This easy Italian ricotta crostata is made with a straightforward olive oil shortcut pastry, a layer of candy jam and a creamy ricotta filling! You’ll love this model of the irresistible traditional Italian dessert.
A easy Italian ricotta crostata is a standard Italian recipe made in quite a lot of methods however all the time tastes wonderful! Relying on the season, I like to make this Italian lemon crostata or Italian apple crostata, too.
This model is the perfect mixture of my Roman ricotta crostata with a creamy ricotta filling and traditional Italian crostata with a jam filling. For the pasta frolla, I used an olive oil shortcrust which is a no-butter dough that provides a fragile style.
A lattice model crust, like I take advantage of in my pumpkin pastry cream crostata and pistachio ricotta crostata provides visible attraction and a dusting of powdered sugar makes it mouthwatering.
Why You’ll Love This Recipe
- Straightforward to make: Easy substances from an olive oil pie dough to a jam layer and ricotta filling are all you might want to whip up this fool-proof recipe!
- Gentle but decadent: A young and delicate oil pastry crust paired with a whipped filling and a layer of jam provides a light-weight, flavorful style that’s so candy and dreamy.
Substances Wanted
- Pie crust: I used my olive oil pie crust however you should use an all butter dough if most popular.
- Filling: Ricotta cheese, egg yolk, granulated sugar, lemon zest and a pinch of salt.
- Jam layer: I used strawberry jam however you should use a special jam if most popular.
- Extras: Powdered sugar for dusting the highest.
Substitutions and Variations
The best way to Make Easy Italian Ricotta Crostata
To begin, make your olive oil pie crust and chill it for no less than an hour.
Subsequent, in a big bowl utilizing an electrical mixer, beat collectively the ricotta, yolk and sugar, add the zest and salt and beat to mix.
Take away dough from the fridge and knead it a few occasions on a calmly floured floor. Roll out to 1/8″ thickness circle. Switch to a ready pie plate then prick dough with tongs of a fork.
Unfold the pastry dough with a layer of jam after which prime with ricotta filling.
Use leftover scraps of pie dough to make a lattice crust then brush prime with milk or egg wash.
Bake till golden. Let cool then mud with powdered sugar earlier than serving.
Suggestions for Finest Outcomes
- Room temperature substances: Take away your ricotta cheese and egg no less than half-hour earlier than combining the filling. This helps the substances absolutely mix right into a smoother texture.
- Drain watery ricotta: In case your ricotta is watery, drain it for half-hour in a sieve to thicken it so your filling units correctly.
- High quality jam: Identical to with any pie or tart recipe, utilizing a top quality jam makes a distinction within the style! Use your favourite jam that isn’t overly candy and even higher use a do-it-yourself jam.
- Ratio of crust to filling: In case your crust is simply too skinny it received’t maintain as much as the filling. Too thick and it’ll have an effect on the steadiness. I want an ⅛ inch thickness for this recipe.
Do I’ve to make a lattice prime?
Not essentially! You could possibly minimize the dough scraps into enjoyable shapes like stars like I do in my Christmas crostata or hearts for Valentines’ Day.
The best way to serve this recipe?
This ricotta crostata is ideal for dessert with some whipped cream or scoop of ice cream and a cup of espresso. In the summertime I adore it with a glass of Italian iced espresso. You could possibly even serve do-it-yourself crostata for a candy breakfast or brunch deal with.
Can I make this upfront?
You may make the dough for this recipe as much as a day upfront in addition to the ricotta filling. I might wait to assemble it proper earlier than baking.
What tools do I have to make this?
It’s finest to have an electrical mixer, crostata pan, fluted pan or pie plate and rolling pin to make this recipe. I’ve not tried to free type this crostata however it might work for a country look.
Extra Italian Dessert Recipes
This Easy Ricotta Crostata is the right anytime Italian dessert recipe. I hope you get pleasure from it too!
FILLING
- 1 cup ricotta cheese (room temperature)
- 1 giant egg yolk (room temperature)
- ⅓ cup sugar (granulated or fantastic)
- ½ tablespoon lemon zest
- 1 pinch salt
EXTRAS
- ½ cup strawberry jam (or jam of alternative)
- 2-3 tablespoons powdered sugar
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Put together the Olive oil pie crust. Chill for one hour.
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Pre-heat oven 350F/180C. Grease and flour or spray an 8 inch crostata pan or pie plate.
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In a big bowl beat collectively the ricotta, yolk and sugar, add the zest and salt and beat to mix.
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Take away the dough from fridge and knead it a few occasions to melt it up once more on a calmly floured floor. Roll out to 1/8″ thickness circle.
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Switch and match the circle into the ready pie plate. Trim the plate of any additional dough. Prick the dough with the tongs of a fork, then unfold the pastry shell with the jam, prime with the ricotta filling.
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With the additional dough make strips to create a lattice end. Brush the highest calmly with milk or the calmly crushed egg white, bake for roughly 30-35 minutes or till golden. Let cool fully earlier than dusting with powdered sugar, then slice and serve. Take pleasure in!
Storage
Retailer leftover Italian ricotta crostata lined with plastic wrap within the fridge for as much as 3 days.
You’ll be able to freeze leftovers as nicely. Wrap slices in plastic wrap after which in foil and retailer for as much as a month within the freezer. Thaw within the fridge and revel in.
Energy: 257kcal | Carbohydrates: 36g | Protein: 5g | Fats: 10g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Ldl cholesterol: 39mg | Sodium: 126mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
