Recipes › Dessert › Crostata di Ricotta Recipe

Crostata di Ricotta Recipe

Recipe by Pedro M. A. Neves

Crostata di ricotta is a classic Italian dessert featuring a crisp, buttery pastry crust filled with creamy ricotta cheese, candied fruits, and a hint of citrus. This Sicilian-inspired tart balances the delicate sweetness of the filling with the textural contrast of a golden shortbread shell. Often served at celebrations and family gatherings, it represents the heart of Italian dolce-making tradition.

Ingredients

• 250g all-purpose flour (1¾ cups)
• 125g cold butter, cubed (4.4 oz)
• 50g granulated sugar (¼ cup)
• 1 large egg yolk
• 5ml vanilla extract (1 teaspoon)
• 2.5ml salt (½ teaspoon)
• 500g whole milk ricotta cheese (17.6 oz)
• 100g granulated sugar (½ cup)
• 2 large eggs
• 30ml rum or brandy (2 tablespoons)
• Zest of 1 lemon (about 5g)
• Zest of 1 orange (about 5g)
• 75g mixed candied peel, finely chopped (2.6 oz)
• 50g dark chocolate chips (1.75 oz)
• 30g pine nuts (1 oz)
• 15ml honey (1 tablespoon)
• Powdered sugar for dusting

Instructions

1. Make the pastry dough by combining flour, cold cubed butter, 50g sugar, egg yolk, vanilla extract, and salt in a bowl. Use a pastry cutter or your fingertips to work the mixture until it resembles coarse breadcrumbs, then gently knead until a compact dough forms. Wrap in plastic wrap and refrigerate for 15 minutes.

2. Preheat oven to 190°C (375°F). Roll the chilled dough between parchment paper to 3mm thickness and line a 9-inch (23cm) tart pan with removable bottom, pressing gently into corners. Trim excess dough and prick the base with a fork.

3. Line the pastry with parchment paper and fill with dried beans or pie weights. Blind-bake for 12 minutes until the crust is set but still pale, then remove weights and parchment. Return to oven for 3 minutes to lightly dry the bottom.

4. While crust bakes, press ricotta through a fine-mesh sieve into a bowl to remove excess moisture, then whisk in 100g sugar, eggs, rum, lemon zest, and orange zest until smooth and well combined.

5. Fold candied peel, dark chocolate chips, and pine nuts into the ricotta filling until evenly distributed throughout.

6. Pour the ricotta filling into the warm pre-baked crust, smooth the top with an offset spatula, and drizzle lightly with honey.

7. Bake at 190°C (375°F) for 25-30 minutes until the filling is set around the edges but has a slight jiggle in the center. The top should be light golden and dry to the touch.

8. Cool the tart in the pan for 10 minutes, then run a thin knife around the edges and gently remove the ring from the tart pan. Let cool completely on a wire rack for at least 1 hour before serving.

9. Just before serving, dust generously with powdered sugar using a fine sieve. Slice with a sharp, clean knife, wiping between each cut for neat portions.

10. Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature for 30 minutes before serving for best flavor and texture.

Substitutions

• Replace ricotta with an equal weight of mascarpone for a richer, more luxurious filling
• Substitute candied peel with 75g of dried apricots, finely chopped, for a less intensely sweet flavor
• Use almonds or hazelnuts instead of pine nuts for different texture and nutty notes
• Replace dark chocolate chips with white chocolate or omit entirely for a traditional cheese-forward filling

Tips

• Straining ricotta through a sieve is essential—it removes excess whey and prevents the filling from being watery or weeping during baking
• The filling should jiggle slightly when removed from the oven; residual heat continues to set it as it cools, ensuring creamy rather than rubbery texture
• If your pastry edges brown too quickly, cover them loosely with aluminum foil during the last 10 minutes of baking to prevent over-browning
• Candied peel and chocolate chips should be finely chopped to ensure even distribution and prevent pockets of sweetness

Crostata di ricotta originates from Sicily and southern Italy, where ricotta-filled pastries are central to the dessert tradition. The combination of ricotta, candied fruits, and nuts reflects the island's historical influence from Mediterranean and Arab trade routes, creating a uniquely Italian expression of sweet pastry craft.

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