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Crostata Tart with Ricotta Cheese and Chocolate

It is one of the most scrumptious tarts you could ever imagine. The soft, creamy filling pairs wonderfully with the strong taste of the chocolate. Crostata tart with ricotta and chocolate is a genuine delicacy which makes a delicious snack or a moderately sweet dessert. It’s easy to make with simple ingredients. Take notes and prepare it yourself.
Course Breakfast, Dessert, Snack
Cuisine Italian
Keyword crostata ricotta chocolate
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Ingredients

For the shortcrust pastry 

  • 1 + ⅔ cups of all-purpose flour  (about 270g)
  • 3 egg yolks
  • ½ cup cup or 1 stick of butter (100g)
  • ½ cup of granulated sugar (100g)
  • 1 tsp of vanilla extract 

For the filling 

  • 2+ ¼ cups of sheep’s milk ricotta cheese (or 50% from sheep’s milk and 50% from cow’s milk)
  • 1 cup of chocolate chips
  • 1 extra-large egg 
  • tsp (a few drops) of orange blossom extract
  • 1 tsp  of vanilla extract (4g)
  • ½ cup of granulated sugar (100g)
  • Powdered sugar to garnish 
Servings 8 people

Instructions

  • First to prepare the tart crust, soften the butter at room temperature or in the microwave (be careful not to melt it); 
  • In a big mixing bowl put the egg yolks, the sugar, and the coarsely diced butter. Work fast to mix it with your hands until you have a grainy texture;
  • Add the flour and combine the ingredients until you have an even mixture.
  • Use a spoon or your hands, but try not to warm the dough too much; 
  • Wrap it in plastic wrap and refrigerate for 2 hours; 
  • In the meantime, prepare the ricotta filling. Drain the ricotta to eliminate all the whey;
  • Then combine the ricotta, sugar, and the egg; 
  • Add the orange blossom and vanilla extract until it’s even and smooth; 
  • Add the chocolate chips and combine well; 
  • Refrigerate for about 2 hours; 
  • When the time is up, take the dough out of the fridge and knead it; 
  • Take a 8-inch (20cm) round baking pan with 1.5 inch (4cm) high sides; 
  • Roll out the cold dough between two sheets of parchment paper;
  • Roll out a disk big enough to overlap the tart pan; 
  • Place it in the tart pan covering the bottom and the sides; 
  • Trim off the overlapping edges and make a ball of the leftover dough to use for the garnish;
  • Prick the dough with the tines of a fork; 
  • Evenly spread out the filling; 
  • Roll the extra dough, cut it into 0.5 inches about wide stripes to decorate; seal the edges with the fingers; 
  • Refrigerate the tart for 20 minutes; 
  • Pre-heat the static oven to 350°F (180°C) and bake for about 45 minutes; 
  • Turn off the oven and let the tart rest inside for about 10 minutes; 
  • Open the oven door and let the tart cool down;
  • When completely cool, generously sprinkle with powdered sugar.