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Roman Ricotta Crostata
This Ricotta Crostata is made in the traditional way with Italian pastry dough, a sweet ricotta filling and a layer of sour cherry jam.
Prep Time
40 mins
Cook Time
40 mins
Chilling Time
30 mins
Total Time
1 hr 50 mins
Servings: 10 servings
Calories: 197 kcal
Course:
Dessert
Cuisine:
Italian
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 (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!
Cup of Yum
Notes
- If you find the ricotta a little watery then place in a sieve and let sit 30 minutes.
- For room temperature remove the ingredients from the fridge 1-2 hours before using (depends on how warm your home is).Any leftovers should be covered tightly in plastic wrap or placed in an airtight container and stored in the fridge. It will last for up to 2-3 days in the fridge.
- To freeze it - wrap tightly in plastic wrap then place in a freezer safe airtight bag, it will keep for up to 3 months in the freeze. Thaw overnight in the fridge.
Nutrition Information
Calories
197kcal
(10%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
102mg
(4%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
181IU
(4%)
Vitamin C
1mg
(1%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 197
% 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.