Crostata ricotta and chocolate
Crostata ricotta e cioccolato (Italian ricotta & chocolate tart)
If you would step into a bakery in Rome, most likely you would see this ricotta and chocolate tart. Either in a round or rectangular shape or in individual mini sizes, they are all made of a crumbly delicate pastry encasing a filling of ricotta and chocolate chunks or chips.
Although you can find them any time, it is during Easter time that home bakers rise to the task of making this.
Join us as we teach you how to make this incredible dessert, one that you will go back to time and again.
For the Crostata:
300 g flour type 0 (or all-purpose)
100 g raw cane sugar
100 g unsalted butter
½ tsp baking powder
2 eggs, organic free-range
1 tsp pure vanilla extract
1 lemon, the zest, grated
For the filling:
400 g ricotta
80 g granulated sugar
1 orange, the zest, grated
90 g dark or semi-sweet chocolate, chopped in chunks or chocolate chips
icing (powdered) sugar, for decoration
To make the dough by hand you will need a bowl, a pastry cutter (or your hands), a spatula, or a fork.
We could also make the dough in a stand mixer or food processor. During the half-hour waiting time when the dough is resting in the fridge, we will prepare the filling and butter the pan.
For the filling, you will need a bowl, a whisk, a citrus zester (or a simple grater).
To assemble the crostata, a board, a rolling pin, a 9-inch tart pan (a springform pan works as well), a ravioli (or pizza) cutter to make the lattice top.
Most of all, we are going to have fun!
Hi, my name is Loreto. My wife Nicoletta and I are food bloggers and our website is Sugarlovespices. It is here that we love to inspire people of all ages to start cooking. From traditional Italian to fusion cuisine, incredible baking, and so much more, we not only ignite appetites but bring passion to you to create wonderful food in your own kitchen! Come with us and let's get cooking!
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