Friday, July 12 2024

Ricotta Crostata is an ideal dessert for any occasion, great for both summer and winter.

A shortcrust pastry base with a delicious ricotta filling, very easy to make.

Let’s see the process together!.



Difficulty: medium

Prep. Times: 45 minutes

Cooking Times: 25 minutes





  • 2+3/8 cups of all purpose flour
  • 1+1/4 cups of sugar
  • 2/3 cup of butter
  • 2 cups of ricotta cheese
  • 6 eggs
  • 1/8 cup of candied orange and citron peel
  • 1/8 cup of pine nuts
  • 1/8 cup of raisins
  • cinnamon powder to taste
  • grated peel of 1 lemon
  • powdered sugar




On the pastry board, mix the flour with three egg yolks, 1/2 cup of sugar and the softened butter.

Cover the dough with a dishcloth and let it rest for half an hour.

In a bowl mix the crumbled ricotta with the remaining sugar, three egg yolks and a pinch of cinnamon powder.

Add a little grated lemon peel, chopped candied fruit, pine nuts, raisins softened in warm water and squeezed and finally, stirring gently, two egg whites beaten stiff.

Roll out the dough with a rolling pin and use one half to line a buttered and flour-dusted cake pan.

Place the ricotta mixture and top with the other half of the pastry.

Brush the surface with a little beaten egg white and bake the tart in a hot oven (350 F)  for about 25 minutes.

Dust with powdered sugar and serve!

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