*Crostata di Ricotta* is a delightful Italian dessert that showcases the rich flavors of ricotta cheese, nestled in a buttery, flaky pastry crust. This traditional tart is often enhanced with a variety of ingredients such as citrus zest, chocolate chips, or seasonal fruits, making it a versatile favorite across Italy. Its origins can be traced back to various Italian regions, each adding its unique twist to the classic recipe. The combination of the creamy filling and the crisp, golden crust makes *Crostata di Ricotta* a beloved dessert for family gatherings, holidays, and special occasions. As noted by culinary experts, “the balance of textures and the subtle sweetness make it a timeless classic in Italian cuisine.” Whether enjoyed plain or with a dusting of powdered sugar, this enchanting dessert continues to capture the hearts of dessert lovers worldwide.
Crostata di Ricotta
Crostata di Ricotta is a traditional Italian pastry that hails from the regions of Tuscany and Lazio. This delightful dish features a buttery crust filled with creamy ricotta cheese, often flavored with citrus zest and sweetened with sugar. It’s a beloved dessert, enjoyed for its rich flavor and smooth texture, making it a popular choice at family gatherings and celebrations. The origins of this dessert can be traced back to the simple peasant food of rural Italy, where fresh ricotta was readily available and used to make sweet treats.
Preparation
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300 g |
| Unsalted butter (cold, diced) | 150 g |
| Granulated sugar | 100 g |
| Eggs | 2 large |
| Ricotta cheese | 400 g |
| Powdered sugar | 50 g |
| Vanilla extract | 1 teaspoon |
| Grated lemon zest | 1 lemon |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Milk | 2 tablespoons (optional) |
Instructions
- Prepare the dough: In a large mixing bowl, combine flour, baking powder, and salt. In a separate bowl, beat the butter and granulated sugar until creamy. Add the eggs one at a time, mixing well after each addition.
- Combine ingredients: Gradually add the dry ingredients to the wet mixture, mixing until it forms a soft dough. If necessary, add milk to help bind the dough.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Make the filling: While the dough chills, prepare the filling by combining ricotta cheese, powdered sugar, vanilla extract, and grated lemon zest in a mixing bowl. Mix until smooth and creamy.
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Roll out the dough: Once chilled, remove the dough from the refrigerator. Divide it into two parts, one slightly larger for the base. On a floured surface, roll out the larger portion to fit a 9-inch tart pan.
- Assemble the crostata: Place the rolled-out dough into the tart pan, pressing gently into the corners. Fill with the ricotta mixture evenly.
- Create a lattice topping: Roll out the second portion of dough and cut it into strips. Arrange the strips over the ricotta filling in a lattice pattern.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Cool and serve: Allow the crostata to cool in the pan for at least 10 minutes before transferring it to a wire rack. Serve warm or at room temperature, optionally dusted with powdered sugar.
Indulge in this delicious Crostata di Ricotta and enjoy a taste of Italian tradition!
Frequently Asked Questions
What is Crostata di Ricotta?
Crostata di Ricotta is a traditional Italian tart made with a sweet shortcrust pastry and filled with ricotta cheese, often flavored with citrus or vanilla.
What ingredients do I need for Crostata di Ricotta?
You will need flour, sugar, butter, eggs, ricotta cheese, lemon zest, and a pinch of salt.
How do I make the crust for Crostata di Ricotta?
Mix flour, sugar, butter, and eggs until a dough forms, then chill before rolling out and lining a tart pan.
Can I use store-bought pastry for Crostata di Ricotta?
Yes, using store-bought pastry can save time and still yield a delicious tart.
How long do I bake Crostata di Ricotta?
Bake at 350°F (175°C) for about 30-40 minutes, or until the crust is golden brown.
Is Crostata di Ricotta served warm or cold?
Crostata di Ricotta can be enjoyed warm or cold, depending on your preference.
How do I know when the ricotta filling is done?
The filling should be set and slightly firm to the touch; a light golden color on top is a good indicator.
Can I add fruits to Crostata di Ricotta?
Yes, fresh fruits like cherries or berries can be added to the ricotta filling for added flavor and texture.
How should I store Crostata di Ricotta?
Store it covered in the refrigerator for up to 3 days or at room temperature for a day.
Can I freeze Crostata di Ricotta?
Yes, you can freeze it for up to 2 months. Just wrap it tightly to prevent freezer burn.
What are some common variations of Crostata di Ricotta?
Variations include adding chocolate chips, nuts, or using different flavored ricotta such as lemon or almond.
Is Crostata di Ricotta gluten-free?
It is not gluten-free unless made with a gluten-free flour blend; traditional recipes use regular flour.
What can I serve with Crostata di Ricotta?
It pairs well with a dusting of powdered sugar, fresh fruits, or a dollop of whipped cream.
How many servings does a Crostata di Ricotta make?
A standard 9-inch tart typically serves 8-10 people, depending on portion size.
