You know those nights when you’ve barely survived the after-school chaos, your to-do list keeps growing, and suddenly—oh no, there’s a family gathering tomorrow and you promised to bring dessert? That’s exactly how I discovered the magic of Ricotta Crostata. I needed something impressive, but not impossible. Enter this Italian Ricotta Tart: a showstopper that doesn’t ask for perfection or your entire evening. The crust comes together in a food processor, the filling is as simple as stirring and folding, and—trust me—your family will think you’ve pulled off some sort of kitchen sorcery. Last month, I whipped up this tart in under an hour before a potluck, and not only did it disappear first, but I got more recipe requests than ever before. If you’re craving a creamy, chocolate-studded dessert with minimal fuss, this Ricotta Crostata is your new weeknight hero. So the next time you’re staring at the clock, wondering “what’s for dessert?”—this recipe has your back, just like it had mine.
Your New Favorite Weeknight Ricotta Crostata (Italian Ricotta Tart)
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What to Grab (The Shopping List)
- 2 cups (270g) all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 large eggs
- ¼ cup cold butter, cut into small cubes
- 15 ounces whole milk ricotta cheese, well drained
- 1 ¼ cups (125g) powdered sugar
- ½ teaspoon ground cinnamon (optional)
- ¾ cup mini chocolate chips
- Powdered sugar, for dusting (optional)
The Game Plan (Step-by-Step)
- Preheat oven to 350°F (175°C). Place rack in the middle position.
- In a food processor, combine flour, granulated sugar, baking powder, and salt. Pulse a few times to blend.
- Add eggs and cold butter cubes to the processor. Pulse until the dough holds together when squeezed. Set aside.
- In a bowl, whisk the drained ricotta, powdered sugar, and cinnamon (if using) until smooth. Fold in mini chocolate chips.
- Lightly grease a 9-inch tart or pie pan. Press a little over half the dough onto the bottom and halfway up the sides of the pan.
- Spread ricotta filling evenly over the crust. Crumble the remaining dough over the top, or roll it into strips for a lattice top if you’re feeling fancy.
- Bake for about 40 minutes, until crust is golden and filling is set. Cool on a wire rack.
- Dust with powdered sugar before serving, if you like. Slice and enjoy!
Pantry Raid: Easy Ingredient Swaps
Forgot to buy ricotta or out of mini chocolate chips? No worries! Cottage cheese (well-drained and blended for smoothness) steps in for ricotta in a pinch. Swap mini chocolate chips with chopped dark chocolate, white chocolate, or even dried fruit like cherries or cranberries. Out of butter? Use coconut oil for a slightly different twist. And if you’re baking for someone with gluten sensitivities, a good 1:1 gluten-free flour blend holds up nicely in the crust. The tart is forgiving, so use what you have!
Make It a Meal in Minutes: Quick Sides
Crostata is a showstopper on its own, but if you want to round out dessert time, serve it with fresh berries (strawberries, raspberries, or blueberries) or a simple fruit salad. For a more decadent touch, a scoop of vanilla or pistachio ice cream pairs beautifully with the creamy filling. If serving to adults, a cup of espresso or a splash of dessert wine makes this treat feel like an Italian café experience—no passport needed!
Meal Prep Magic: Storing & Reheating Tips
This Ricotta Crostata is a dream for make-ahead planners. Bake it the day before your event and let it cool completely. Store it in the fridge, lightly covered, for up to 3 days. If you prefer it at room temperature, just let it sit out for 30 minutes before serving. Leftover slices reheat gently in the oven at 300°F for about 10 minutes, or enjoy them cold straight from the fridge—trust me, both ways are delicious!
Time-Saving Hacks for This Recipe
Short on time? Use store-bought pie dough for the crust in a pinch—no one will know! Mix the filling while the crust ingredients blitz in the processor. To drain ricotta quickly, spread it in a thin layer on paper towels for 10 minutes. Double the crust batch and freeze half for next time. And if you’re multitasking, assemble the tart in stages: prep dough and filling ahead and refrigerate separately until ready to bake.
