As in many Italian families, the Crostata is a traditional dessert in our family with recipes from the North and South of Italy.
We have recipes of crostata covered with jam, with custard and fruit on top, with berries and ricotta. The recipe that we propose today is extradelicious because it is a crostata covered with ricotta cheese and chocolate that is good for a rich breakfast but also as an elegant dessert for the holidays.
For the shortcrust pastry
300 gr all-purpose/plain flour -150 gr. butter -1 egg -2 egg yolks -a pinch of salt a teaspoon cinnamon powder
For the filling :
400 gr ricotta cheese -150g sugar -2 eggs -2 yolks -2 tbs. Cocoa powder
1 tbs. Rum or cognac
Prepare the shortcrust pastry: mix the butter and the sugar then pour in the flour.
Add the egg yolks ,the egg , the cinnamon and the salt. Knead quickly
Form the dough into a ball and leave aside for one hour.
Then,roll out 2/3 of the pastry and line the cake mold with it.
Place in a preheated oven at 180 – 200 °C and bake blind for approximately 10 minutes. .
Meanwhile prepare the cream:mix the ricotta cheese with sugar,add the eggs, yolks , Rum,and cocoa powder.
Then pour it on the shortcrust pastry.
Level the surface .
Use the remaining pastry for decorating the cake.
Then cook in the oven for 20 minutes at 180°C
The characteristic mold of the tart is the round tart mold but it can be prepared squared or rectangular when it is for birthday parties or buffets.
If you have small dough leftovers at the end of the preparation you can cook them by themselves as cookies/ biscuits.