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Crostata di Ricotta (Ricotta Tart)
Crostata di Ricotta (Ricotta Tart) is a traditional Italian recipe for a classic ricotta cheesecake with orange zest baked in a lemon-flavoured shortcrust pastry shell that's typically served over Easter. The full recipe is presented here and I hope you enjoy this classic Italian version of: Ricotta Tart (Crostata di Ricotta).
prep time
30 minutes
cook time
70 minutes
Total Time:
100 minutes
Additional Time:
(+cooling)
Serves:
8
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesItaly Recipes
This is a classic Italian dessert, that is typically served for Easter, but which is good at any time of year.
Ingredients:
140g Powdered sugar
350g 00 flour
2 egg Yolks
220g Cold butter from the fridge
finely-grated zest of 1 Lemon
For the stuffing
500g Cow's milk ricotta (or you can use my
home-made ricotta cheese recipe to prepare your own)
175g Sugar
2 egg Yolks
finely-grated zest of 1 Orange
pinch of ground cinnamon
40g Dark chocolate, chopped
Method:
Line a fine-meshed sieve with muslin (cheesecloth) add the ricotta and set aside over a bowl to drain for 2 hours.
In the meantime, prepare the shortcrust pastry. Combine the flour and diced cold butter in a mixer. Process for a few minutes until you get a sandy mixture. Turn this out onto your work surface and add the icing sugar. Form a well in the centre, and add the egg yolks. Grate over the lemon zest then knead everything together until you have a smooth and homogeneous dough.
Roll the dough into a bowl, cover in clingfilm (plastic wrap) and set aside to chill in the refrigerator for 40 minutes.
Now prepare the filling. Combine the egg yolks and sugar in a mixer. Grate in the orange zest and add the ground cinnamon. Finally add the strained ricotta and blend until smooth.
Remove the pastry from the refrigerator. Pound with a rolling pin to soften then divide into two parts (one should be twice the size of the other). Take the larger piece and roll out between two sheets of baking paper. Roll out until 3mm thick and use to line a 23cm diameter tart tin that's been buttered and floured. Use your fingers to fit the dough snugly into the cake tin.
Patch any places where the dough may have broken and even out the edges as best as you can. Prick the base with the tines of a fork, pour over the ricotta cream and level carefully with a spatula.
Sprinkle the surface with the chopped chocolate then roll out the second piece of shortcrust pastry to form a disk that you can use to cover the surface. Trim off any excess pastry then make a couple of slits in the top with a sharp knife.
Transfer to an oven pre-heated to 750°C and bake for 70 minutes. Half way through cooking make sure that the steam holes are not closed by opening them with the point of a knife.
Once cooked, remove the ricotta tart from the oven and allow to cool completely before serving.
To store any leftovers, cover with clingfilm and store in the refrigerator where it will keep for 2-3 days.
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