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Ricotta And Nutella Crostata (Tart)

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Ricotta and Nutella Crostata
  • 1Yield
  • 8Servings
  • 30 mPrep Time
  • 40 mCook Time
  • 1:10 hReady In
Print Recipe

What is the classic homemade Italian dessert par excellence? Without a doubt the Crostata (Tart), which you can fill with any type of jam or cream. We suggest you a very tasty filling with Nutella, ricotta and chocolate chips.

The Crostata is an ideal dessert for breakfast, for a snack or to accompany a tea.

Simple and genuine, you can make this pie in a few simple steps. It starts from a base of shortcrust pastry (Pasta Frolla), which can be prepared even in advance and stored in the refrigerator or freezer; once it is stretched out and put into the mold, you can stuff it with ricotta cheese, Nutella and chocolate chips.

A Slice Of Ricotta and Nutella Crostata
A Slice Of Ricotta and Nutella Crostata

Ingredients

  • Shortcrust Pastry (22-24 cm mold)
  • Filling

Nutrients in a slice

Calories
387
Protein
6.18g
Fat Total
20.54g
Fat Saturated
11.42g
Carb
44g
Dietary Fiber
1.2g
Cholesterol
20mg
Sodium
21mg

Step by step method

  • Step 1

    To prepare the tart with Nutella, ricotta and chocolate drops start preparing the shortcrust pastry. In a large pan mix the flour, the sugar and the yeast together and arrange them in a little “mountain” with a hole in the center.

  • Step 2

    In the hole put the butter in pieces still cold with the lemon zest or other aromas, the whole egg and the yolk.

  • Step 3

    Work the ingredients with your hands, starting from crushing butter and eggs and adding little by little the flour mix. Work quickly until you get a homogeneous mixture. Do not work the short pastry too much, it must be raw. As soon as you can form a homogeneous ball with your hands your pasta will be ready. Wrap the dough in a plastic wrap and let it rest in the refrigerator for at least one hour. If you can, prepare it a day earlier so that the aromas blend with the butter and your dough will be compact and fragrant.

  • Step 4

    In the meantime, prepare the filling: mix the ricotta and sugar with a spoon until the cream is smooth, add the chocolate drops and stir. Adjust at this point adding a few more drops of chocolate if you like.

  • Step 5

    Take the dough, remove the film, divide it into two parts with these proportions: 2/3 for the base, 1/3 for the strips.

  • Step 6

    Spread the dough on a floured surface, with a rolling pin bring it to a thickness of 5 mm. Use it to coat the bottom and edges of a 22-24 cm diameter non-stick pie mold. Remove the excess pastry by passing on the edges with a rolling pin.

  • Step 7

    At this point, spread the Nutella on the bottom with a spatula, then pour the ricotta cream previously mixed with the chocolate drops, trying to level it to obtain an even layer.

  • Step 8

    Roll out the remaining shortcrust pastry to a thickness of 5 mm and with a serrated wheel (or knife) cut 1 cm strips.

  • Step 9

    Form a grid with the strips of pastry, spacing them out regularly and forming rhombuses.

  • Step 10

    Bake in a preheated oven at 180 ° for about 30 minutes or until the dough is of a nice golden color. Once cooled decorate your pie with icing sugar.

Tips & variations

  • The Crostata with Nutella, ricotta and chocolate drops can be stored at room temperature, keeping it in a cool place, for a maximum of 2-3 days: the important thing is to keep it under a glass bell.

  • The pastry can be prepared in advance and stored in the refrigerator for up to a week, wrapped in plastic wrap. Or you can freeze it for about 1 month. The longest you store in the fridge, the more it will be flavored.

  • Always mix the aromas (lemon or orange zest, vanilla etc.) with butter, because the fat contained in it absorbs the aromas making the short pastry more fragrant

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