Ricotta and chocolate crostata

A classic and easy Italian tart recipe that will delight both young and old: Ricotta and chocolate chip crostata. Normally, ricotta crostatas contain candied fruit, but since I know many people who don’t like it very much, I have opted for the version, also quite popular, that replaces it with chocolate.

It is very easy, but since it is not common to make it or find it in bakeries around here, it is one of those resources that, besides being delicious, surprises people.

I hope you like it as much as I do

Crostata de ricotta y chocolate

Autor: La ragazza col mattarello

Número de raciones: 8

Tiempo de preparación:  40 minutos

Tiempo de cocción:  40 minutos

Tiempo total:  1 hora 20 minutos

Ingredientes

• 300 g of pastry flour
• 180 g of sugar
• 100 g of butter
• 1 teaspoon of baking powder, (the classic Royal one)
• 1 Lemon
• 3 eggs
• A pinch of salt
• 500 g of cow's milk ricotta
• 120 g of chocolate chips
• 5 tablespoons of Cointreau or rum

Instrucciones

1. Place the flour on the marble or any flat (and clean) surface on which you can comfortably knead the pasta frolla.
2. Make a hole in the middle of the mountain of flour and add 100 g of sugar, 2 eggs, the baking powder, the butter cut into small pieces, the grated zest of a lemon, a pinch of salt, and knead everything until the dough is compact. If you have a food processor, put the ingredients inside the bowl and let it do the work for you.
3. Make a ball with the dough, wrap it in plastic wrap, and leave it in the fridge for half an hour.
4. Take the dough out of the fridge and roll it out with a rolling pin. If you don't want to dirty the rolling pin and want to prevent it from sticking to the dough, place a sheet of paper over the dough and roll the pin over it. The thickness of the dough should be about 4 mm.
5. Preheat the oven to 180 degrees.
6. Mix the ricotta, 80 g of sugar, the Cointreau, one egg, and the chocolate chips.
7. Grease the mold with butter and place the dough inside, cutting off any excess that hangs over the mold.
8. Fill the base of the crostata with the ricotta cream.
9. With the leftover pasta frolla, make a ball, roll it out with the rolling pin, and cut it into strips to decorate the crostata.
10. Cross the strips of dough over the ricotta cream to form a lattice like the one in the photograph.
11. Join the ends of the strips with the edges of the crostata dough using a fork.
12. Bake the crostata for 40 minutes. If the oven is convection, half an hour will be enough.

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