Ricotta, Chocolate and Rum Crostata by @cakeofgina_

2h10

8 servings

🌾

380 g

Flour 00

🧈

230 g

Butter

🍬

150 g

Icing sugar

🥚

3 count

Egg yolks

🍦

1

Vanilla bean

🍫

10 ml

Black cocoa powder

🧀

250 g

Ricotta

🍫

100 g

Dark chocolate

🍬

70 g

Sugar

🥃

40 ml

Rum

  1. Cut
    • unsalted butter
    • all-purpose flour

    Cut the cold unsalted butter into the all-purpose flour until the mixture resembles coarse sand.

  2. Mix
    • icing sugar
    • vanilla bean

    Mix in the icing sugar and vanilla bean seeds until evenly distributed.

  3. Add
    • egg yolk

    Add the 3 egg yolks and bring the dough together without overworking it.

  4. Knead
    • black cocoa powder

    Set aside a small portion of dough and knead the black cocoa powder into it for the lattice decoration.

  5. Wrap
    • Black cocoa powder

    Wrap the plain and cocoa dough portions and chill them for at least 60 minutes.

  6. Roll

    Roll out the plain dough and line the 20 cm tart pan, including its sides.

  7. Mix
    • cow's milk ricotta
    • granulated sugar
    • rum

    Mix the cow's milk ricotta with the granulated sugar and rum until smooth.

  8. Chop
    • dark chocolate
    • cow's milk ricotta
    • Ricotta

    Coarsely chop the dark chocolate and fold it into the ricotta filling.

  9. Spread
    • cow's milk ricotta
    • Ricotta

    Spread the ricotta filling into the lined tart pan and level the surface.

  10. Roll
    • black cocoa powder

    Roll the cocoa dough into strips and arrange them in a lattice over the filling.

  11. Bake

    Bake the crostata at 170°C until set and lightly golden, about 40 minutes.

  12. Cool

    Cool the crostata completely before slicing; chill it for a firmer texture if desired.

Ricotta, Chocolate and Rum Crostata by @cakeofgina_

2h10

8 servings

🌾

380 g

Flour 00

🧈

230 g

Butter

🍬

150 g

Icing sugar

🥚

3 count

Egg yolks

🍦

1

Vanilla bean

🍫

10 ml

Black cocoa powder

🧀

250 g

Ricotta

🍫

100 g

Dark chocolate

🍬

70 g

Sugar

🥃

40 ml

Rum

Preparation Steps

  1. Step 1/12

    Cut the cold unsalted butter into the all-purpose flour until the mixture resembles coarse sand.

    🧈unsalted butter
    🌾all-purpose flour
    🥣mixing bowl
    🥐pastry cutter

  2. Step 2/12

    Mix in the icing sugar and vanilla bean seeds until evenly distributed.

    🍬icing sugar
    🍦vanilla bean
    🥣mixing bowl
    🥄spatula

  3. Step 3/12

    Add the 3 egg yolks and bring the dough together without overworking it.

    🥚egg yolk
    🥣mixing bowl
    🥄spatula

  4. Step 4/12

    Set aside a small portion of dough and knead the black cocoa powder into it for the lattice decoration.

    🍫black cocoa powder
    🥣mixing bowl
    🥄spatula

  5. Step 5/12

    Wrap the plain and cocoa dough portions and chill them for at least 60 minutes.

  6. Step 6/12

    Roll out the plain dough and line the 20 cm tart pan, including its sides.

    🥖rolling pin
    🍳20 cm tart pan

  7. Step 7/12

    Mix the cow's milk ricotta with the granulated sugar and rum until smooth.

    🧀cow's milk ricotta
    🍬granulated sugar
    🥃rum
    🥣mixing bowl
    🥄spatula

  8. Step 8/12

    Coarsely chop the dark chocolate and fold it into the ricotta filling.

    🍫dark chocolate
    🧀cow's milk ricotta
    🔪knife
    🪵cutting board
    🥣mixing bowl
    🥄spatula

  9. Step 9/12

    Spread the ricotta filling into the lined tart pan and level the surface.

    🧀cow's milk ricotta
    🍳20 cm tart pan
    🥄spatula

  10. Step 10/12

    Roll the cocoa dough into strips and arrange them in a lattice over the filling.

    🍫black cocoa powder
    🥖rolling pin
    🔪knife
    🍳20 cm tart pan

  11. Step 11/12

    Bake the crostata at 170°C until set and lightly golden, about 40 minutes.

    🍳20 cm tart pan

  12. Step 12/12

    Cool the crostata completely before slicing; chill it for a firmer texture if desired.

Composition

Ingredients

Types

Eggs, Spices, Baking ingredients, Chocolate, Alcohol

Ingredients

Flour 00, Butter, Icing sugar, Egg yolks, Vanilla bean, Black cocoa powder, Ricotta, Dark chocolate, Sugar, Rum

Notes

Flour 00 (for the shortcrust pastry), Butter (cold, for the pastry), Icing sugar (for the pastry), Egg yolks (medium, for the pastry), Vanilla bean (for the pastry), Black cocoa powder (added to a small part of the pastry for the lattice pattern, regular cocoa also works), Ricotta (cow's milk ricotta, for the filling), Dark chocolate (coarsely chopped, for the filling), Sugar (for the filling), Rum (a small glass, for the filling)

Allergens

eggs, alcohol

Dietetics

Dietary regimen

Vegetarian

Calories

640 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 68g, Fat: 36g, Fiber: 3g, Sugars: 34g, Saturated fat: 21g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2.5mg, Potassium: 180mg

Vitamins

Vitamin A: 330µg, Vitamin D: 1.2µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

40 minutes

Overall

2 hours 10 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

20 cm tart pan, mixing bowl, pastry cutter, rolling pin, knife, cutting board, spatula

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Dessert, Coffee break, Celebration, Weekend baking

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crisp, Crumbly, Creamy, Chunky

Flavors

Chocolatey, Buttery, Sweet, Vanilla, Rum

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely before covering,Do not leave out longer because the filling contains ricotta), fridge : 3 days (Store in an airtight container,Serve chilled or allow slices to stand briefly before serving), freezer : 30 days (Wrap individual slices tightly,Thaw overnight in the refrigerator)