Ricotta, Raspberry and Chocolate Crostata
Editor's Note: When it comes to dessert recipes, there's so much more to bake than cakes and cookies! If you're looking for a dessert that will impress the crowd at your next afternoon tea or book club meeting, then this recipe for Ricotta, Raspberry and Chocolate Crostata is it. The elegant open-faced tart features a classic medley of flavors that everyone will love. This recipe does require some preparation and a bit of planning, but it will pay off when everyone takes a bite of this decadent dessert that can be served in a formal dinner party or even after a casual get-together with friends.
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Taste and TextureChocolatey, Fruity, Sweet
Type of DishDessert, Pie, Tart
- Ingredients for 1 recipe Crostata Crust (recipe below)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 7 tablespoons unsalted butter, softened
- 2 egg yolks at room temperature
- 1/2 cup sugar
- Pinch of salt
- Filling Ingredients
- 1 1/2 cups fresh whole-milk ricotta
- 3/4 cup sugar
- 1 large egg
- 2 cups fresh raspberries
- 1 cup chopped semisweet dark chocolate or chocolate chips
To Make the Crostata
Preheat the oven to 350 degrees Fahrenheit and line a 10-inch tart pan with a removable bottom with parchment paper.
Put the flours into a large bowl, and make a well in center. Add the butter, egg yolks, sugar, and salt to the well. Mix the wet ingredients in the well with your fingers, then slowly start mixing in the flour. Use your hand, and eventually the heel of your hand, to mush it all together until it forms a ball.
Let the dough rest for 10 minutes, then push it out into the prepared tart pan. Don't try to toll it out, just spread it out to the edges with the palm of your hand to form an even crust.
To Make Ricotta, Raspberry, Chocolate Crostata
Preheat the oven to 350 degrees Fahrenheit.
Line a 10-inch tart pan with a removable bottom with parchment paper. Place the crostata dough in the pan, spreading it out with the heel of your hand until it covers the bottom of the pan and a bit up the sides. Bake the crust for about 15 minutes, or until it starts to turn golden.
Remove from the oven and let cool. Leave the oven on.
Whip the ricotta with a fork until smooth. Add the sugar and egg and stir until incorporated and smooth. Fold in the berries and chocolate. Fill the tart shell with the ricotta mixture, return it to the oven, and bake for about 25 minutes, or until set.
Let cool to room temperature and serve.
2015 Elizabeth Helman Minchilli