Use Up Your CSA Box: Seasonal Add-Ins
Give this crostata a twist with what’s in season! Swap cinnamon for lemon or orange zest in spring for brightness. Summer berries (blueberries, blackberries) can be folded into the ricotta for a fruity pop. In fall, finely chopped pears or apples with a pinch of nutmeg are delicious. Even roasted pumpkin puree works as a partial substitute in the filling come autumn. This tart is a canvas for your CSA treasures!
Quick Questions, Simple Answers:
Can I make parts of this recipe ahead of time?
Absolutely! You can prepare both the crust dough and the ricotta filling up to a day in advance. Store each in separate airtight containers in the fridge. When you’re ready, just press the dough into the pan, add the filling, and bake as usual. This makes day-of assembly fast and stress-free—perfect for busy weekdays or special occasions.
How can I make this dish more kid-friendly?
For picky eaters, leave out the cinnamon and opt for plain mini chocolate chips—kids love the chocolatey surprise! You can also let them help crumble the dough on top or sprinkle their favorite toppings (like rainbow sprinkles or a drizzle of melted chocolate) after baking. Making it together turns dessert into a fun family project and increases the odds of enthusiastic taste-testers at the table.
What’s the best way to double this recipe for a larger crowd?
If you’re feeding a crowd, simply double all the ingredients and use a 9×13-inch baking dish instead of a round tart pan. Keep an eye on the baking time—add 5-10 minutes if needed, and check for a golden crust and set filling. Cool completely before slicing. It’s an easy way to serve more people with just a little extra effort!
What if I don’t own a food processor?
No food processor? No problem! Whisk the dry ingredients in a bowl, then cut in the butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the eggs with a fork until the dough just comes together. The rest of the recipe remains the same. It might take a bit longer, but the results will be just as delicious.
Can I freeze this Ricotta Crostata?
Yes, this tart freezes well. Once completely cooled, wrap the crostata tightly in plastic wrap and foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and bring to room temperature before slicing, or warm gently in the oven. It’s a perfect make-ahead dessert to have on hand for surprise guests or last-minute gatherings.
How do I make sure my ricotta isn’t too watery?
Properly draining ricotta is key for a creamy, non-runny filling. Place ricotta in a fine mesh sieve over a bowl, cover, and let it drain in the fridge for a few hours or up to overnight. In a rush, spread ricotta on paper towels and gently press to absorb excess moisture. Well-drained ricotta ensures a firm, sliceable tart every time.
Ricotta Crostata (Italian Ricotta Tart)
Equipment
- Food processor
- 9-inch tart or pie pan
Ingredients
For the Crust:
- 2 cups all-purpose flour (270g)
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 large eggs
- ¼ cup cold butter cut into small cubes
For the Filling:
- 15 ounces whole milk ricotta cheese well drained
- 1 ¼ cups powdered sugar (125g)
- ½ teaspoon ground cinnamon (optional)
- ¾ cup mini chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C), making sure to position the oven rack in the center.
For the Crust:
- In a food processor, combine flour, sugar, baking powder, and salt. Pulse until these dry ingredients are well mixed.
- Introduce the eggs and cubes of cold butter to the processor. Pulse until the mixture comes together as a cohesive dough.
For the Filling:
- In a separate bowl, whisk the drained ricotta, powdered sugar, and cinnamon until you achieve a smooth, creamy texture. Gently fold in the mini chocolate chips.
- Grease a 9-inch tart or pie pan lightly. Press over half of the dough evenly along the bottom and up the sides of the pan using your hands.
- Spread the ricotta mixture uniformly on top of the crust. Crumble any remaining dough over the filling to fully cover it; for an elegant touch, consider rolling out the dough for a lattice topping.
- Bake in the preheated oven for about 40 minutes or until the crust reaches a golden brown shade and the filling appears set. Allow to cool on a wire rack.
- Dust the top with powdered sugar just before serving for an attractive finish. Relish every mouthful of this beloved Italian dessert!
