Ricotta and Chocolate Crostata
15min prep time
30-40min cook time
- 225 g (1¾ cup) type 00 flour (or all-purpose flour)
- 115 g (4 oz) softened butter, cut into small cubes
- 120 g (⅔ cup) sugar
- 3 egg yolks
- Zest of 1 small lemon
- Pinch of salt
- 4 tbsp sugar
- 2 egg yolks
- 2 tbsp rum
- 450 g (1 lb.) ricotta
- 140 g (5 oz) dark chocolate
- ¼ cupStefano hazelnut coca spread
- 2–3 tbsp canola or grapeseed oil
- In a large bowl, add the flour, butter, sugar, egg yolks, lemon zest and salt.
- Using your hands, gently mix the ingredients to form a ball of dough. Do not overwork the dough. When it is well blended, lightly flour the dough before covering it with plastic wrap. Let the dough rest in the fridge for 30 minutes.
- Remove the dough from the fridge and roll it out to form a circle 3–4 mm thick.
- Grease a 28 cm quiche pan with a removable base and spread the dough in the pan.
Trim the excess dough all around the pan.
- In a bowl, beat the sugar and egg yolks.
- Pour the rum into the bowl, continuing to beat the mixture.
- Add the ricotta and beat the mixture until smooth. There should be no lumps.
- Cut the chocolate into small pieces and spread half of it over the dough at the bottom of the pan.
- Gently fold the other half of the chocolate into the ricotta and rum mixture.
- Pour the ricotta mixture into the pan, evenly distributing it over the entire surface.
- Place the crostata in the oven preheated to 180°C (350°F) and bake for 30-40 minutes. (The crostata should be golden brown, otherwise, bake it for a few more minutes.)
- Let the crostata rest for at least 4 hours.
- Combine the hazelnut cocoa spread and the canola (or grapeseed) oil, and drizzle the mixture over the crostata with a spoon.
- Serve at room temperature.