Ricotta Crostata

A classic Italian dessert that will get under your skin as soon as you try it. Its best served with a cup of warm beverage, but it can also be paired with a glass of sweet white wine. Its perfect as a dessert after lunch or as a treat for guests.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 450 g Flour, Wheat, bread flour

  • 60 g Powdered sugar

  • 1 pinch Salt, table

  • pieces Lemon zest, fresh

  • 220 g Butter, unsalted

  • 2 piece Egg, fresh

  • pieces Water

Filling

  • 450 g Cheese, cottage cheese

  • 2 piece Egg, fresh

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 2 spoons Juice, lemon

  • pieces Lemon zest, fresh

  • 1 spoon Alcohol, Rum

  • pieces Powdered sugar

Steps

  1. In a large bowl, add flour, powdered sugar, salt, and lemon zest. Mix the ingredients well. Add the cubed butter to the mixture. Use your fingertips to rub the butter into the dry ingredients, lifting the mixture to make it airy and crumbly. Add the beaten egg and a little water or milk to quickly bring the ingredients together into a dough.

  2. Divide the dough into two parts - the larger portion, about 2/3 of the total dough, will be used for the base, and the remainder for the lattice. Wrap each portion separately in plastic wrap and refrigerate for at least 1 hour.

  3. Grease a tart pan with a removable bottom (23 cm in diameter) with butter and dust it with flour (remove any excess flour). Take the larger portion of the chilled dough and roll it out on a lightly floured surface into a circle about 3 mm thick, slightly larger than the tart pan.

  4. Transfer the rolled-out dough to the tart pan using a rolling pin. Gently press it into the bottom and sides of the pan. Trim any excess dough or fold it inward to form a rim. Prick the bottom of the dough with a fork in several places, then cover it with plastic wrap and refrigerate for 30 minutes.

  5. Meanwhile, preheat the oven to 180°C (350°F) and prepare the filling. Place the ricotta in a bowl and mix it with regular and vanilla sugar, egg yolks, grated lemon zest, and lemon juice. If desired, add a splash of rum or grappa. Mix the ingredients with a hand whisk.

  6. Take the tart pan out of the refrigerator and pour the prepared filling onto the chilled base. Spread it evenly with a spatula and smooth the top.

  7. Take the second portion of dough from the refrigerator and roll it out on a lightly floured surface to 3 mm thickness. Cut it into strips and arrange them in a lattice pattern over the top of the crostata. Press the ends of the strips onto the rim of the crostata.

  8. Bake the crostata in the preheated oven on the middle rack for about 45 minutes. It's done when the pastry is golden brown and the filling is set.

  9. Remove the tart pan from the oven and place it on a wire rack. Let the crostata cool completely, then carefully remove it from the pan and serve on a plate or platter. Dust with powdered sugar, slice, and serve.

Nutrition Information (Per 100g)

  • Calories: 291.42 kcal
  • Fat: 13.46 g
    • Saturated Fat: 7.51 g
  • Carbohydrates: 31.31 g
    • Sugars: 10.9 g
  • Protein: 8.14 g
  • Fiber: 0.56 g