I love my American desserts, but once in a while, I need to bake a dessert that is molto Italiano…very Italian! It’s not just me that needs it…it’s mostly my husband.
We do get to visit sweet mamma every summer. I know, it’s incredible. We enjoy every moment of the time together, as for the rest of the year, we are separated by a vast distance. My mother-n-law spoils us rotten with her amazing food. Teresa makes all her cheeses and salami. Her crostata alla ricotta is filled with her amazing homemade ricotta. I really like her spicy ricotta.
Pasta Frolla (Sweet Pastry Dough)
3 cups unbleached all-purpose flour, plus more for the work surface
1/4 teaspoon fine sea salt or table salt
Zest of 1 lemon
1 cup confectioner’s sugar (I use granulated sugar)
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
2 large egg yolks
To make the tart shell:
Transfer the cut-outs to a rack to cool.
* I made instead an overlapped lattice design. It is ok if it breaks a little and your pieces are uneven when you place on the top of the ricotta filling. It will expand while it’s baking and connect and you won’t know the difference.
Ricotta Chocolate Chip Filling
2 lbs ricotta
1 cup sugar
2 eggs, separated
1 teaspoon vanilla
1 teaspoon ground espresso
zest of one lemon
1/2 cup semi-sweet chocolate chips
In a large bowl, mix the ricotta with the two egg yolks and sugar. In a large mixing bowl, beat the egg whites until nice and fluffy. Fold the egg whites, espresso, lemon zest, and vanilla into the ricotta mixture. Fold in the chocolate chips.
Poor the filling gently into the crostata. Flatten it out with a spoon or a spatula. Set the crostata in the oven and bake at 325 for about 30 to 35 minutes, until the filling is just set. Remove from the oven and let cool to room temperature on a rack. Carefully
remove the fluted ring from around the crostata and transfer the crostata to a decorative serving plate. Dust the tart with confectioners’ sugar. Arrange the cookie
cut-outs as you please on top of the tart and serve.
slightly cooler before rolling it out.
Roll the dough over your rolling pin.
Now you carefully unroll it into the tarte pan.
Trim the excess dough. I used the dough from that to make the lattice design.
Here is the ricotta filling while I’m folding in the egg yolks.
Now the egg whites and lemon zest get folded in.
Gorgeous and ready to be poured into the crostata.
The lattice is ready to be placed on top of the filling.
Here is the bella crostata ready to be baked. Mmm!
Thank you for stopping by today! I know there are more snow storms arriving tonight. Please stay safe and warm.
I LOVE hearing from you and reading your comments. They make me SMILE!!:)