Crostata di Ricotta/ Ricotta Tart



Sometimes I want a dessert but not something overly heavy.

This “Crostata di Ricotta e Marmellata”.--- Ricotta and Marmalade Tart is perfect for those times.

It has a slightly sweet crumbly crust, with just a little layer of sweetness from some raspberry low sugar jam and some lightly sweetened ricotta cheesecake on top.

I started making something similar years ago but added the layer of jam a few years back mixing two recipes I put together that I’d had in Italy.

I hope you enjoy it. My boys ate almost a whole one after lunch today so I guess it’s pretty good!

Love,

Dorina

Recipe for Crostata di Ricotta / Ricotta Tart

(metric and imperial measures)


Crust | Pastafrolla

200 gr -Butter- 2 sticks

150-175gr -Sugar ¾cup – ¾ + 2tbsp

2 Egg Yolks

75gr -Milk- ¼ cup

1 spoon Vanilla (or lemon juice)

Zest of 1 lemon

500gr - flour- 4 ¼ cups (if sticky add a little bit of flour.)

Mix butter and sugar. Add the eggs, milk, lemon zest, vanilla. Lastly add the flour and baking powder. Mix well but not overly. Take out of mixing bowl and knead gently into a ball and cover with a bowl while you make the filling.

Cream | Crema

350gr -Ricotta - about 3-3 ½ cups

150gr -Sugar - ¾cup

Zest of 1 lemon

(juice of one lemon-optional-but I like it!!!)

2 eggs

1 yolk.

Options- mini chocolate chips in the cream is nice and so is Nutella as a bottom layer!

Mix all together. Make sure all ingredients are fully mixed in.

Jam of your choice! I like Raspberry and Apricot in these. They go nice with the cheese and are two of my favorite Italian flavors!

Roll out dough. Place in tart pan or you can use a spring form pan only going halfway up the side. Spread a layer of jam on the bottom of the crust. Top with ricotta mixture.

Make a lattice top on the tart. Bake at 350 for 30-40 minutes or until it is lightly golden and the cheese filling no longer jiggles.

Let cool and enjoy!





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