The rich custard-like filling with the sweet and buttery crust is a perfect flavor combination, to showcase those juicy strawberries! You're going to love this Strawberry Ricotta crostata
Prep Time25 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 351kcal
Author: Chef Dennis Littley
Ingredients
Crust
1cupunbleached all purpose flour
3tablespoonSugar
pinch of fine sea salt
½cupunsalted butter * very cold and cut into small pieces 1 stick
2tablespoonIce Water
Filling
1cupwhole milk ricotta
¼cupmascarpone cheese
4largeegg yolks
½cupsugar
½teaspoonvanilla*
finely grated zest of one lemon
¾poundstrawberriessliced
Confectioners sugar for dusting
US Customary - Metric
Instructions
Crust
in a food processor pulse flour, sugar and salt 4 or 5 times
add in cold butter pieces and pulse until flour resembles coarse meal
add water and pulse
dump dough into a bowl or on the counter and work it into a ball.
form disc, wrap in cling wrap and refrigerate for at least one hour or overnight
butter a 9 inch tart pan and dust with flour
on a lightly floured surface roll out the dough to a 12 inch circle
fit dough into tart pan pressing into the edges, and chill until firm (about 30 min)
Preheat oven to 400 F (200 C)
Line the tart pan with parchment with about an inch overhand and fill with pie weights (or dry beans)
bake for 10 minutes or until golden brown
remove parchment and weights, continue to bake until bottom of the crust is a pale golden color and edges are starting to brown (about 5 minutes more)
Cool shell on wire rack
Filling
reduce oven temp to 350 F(180 C)
in your mixer beat ricotta and mascarpone until smooth
add egg yolks, sugar, vanilla and lemon zest, mix until well combined
spread filling in cooled tart shell and bake for 35 minutes, rotating tart once during baking
Tart will be done when a tooth pick inserted in the center of the tart comes out clean
cool completely on wire rack
Assemble
arrange sliced strawberries on the tart in concentric circles , dust the edges with confectioners sugar and remove from tart pan.
Prepare to amaze your guests!
Notes
*you will need additional flour and butter to grease and flour the tart pan * You can use all ricotta omitting the mascarpone * original recipe called for orange flower water