ✓Draining the ricotta thoroughly is the most critical step for a firm, not watery, filling.
• ✓This tart is a traditional Italian Easter specialty, particularly in regions like Rome and Naples, though variations exist.
• ✓For a richer flavor, you can add a tablespoon of Marsala wine or Strega liqueur to the ricotta filling.

🔄 Variations

• Pastiera Napoletana: A more complex version of ricotta tart, often made with cooked wheat berries.
• Fruit Additions: Incorporate fresh berries or thinly sliced apples into the filling.
• Nutty Crust: Add finely ground almonds or hazelnuts to the pasta frolla dough.

🥗 Nutrition

Per serving