Crostata di Ricotta with Chocolate Chips

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!!:)

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Crostata di Ricotta with Chocolate Chips

This crostata di ricotta has a flaky pasta frolla crust filled with creamy ricotta, chocolate chips, espresso, and lemon. A classic Italian tart from Teresa's kitchen.

Prep Time45 minutes mins

Cook Time35 minutes mins

Chill Time1 hour hr 30 minutes mins

Course: Dessert

Cuisine: Italian

Calories: 2668kcal

Author: Lora

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

Calories: 2668kcal | Carbohydrates: 658g | Protein: 44g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 600mg | Potassium: 922mg | Fiber: 17g | Sugar: 234g | Vitamin A: 53IU | Calcium: 115mg | Iron: 23mg

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