This straightforward 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 a wide range of methods however at all times tastes wonderful! Relying on the season, I like to make this Italian lemon crostata or Italian apple crostata, too.
This model is the most effective mixture of my Roman ricotta crostata with a creamy ricotta filling and classic 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 type 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
- Simple to make: Easy substances from an olive oil pie dough to a jam layer and ricotta filling are all you could 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.
Components Wanted
- Pie crust: I used my olive oil pie crust however you should use an all butter dough if most well-liked.
- 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 distinct jam if most well-liked.
- Extras: Powdered sugar for dusting the highest.
Substitutions and Variations
Easy methods to Make Easy Italian Ricotta Crostata
To begin, make your olive oil pie crust and chill it for not 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 evenly 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 high with ricotta filling.
Use leftover scraps of pie dough to make a lattice crust then brush high 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 not less than half-hour earlier than combining the filling. This helps the substances totally 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: Similar 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 selfmade jam.
- Ratio of crust to filling: In case your crust is simply too skinny it gained’t maintain as much as the filling. Too thick and it’ll have an effect on the stability. I favor an ⅛ inch thickness for this recipe.
Do I’ve to make a lattice high?
Not essentially! You would reduce the dough scraps into enjoyable shapes like stars like I do in my Christmas crostata or hearts for Valentines’ Day.
Easy methods 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 like it with a glass of Italian iced coffee. You would even serve selfmade crostata for a candy breakfast or brunch deal with.
Can I make this prematurely?
You can also make the dough for this recipe as much as a day prematurely 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 kind this crostata however it could 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 massive egg yolk (room temperature)
- ⅓ cup sugar (granulated or high quality)
- ½ tablespoon lemon zest
- 1 pinch salt
EXTRAS
- ½ cup strawberry jam (or jam of selection)
- 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 evenly 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 further dough. Prick the dough with the tongs of a fork, then unfold the pastry shell with the jam, high with the ricotta filling.
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With the additional dough make strips to create a lattice end. Brush the highest evenly with milk or the evenly overwhelmed egg white, bake for about 30-35 minutes or till golden. Let cool utterly 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 may freeze leftovers as effectively. 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
