Classic Italian crostata di ricotta with a buttery, flaky pasta frolla crust and a creamy filling of ricotta, chocolate chips, lemon zest, and a touch of espresso. A recipe straight from my mother-in-law Teresa's kitchen in Italy.
If you love Italian ricotta desserts, our Raspberry Ricotta Cake is another easy bake worth having in your repertoire - and Teresa's Crostata agli Amaretti is the amaretti version from the same family table.
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My husband Fabrizio left Italy in his twenties and has been chasing the flavors of home ever since. His mother Teresa is the kind of Italian mamma who makes all her own cheeses, her own salami, and bakes a crostata for every occasion. When he misses her, he does not ask for much - just one of her tarts. So I called her. She gave me her ricotta filling recipe over the phone, and I got to work.
The result is a tart that is entirely Italian: a tender pasta frolla shell, a light and creamy ricotta filling with barely-there espresso, lemon zest that cuts right through the richness, and chocolate chips folded through the whole thing. My son took one bite and announced, 'I love your cheesecake, mommy!' My husband took a bite and told me it made his heart go pitter-patter. That was all I needed to hear.
This is one of those Italian desserts that belongs on the table at Easter, after a Sunday lunch, or any time you want something that feels genuinely homemade. It is not a quick recipe, but nothing about it is difficult - and the result is something you will make again and again.
Why You'll Love This Recipe
- A true Italian family recipe - straight from Teresa's kitchen
- Buttery, tender pasta frolla that holds its shape and slices beautifully
- Creamy ricotta filling with chocolate chips, lemon zest, and a hint of espresso
- Perfect for Easter, holidays, or any time you want an impressive homemade dessert
- Dough can be made up to 2 days ahead or frozen for up to a month
Ingredient Notes
Pasta Frolla (Sweet Pastry Dough)
- All-purpose flour - Three cups, unbleached. Spoon into the measuring cup and level off. A little extra for the work surface when rolling.
- Salt - Just a quarter teaspoon of fine sea salt or table salt. It balances the sweetness of the pastry.
- Lemon zest - From one lemon, added directly to the dough. It gives the pastry a subtle brightness that pairs beautifully with the ricotta filling.
- Confectioner's sugar (or granulated) - One cup. Confectioner's sugar gives a slightly more tender, melt-in-your-mouth texture to the dough. Granulated sugar also works - Teresa uses granulated.
- Cold unsalted butter - Two sticks (1 cup), cut into half-inch cubes and kept cold. Cold butter is essential for a flaky, short pastry. Do not let it soften before using.
- Egg - One whole large egg, plus two additional yolks. The whole egg adds structure; the extra yolks make the dough richer and easier to work with.
Ricotta Chocolate Chip Filling
- Ricotta - Two pounds. Use whole milk ricotta for the creamiest, richest result. If your ricotta is very wet, drain it in a fine mesh strainer or cheesecloth for 30 minutes before using to prevent a soggy filling. Fresh or high-quality grocery store ricotta both work well.
- Sugar - One cup of granulated sugar mixed into the ricotta.
- Eggs, separated - Two eggs. The yolks go directly into the ricotta mixture for richness. The whites are beaten separately and folded in to lighten the filling and give it a delicate, almost mousse-like texture.
- Vanilla extract - One teaspoon. It rounds out the filling and enhances the other flavors.
- Ground espresso - One teaspoon of ground espresso (not brewed espresso - ground coffee). It is subtle and you may not identify it at first, but it adds depth that makes the filling taste more complex. Do not skip it.
- Lemon zest - From one lemon, folded into the filling along with the egg whites. It adds a lovely tartness that keeps the rich filling from feeling heavy.
- Semi-sweet chocolate chips - Half a cup, folded in at the end. Semi-sweet works best here - milk chocolate would be too sweet against the ricotta. Mini chips distribute more evenly if you have them.
How to Make Crostata di Ricotta
Step 1: Make the Pasta Frolla
In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, salt, and lemon zest. Pulse briefly to mix. Add the cold butter cubes and pulse until the mixture looks crumbly, like coarse sand. Add the whole egg and the two yolks and process just until the dough starts to come together.
Turn the dough out onto a lightly floured surface, knead it briefly, and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour until well chilled.
Step 2: Line the Tart Pan
Cut the chilled dough into two portions - one slightly larger than the other. Rewrap the smaller piece and set it aside. On a lightly floured surface, roll the larger portion into a circle about 13 inches across and ⅛ inch thick.
