RICOTTA TART (CROSTATA DI RICOTTA)

Ricotta Tart (Crostata di Ricotta) – A Creamy Slice of Italian Tradition

There’s nothing fancy about this tart — it’s not from a pastry shop — and yet, every time I make it, it flies off the table.

Why?

Because the buttery shortcrust pastry paired with the velvety ricotta filling is a match made in heaven. Rich yet light, simple yet elegant, and beloved by everyone at the table.

Even if you already have a go-to ricotta tart recipe, I modestly invite you to try mine. It’s a keeper — and once you taste it, you’ll understand why everyone asks for the recipe. 😉

RICOTTA TART (CROSTATA DI RICOTTA)

Buttery crust, creamy filling, and a dusting of love — the perfect Italian dessert

👵 Why Nonna Loves This Recipe

Because it’s the kind of dessert that says home, not bakery. Nonna loves how the shortcrust melts in your mouth, while the ricotta filling is light, sweet, and delicate. It’s not overly rich — just right — and perfect for holidays, Sunday lunch, or anytime you want a taste of la dolce vita.

🍽️ Difficulty:

Medium

⏱️ Prep Time:

30 minutes + chilling time

🔥 Bake Time:

30 minutes

🕒 Total Time:

1 hour (plus cooling)

👨‍👩‍👧‍👦 Servings:

8–10 slices

🥧 Baking Pan:

9½-inch tart pan (24 cm)

🛒 Ingredients

For the Shortcrust Pastry:

• 3 ⅓ cups all-purpose flour

• ¾ cup cold unsalted butter, cubed (1 stick + 6 tbsp)

• ¾ cup granulated sugar

• 1 whole egg

• 1 egg yolk

• 1 tsp vanilla extract

• 1 tsp lemon zest

• 1 pinch salt

For the Ricotta Filling:

• 2 ½ cups well-drained ricotta cheese (600 g)

• 1 ¼ cups powdered sugar

• 1 egg yolk

• 1 tsp vanilla extract

👩‍🍳 Instructions

1. Prepare the Shortcrust Dough:

• In a food mixer with the paddle attachment, combine cold butter and flour until crumbly.

• Add sugar, eggs, salt, vanilla, and lemon zest.

• Mix until a soft dough forms. Turn out onto a board, knead briefly, form a ball, wrap, and chill for 30–60 minutes.

2. Roll and Shape:

• Roll out dough between two floured sheets of parchment paper.

• Chill briefly again so cuts are clean.

• Cut the base to fit a 9½-inch tart pan, prick with a fork, and line the pan.

• Cut strips for the edges and press into the base.

• Place the lined tart shell in the fridge or freezer for 10 minutes.

3. Prepare the Ricotta Filling:

• In a bowl, mix ricotta, powdered sugar, vanilla, and egg yolk until smooth and creamy.

4. Assemble:

• Pour the ricotta filling into the chilled tart shell.

• Decorate with classic pastry strips on top in a lattice pattern.

5. Bake:

• Bake in a preheated oven at 356°F (180°C) for 30 minutes, or until golden and set.

• Let the tart cool completely before removing from the pan — it’s fragile while warm!

6. Garnish:

• Dust with powdered sugar just before serving.

🧾 Nutritional Facts (per slice, based on 10 slices)

Note: Nutrition values are approximate and may vary depending on ricotta and portion size.

💡 Nonna’s Tips

• Use dry ricotta — drain it well or your filling may be too soft.

• Add a touch of cinnamon or chocolate chips for a variation.

• This tart can be made a day in advance — the flavor deepens overnight!

RICOTTA TART (CROSTATA DI RICOTTA)

There’s nothing fancy about this tart — it’s not from a pastry shop — and yet, every time I make it, it flies off the table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 10 slices

Notes

Ingredients

For the Shortcrust Pastry:

• 3 ⅓ cups all-purpose flour
• ¾ cup cold unsalted butter, cubed (1 stick + 6 tbsp)
• ¾ cup granulated sugar
• 1 whole egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 pinch salt

For the Ricotta Filling:

• 2 ½ cups well-drained ricotta cheese (600 g)
• 1 ¼ cups powdered sugar
• 1 egg yolk
• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Prepare the Shortcrust Dough:

• In a food mixer with the paddle attachment, combine cold butter and flour until crumbly.
• Add sugar, eggs, salt, vanilla, and lemon zest.
• Mix until a soft dough forms. Turn out onto a board, knead briefly, form a ball, wrap, and chill for 30–60 minutes.

2. Roll and Shape:

• Roll out dough between two floured sheets of parchment paper.
• Chill briefly again so cuts are clean.
• Cut the base to fit a 9½-inch tart pan, prick with a fork, and line the pan.
• Cut strips for the edges and press into the base.
• Place the lined tart shell in the fridge or freezer for 10 minutes.

3. Prepare the Ricotta Filling:

• In a bowl, mix ricotta, powdered sugar, vanilla, and egg yolk until smooth and creamy.

4. Assemble:

• Pour the ricotta filling into the chilled tart shell.
• Decorate with classic pastry strips on top in a lattice pattern.

5. Bake:

• Bake in a preheated oven at 356°F (180°C) for 30 minutes, or until golden and set.
• Let the tart cool completely before removing from the pan — it’s fragile while warm!

6. Garnish:

• Dust with powdered sugar just before serving.

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