Crostata di Ricotta e Gocce di Cioccolato
- Jul 31
- 3 min read
Story of the Dish
The Crostata di Ricotta e Gocce di Cioccolato is one of Italy's most comforting and beloved baked desserts. Deeply rooted in the traditions of central and southern Italy—especially Sicily and Lazio—it combines two ingredients that have long defined Italian pastry: fresh sheep's milk ricotta and rich dark chocolate.
Unlike a cheesecake, which relies on cream cheese and a dense texture, this crostata celebrates the delicate creaminess of ricotta. The filling remains soft, light, and slightly airy, while the buttery pasta frolla provides the perfect crisp contrast. The chocolate chips melt just enough during baking to create pockets of rich chocolate without overpowering the fresh dairy flavor.
Many Italian families prepare this tart the day before serving because, after resting overnight, the ricotta becomes even creamier and the flavors blend beautifully. It is equally delicious served at room temperature with espresso or slightly chilled as an elegant dessert after dinner.
Ingredients
Serves: 8–10
For the Pasta Frolla
2½ cups (315 g) all-purpose flour
¾ cup (170 g) cold unsalted European-style butter, diced
¾ cup (150 g) granulated sugar
2 large egg yolks
1 whole egg
1 teaspoon vanilla extract
Zest of 1 organic lemon
¼ teaspoon fine sea salt
1 teaspoon baking powder
For the Ricotta Filling
2 lb (900 g) fresh whole-milk ricotta, well drained
¾ cup (150 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 orange
Zest of ½ lemon
1 cup (170 g) mini dark chocolate chips
2 tablespoons cornstarch
Pinch of fine sea salt
For Finishing
1 egg yolk
1 tablespoon milk
Powdered sugar for dusting
Preparation
Prepare the Pasta Frolla
Combine the flour, sugar, baking powder, and salt in a large bowl.
Rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the egg yolks, whole egg, vanilla, and lemon zest.
Mix only until a smooth dough forms.
Flatten into a disk, wrap tightly, and refrigerate for at least one hour.
Prepare the Filling
Drain the ricotta for several hours—or overnight in the refrigerator—for the best texture.
Transfer the ricotta to a large bowl and whisk until completely smooth.
Add the sugar, eggs, vanilla, orange zest, lemon zest, cornstarch, and salt.
Mix gently until creamy.
Fold in the chocolate chips using a spatula, taking care not to overmix.
Assemble the Tart
Preheat the oven to 350°F (175°C).
Butter a 9-inch (23 cm) tart pan.
Roll out two-thirds of the dough to approximately ⅛ inch (3 mm) thick and line the tart pan.
Pour the ricotta filling into the shell and smooth the surface.
Roll out the remaining dough and cut strips to create the traditional lattice pattern, or cover the tart completely with a second sheet of dough and decorate with small vents or pastry cutouts.
Brush the pastry with the egg wash.
Bake
Bake for 45–50 minutes, until the crust is deeply golden and the filling is just set with a slight wobble in the center.
Remove from the oven and allow the tart to cool completely.
Refrigerate for at least 4 hours, preferably overnight, before slicing. This resting time allows the ricotta to firm up and develop its full flavor.
Dust generously with powdered sugar immediately before serving.
Wine Pairing
This crostata pairs beautifully with:
Vin Santo Toscano
Passito di Pantelleria
Moscato di Sardegna
A freshly brewed Italian espresso
Chef Tips
Always drain the ricotta thoroughly. Excess moisture is the main reason ricotta tarts become watery.
Use high-quality mini dark chocolate chips so they distribute evenly throughout the filling.
Fresh sheep's milk ricotta produces the most authentic Italian flavor, but whole-milk cow's milk ricotta is an excellent alternative.
Allow the crostata to rest overnight before serving—the texture becomes noticeably creamier and the citrus aromas intensify.
For an authentic Sicilian touch, add a pinch of ground cinnamon or a few finely chopped candied orange peels to the filling.
Chef Gianluca
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