Carefully wrap the dough around your rolling pin and drape it over an 11-inch fluted tart pan with a removable bottom.
Gently press it into the bottom and up the sides. Trim the overhang to about half an inch and fold it inward, pressing against the inside rim to reinforce the sides. Use the rolling pin or your hand to press around the pan edge and cut off any excess. Refrigerate the lined pan for 30 minutes.
Step 3: Prepare the Lattice or Topping
Roll out the reserved piece of dough to ⅛-inch thickness. For a lattice top, cut it into strips about ¾ inch wide.
For decorative cutouts, use cookie cutters to make stars, moons, or whatever shapes you like. Place the strips or cutouts on a small baking sheet and refrigerate until ready to use.
If making cutouts, bake them separately at 350°F for 10 to 12 minutes until the edges are lightly golden. Let them cool on a rack. They will be arranged on top of the finished crostata after baking.
Step 4: Make the Ricotta Filling
In a large bowl, mix the ricotta with the two egg yolks and sugar until smooth. In a separate clean bowl, beat the egg whites until fluffy and holding soft peaks.
Fold the beaten egg whites, vanilla, espresso, and lemon zest into the ricotta mixture gently. Fold in the chocolate chips last.
Step 5: Fill and Bake
Pour the ricotta filling gently into the chilled tart shell and smooth it out with a spatula.
If making a lattice top, lay the strips over the filling in an overlapping pattern. Do not worry if the pieces are slightly uneven or break a little - they will expand while baking and connect beautifully.
Bake at 325°F for 30 to 35 minutes, until the filling is just set and the pastry is golden. The center should be barely wobbly when you gently shake the pan.
Let the crostata cool to room temperature on a wire rack before removing the fluted ring.
Transfer to a serving plate, dust generously with confectioner's sugar, arrange any cookie cutouts on top, and serve.
Expert Tips
- Cool completely before slicing. The filling continues to set as it cools. Cutting too early gives you a soft, runny slice. Give it at least an hour at room temperature.
- Keep the butter cold. Cold butter is the key to a flaky, short pastry crust. If your kitchen is warm and the dough feels greasy, put it back in the refrigerator for 15 minutes before rolling.
- Drain the ricotta if it is wet. Watery ricotta leads to a wet, soft filling that does not set properly. Drain in a fine mesh strainer or cheesecloth for 30 minutes before starting if the ricotta looks very liquid.
- Do not skip the ground espresso. Just one teaspoon adds a depth of flavor that you taste but cannot quite identify. It makes the filling far more interesting than ricotta and chocolate alone.
- The lattice does not need to be perfect. If the strips break when you lay them over the filling, simply press them back together. The dough puffs and connects as it bakes and the finished crostata looks beautiful regardless.
I LOVE hearing from you and reading your comments. They make me SMILE!!:)
Crostata di Ricotta with Chocolate Chips
Ingredients
Pasta Frolla
- 3 cups unbleached all-purpose flour plus more for rolling
- ¼ teaspoon fine sea salt
- Zest of 1 lemon
- 1 cup confectioner's sugar or granulated sugar
- 1 cup 2 sticks cold unsalted butter, cut into ½-inch cubes
- 1 large egg
- 2 large egg yolks
Ricotta Chocolate Chip Filling:
- 2 lbs whole milk ricotta drained if wet
- 1 cup granulated sugar
- 2 large eggs separated
- 1 teaspoon vanilla extract
- 1 teaspoon ground espresso
- Zest of 1 lemon
- ½ cup semi-sweet chocolate chips
To Finish:
- Confectioner's sugar for dusting
Instructions
Make the Pasta Frolla:
- In a food processor, combine flour, sugar, salt, and lemon zest. Pulse briefly. Add cold butter cubes and pulse until crumbly. Add the whole egg and yolks and process just until the dough begins to come together.
- Turn out onto a floured surface, knead briefly, and shape into a disk. Wrap in plastic and refrigerate at least 1 hour.
Line the Tart Pan:
- Cut the chilled dough into two pieces, one slightly larger. Roll the larger piece into a 13-inch circle about ⅛ inch thick. Drape over an 11-inch fluted tart pan with removable bottom. Press into the bottom and sides, fold in the overhang, and trim the edge. Refrigerate 30 minutes.
