Ricotta Crostata is a delicious and creamy Italian tart made with a pasta frolla crust and ricotta cheese chocolate chip filling. Known as Crostata di Ricotta, this is a simple and tasty recipe that’s perfect for any occasion!
If you love ricotta and the flaky butter flavor of tart crust, then you have to give this authentic Italian recipe for Ricotta Crostata a try. This simple and delicious recipe comes together quick! The crumbled pasta frolla topping makes it a simpler ricotta crostata that’s ready in just minutes!
Love chocolate and ricotta? Be sure to try my Chocolate Chip Ricotta Cake or this Chocolate Ricotta Bundt Cake. If you love classic Italian desserts, try this crumbly Almond Sbrisolona recipe or the classic Ciambella cake.
Ricotta Crostata
A ricotta crostata is a variation of the classic Italian crostata that features a rich, creamy ricotta cheese filling. This dessert is particularly popular in southern Italy, especially in regions like Sicily and Campania.
Ricotta Crostata combines the buttery, crumbly shortcrust pastry (pasta frolla) with a sweetened ricotta-based filling. This version is sweetened even more with the addition of mini chocolate chips.
This recipe consists of three layers:
- Crust (Pasta Frolla): The base is a simple shortcrust pastry made with flour, sugar, butter, and eggs. This forms the base and topping of the crostata.
- Filling: The sweet ricotta filling is usually mixed with sugar and flavorings.
- Topping: Ricotta crostata can have a lattice of dough strips on top. However, this recipe uses a crumbled dough topping which can be used at room temperature rather than chilling ahead of time. It also gives the crostata a more rustic look and texture.
After assembling, the crostata is baked until the pastry is golden, and the ricotta filling is set. Serve with a sprinkle of powdered sugar for the perfect Italian dessert.
What is an Italian Crostata?
An Italian crostata is a traditional rustic tart or pie, commonly found in Italian cuisine. It consists of a simple, buttery, shortcrust pastry (called pasta frolla) that’s filled with various ingredients, typically fruit preserves, fresh fruits, or Italian pastry cream.
For a delicious jam-filled version, be sure to try my Italian Crostata recipe.
You’ll love that this recipe is simple to put together and great for a special occasion or just a midday treat. The crust is easy to make and press into the pan, with no rolling pin required!
This tart is a more rustic version of a classic crostata and is great when you need a dessert recipe that’s both simple and delicious. Plus, it’s tasty the next day too!
So, if you love classic Italian dessert recipes, give this Ricotta Crostata a try. You’re going to love it!
Pasta Frolla Ingredients
- Butter: use cold cubed unsalted butter for the crust.
- Flour: all purpose flour works best.
- Sugar: you’ll need a bit of granulated sugar to sweeten up the dough.
- Salt: kosher salt is best for baking.
- Baking Powder: make sure you are using baking powder and not baking soda.
- Eggs: you need two cold large eggs for the crust.
Ricotta Crostata Filling Ingredients and Variations
- Ricotta: make sure you are using well-drained whole milk ricotta cheese.
- Powdered Sugar: confectioners sugar keeps the filling soft and not grainy.
- Cinnamon: ground cinnamon is optional but adds a great warm flavor.
- Chocolate Chips: I love to make this with mini chocolate chips.
- Variations: instead of the chocolate chips and cinnamon, you could flavor your ricotta crostata with lemon juice and lemon zest, or add a bit of your favorite extract.
How to Make a Ricotta Crostata
This dish is classically made in a tart pan with a removable bottom. You can, however, make this in a standard 9-inch pie plate.
What I love about this dish is that it comes together quick and you don’t have to wait for the Italian pastry dough to chill before using. Plus, it’s tested and perfected and guaranteed to come out perfect every time!
Step 1: Make the Pasta Frolla Dough
You can make ricotta crostata dough in a food processor fitted with the blade attachment or in a bowl using your hands. There is no need to have the dough chill before using unless you plan on rolling out the excess dough with a rolling pin to make a lattice pattern for the top.
To start, combine the flour, sugar, baking powder, and salt. Then add in the cold cubed butter and eggs. Pulse the food processor until the mixture comes together when squeezed.
Step 2: Press into Tart Pan
Pour about two-thirds of the dough into a greased tart pan. Use your hands to press the pie crust into the pan and up the sides of the pan; set aside.
Step 3: Make the Ricotta Filling
In a large bowl, combine the ricotta, powdered sugar, and cinnamon (if using). Mix together using a handheld beater or whisk until smooth and well combined.
Then, fold in the mini chocolate chips. Pour the ricotta mixture into the tart shell.
Step 4: Add on Top Crust
Lastly, crumble the remaining pasta frolla dough on top of the crostata. You should have enough extra dough to cover the top of the ricotta.
Alternatively, you can make a lattice topping, using the reserved piece of dough. Just make sure the dough is chilled before rolling into strips on a lightly floured surface.
Bake the crostata on the center rack of preheated oven until the crust is set and the top is golden brown. Remove from oven and let cool on a wire rack completely.
Remove the crostata from the tart pan and dust the top with powdered sugar before serving.
Ricotta Crostata Baking Tips
- The pasta frolla crust is simple to put together using a food processor. However, you can always make the dough using a pastry cutter or your hands.
- The dough should be slightly crumbly but able to hold its shape when squeezed.
- Drain the ricotta before using. You can do this by setting it in a fine mesh sieve set over a bowl.
- You can omit the cinnamon if you’d like, or add other flavors like lemon or orange zest.
- No tart pan? You can make this in a greased pie dish.
- Store leftover ricotta crostata in an airtight container (or cover with plastic wrap) at room temperature for up to two days, or refrigerate for up to a week.
Classic Italian Cakes You’ll Love!
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Ricotta Crostata (Italian Ricotta Tart)
Equipment
- food processor with blade attachment
- 9-inch tart pan or pie pan
Ingredients
For the Crust and Topping
- 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
Ricotta 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 to 350 degrees. Position rack in center of oven.
- In a large food processor fitted with the blade attachment, combine the flour, sugar, baking powder, and salt. Put on lid and pulse until combined.
- Then, add in the eggs and cold cubed butter. Pulse just until the mixture is well combined. You'll know its ready when you the you can squeeze the dough together and it holds shape; set aside.
- For the filling, in a bowl combine the drained ricotta, powdered sugar, and cinnamon. Whisk together until well combined and smooth. Stir in the chocolate chips.
- Pour a bit more than half of the crust mixture into a lightly greased 9-inch tart pan or pie pan. Use your hands to press the dough into the bottom of the pan and about half way up the sides.
- Add the ricotta filling mixture on top of the crust and spread evenly. Use your hands to crumble the remaining dough on top of the filling to cover the ricotta layer. (You could also make this a lattice topping if you'd like).
- Place on center rack in preheated oven and bake for about 40 minutes, or until the topping is golden brown. Let cool on wire rack before serving. Dust with powdered sugar for a pretty finish. Enjoy!
Notes
- The pasta frolla crust is simple to put together using a food processor. However, you can always make the dough using a pastry cutter or your hands.
- The dough should be slightly crumbly but able to hold its shape when squeezed.
- If your ricotta is very wet, drain it before using. You can do this by setting it in a fine mesh sieve set over a bowl.
- You can omit the cinnamon if you’d like or add other flavors like lemon or orange zest.
- No tart pan? You can make this in a greased pie dish.
- Store leftover ricotta crostata in an airtight container (or cover with plastic wrap) at room temperature for up to two days, or refrigerate for up to a week.
