Roman Ricotta Crostata
User Reviews
5
Roman Ricotta Crostata
Description
This Roman Ricotta Crostata starts with a traditional Italian crostata dough rolled thin and placed in a pie or tart pan. A layer of sour cherry jam is spread across the dough beneath a rich filling made by beating ricotta cheese, vanilla, egg, sugar, and cream until smooth. Chocolate chips may be folded in for added texture.
After the filling is added over the jam layer, strips of the remaining dough form a lattice crust on top. This crostata is baked until the crust is golden and the filling sets, creating a dessert with a tender crust and creamy center balanced by the tart cherry jam.
The texture is creamy and smooth from the ricotta, with sweetness moderated by the sugar and richness from the cream. The sour cherry layer adds freshness and a slight tang, complementing the mild cheese flavor. Baking at 350°F ensures a nicely browned crust without overcooking the filling.
Leftover crostata should be refrigerated, covered tightly, and can be frozen for longer storage. Using room temperature ingredients contributes to a smooth filling texture, and draining watery ricotta before use helps prevent excess moisture in the final tart.
Ingredients
- 1 Italian Crostata Dough Recipe
RICOTTA FILLING
- 1-2 cups ricotta cheese room temperature
- 1 teaspoon vanilla
- 1 large egg room temperature
- ¼-½ cup granulated sugar
- 2-3 tablespoons cream heavy, whole or whipping, room temperature
- ¼ cup chocolate chips optional
*If you like a very rich crostata then use 2 cups if not 1 cup will be enough.
EXTRAS
- ¼-½ cup sour cherry jam aka visiciolata in Italian
Instructions
- Prepare the Italian Crostata Dough.
- While the dough is chilling make the filling, in a medium – large bowl beat until smooth the ricotta, vanilla, egg, sugar and cream, fold in the chocolate chips if using.
- Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-22 cm) pie plate or springform tart pan.
- Remove the dough from fridge and knead the dough a couple of times to soften it up, divide the dough into 2 parts, place one part on a floured flat surface. Roll out to 1/8″ thickness round circle. Be sure to flour the rolling pin also.
- Transfer the dough circle to the prepared pie plate, if the dough fall apart or breaks, don't worry just patch it up with your fingers (lightly floured or wet), trim the dish of any extra dough. Prick the dough with the tongs of a fork,
- Spread the cherry jam evenly on the top of the dough. Spread the Ricotta cream mixture evenly over the jam.
- Roll out the 2nd part and cut to make 10 strips to create a lattice finish. Place 5 of the strips across the pie and the other 5 over in a criss cross form (see photos).
- Brush the top of the crostata lightly with milk and bake for approximately 35-45 minutes or until golden. If the top is browning too much, then cover with foil and continue baking. Let cool before serving. Enjoy!
Notes
- If ricotta is watery, drain it in a sieve for 30 minutes before using.
- Bring all filling ingredients to room temperature 1-2 hours before use for better texture.
- Store leftovers tightly covered in the refrigerator for 2-3 days.
- Freeze crostata wrapped tightly and sealed in a freezer bag; thaw overnight in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 102mg | 4% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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