- Roll the remaining dough and cut into lattice strips or decorative shapes. Refrigerate until needed.
Make the Filling:
- Mix ricotta, egg yolks, and sugar together until smooth. Beat the egg whites to soft peaks in a separate bowl. Fold the egg whites, vanilla, espresso, and lemon zest into the ricotta mixture. Fold in the chocolate chips.
Fill and Bake:
- Pour the filling into the chilled tart shell and smooth with a spatula. Arrange lattice strips over the top.
- Bake at 325°F for 30 to 35 minutes until the filling is just set and the pastry is golden. Cool completely on a wire rack.
- Remove the fluted ring, transfer to a serving plate, and dust generously with confectioner's sugar.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Drain the ricotta if it looks wet - watery ricotta leads to a filling that will not set properly. A 30-minute drain through a fine mesh strainer makes a big difference.
- Keep the butter cold throughout. If the dough becomes greasy or too soft while you are working with it, pop it back in the refrigerator for 15 minutes before continuing.
- The lattice does not need to be perfect. If strips break when placing them on the filling, just press them back together - the dough connects as it bakes.
- Cool completely before slicing. The filling sets as it cools and needs at least an hour at room temperature before cutting.
- The pasta frolla dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month.
Nutrition
Frequently Asked Questions
A crostata is an Italian open-faced tart or pie. It is one of the most traditional Italian pastries, made with a sweet shortcrust pastry called pasta frolla and filled with jam, ricotta, fruit, or custard.
A crostata is a specifically Italian form of tart. The pastry is made with pasta frolla - a rich, slightly crumbly dough made with butter, eggs, and sugar - which has a more tender, cookie-like texture than the shortcrust pastry used in French-style tarts.
Whole milk ricotta gives you the creamiest, richest filling. Fresh ricotta from an Italian deli or specialty shop is ideal if you can find it. If using grocery store ricotta, drain it first - most store-bought varieties hold more moisture than fresh and can make the filling too wet to set properly. Skim milk ricotta works but gives a slightly less rich result.
Yes. The pasta frolla can be made up to 2 days in advance and kept wrapped in the refrigerator. For longer storage, freeze the wrapped dough disk for up to 1 month. Thaw overnight in the refrigerator or let it sit at room temperature until slightly softened but still cool before rolling.
You can use a store-bought shortcrust or pie crust in a pinch, but the result will not be the same. Pasta frolla is richer, slightly sweeter, and has a more tender, cookie-like crumb that is quite different from commercial pie dough. If you have the time, the homemade dough is very much worth making - it comes together quickly in a food processor.
Store covered in the refrigerator for up to 3 days. Because the filling contains eggs and ricotta, it should not be left at room temperature for extended periods. The pastry will soften slightly in the fridge, but the flavor is still excellent. Bring to room temperature for 20 to 30 minutes before serving.
Ciao, This is my first time on your site and I love it!! Your recipes are just like my Nonna's, which I lost in a flood, but now have a chance to recoupe thank's to you!!! I found you looking for a recipe for Easter Bread, and I can't wait to try it this weekend!! Gratzi, Gratzi, Gratzi!!!!
CIAO, I am a new follower, I happened apon your site looking for a recipe for Easter bread. The way you show how each step should look is a big help, grazie. I have been looking for a good cassetta recipe but can not seem to find one, unfotunitly my Nonna's recipe's were lost in a flood'd celler and I had not memorized them all. Hopefully you have one as your recipes are as clos to her's as they come. If you have one for wine cookies too , give it up, she never had one!! LOL everything was done by eye, she had a special glass the homeade wine went in for the mesurement, she just threw it all together and each time they were perfect and delecious, topped with granulated sugar these little twists of hard cookie were the perfect after dinner treat with a cup of perked coffee that she always did on top of the stove, and we always got to share in even as children. Of course we had mostly milk, but we were never left out of the after dinner treat.Oh how I long for those days now!!! Thank's again, and I look forword to new recipies, that take me back to my childhood, back to Italy, back to my Nonna.
This pie looks to-die-for! Your memories of Italy and family stories are so touching. I'm a new follower. I love your blog!
I made your crostata today. It was amazing - and SO not like the desserts you get in an Italian bakery. This crostata was 1000 times better. The filling is so light, yet creamy. The chocolate and lemon are a perfect marriage - one doesn't overwhelm the other. I omitted the espresso powder because hubby doesn't like coffee. The crust was tender, also with a hint of lemon.
