Ricotta Crostata (Italian Ricotta Tart)

Ricotta Crostata (Italian Ricotta Tart)

This Ricotta Crostata is a creamy and delicious treat made with a simple pasta frolla crust and sweetened ricotta filling. You can chill the dough and roll out a lattice crust for the top, or crumble on the dough for a more rustic look.

Course Dessert

Cuisine Italian

Keyword Crostata, ricotta crostata

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 321kcal

Author Angela Allison

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.

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