I can imagine this crust in the summer filled with blueberries, or perhaps with half the ricotta filling (sans chips and espresso) and a layer of raspberry jam, or even a lemon curd with perhaps a light meringue. The possibilites are endless!!! Thank you so much for sharing!
Being more of a cook than a baker, I found the dough a bit tricky to work with, but managed to get it rolled out. I think letting it warm up a bit (but not too much) after taking it out of the fridge helps.
As far as a story - my grandmother had an interesting one - she came from Estonia with my grandfather when she was 22. She was a beautiful young woman, and had gotten offers to become a movie star in Estonia. She turned them down for love and a new life with my grandfather in America.
That crostata sounds sooo wonderful. How cool that you all get to visit Italy each summer! I bet your husband's mom is happy to spoil you guys with all that yummy food. 😀
Beautiful crostada! I bet it was even more delicious than it looks :)! Congrats on the top 9!
Your CROSTATA looks AMAZING! How fun that you get to visit Italy every year and be spoiled:) Your dad and husband have a lot of courage to come to a foreign country to start a new life. My parents were both the first in their families to be born in the U.S, and I have always lived here.
My daughter-in-law bravely left the Philippines to attend college in Hawaii and eventually met my son in school:) We love her! The rest of her family is still there and she(and my son, and grandson) finally went to visit last year. Her mom and dad had come to visit, but she hadn't seen her siblings for seven years!
Be still my heart, I have to make this for my mom, she will be so happy. My grandparents did the same thing, and I can only imagine how hard it was. This is an amazing trip down memory lane. Hope your week is going well.
-Gina-
Expert pie crust rolling I must say!! I love how the lattice interweaved with the ricotta cheese! Our family moved to Thailand and Shanghai in a culture so foreign to us. It was a great learning experience! You could totally do it!!
What a handsome father you have! Your crostata di ricotta looks amazing...right up my alley. I've spent extended time in France but never really lived there. That is the place I'd like to hang my hat for awhile!
We liked your post so much that we shared it at http://www.facebook.com/montilloitalianfoods
Nicely done!
Deena Montillo
This is going on my growing list of things to make. Great blog and congrats on the foodbuzz top 9.
Oh Lora, this crostata is so beautiful! Thank you for sharing your mouthwatering photos and this wonderful authentic recipe. I bet your family is so proud of this beautiful creation of yours! Thanks for stopping by my blog and pointing me to yours - I'm so glad to have found you, I love your site! 🙂 - Georgia
Looks good! I wonder, do your chocolate chips sink to the base or are they evenly distributed? Its hard to tell from the angle of the slice.
Is the espresso, lemon, and chocolate combination traditional? It strikes me as an unusual flavor combination. How do you think it would be with an alternate citrus substituted?
Fantastic post and the crostata looks divine! Thanks for sharing and congrats on the Top 9! Cheers!
Lora, what a beautiful tribute to your husband's and Dad's voyage to the US ... and a nice tribute to your MIL back in Italy. She's lucky her boy found the right woman! The crostata is beautiful and I bet it was a wonderful food memory for the whole family! Nice work!
I love that your Dad an husband have their "American story" in common. What a great photo of your Dad, too! great recipe, great blog!
Your crostata looks fantastic! I've never had one with ricotta and chocolate chips, but this is definitely going into the 'must try' pile. Thank you for sharing and congrats on Top 9!!!
I can sorta relate to your dad. I came to the States when I was 11, but I was with my parents. Still, it was soooo hard. I didn't know the language, the culture, the norms...it was brutal the first 3 years...all I wanted to do was hop on a plane and go back HOME! Now I'm good. 🙂
hi Lora
simply fantastico!! I love ricotta torta's, I'm sure your mother in law would be proud of this delicious creation....my wife and I talk about spending part of the year in Italy, and I of course love Paris, right now its just a dream!
Congrats on your top 9 today!
Dennis
Lora this is really so beautiful. I love the story and the whole process of the entry.
People who come to America to find something better do really astound me because i don't think i could ever leave all the people i love behind. I do feel like its quite adventurous to go elsewhere but over all i know this is my home.
I love Italian culture, I'd like to travel to italy soon. they are such a strong/ beautiful group of individuals. thanks so much for sharing!
congrats top 9
Kimberly