This crostata is made with pasta frolla, a sweet pastry dough. The dough is light and flaky. Buttery and tender when you put your fork in. The creamy ricotta filling has a lovely touch of tartness from the lemon zest and just the perfect amount of chocolate and a delicious hint of espresso! This can be filled with nutella or your favorite jam. —cake duchess
- Serves 8
3.512 ounces ounces
large egg yolk
semi-sweet chocolate chips
- Pasta Frolla: In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.
- Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a disk and chill in the refrigerator for about an hour.
- Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.
- When dough is nicely chilled, remove from the refrigerator. Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.
- Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan.
- Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping.
- Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
- Roll out the remaining piece of dough to 1/8-inch thickness. Cut out lattice strips to layer on top of the ricotta mixture. Place the lattice strips cut-outs on a rimmed baking sheet in the refrigerator until you are ready to layer them on top of the crostata mixture.
- Fold the egg whites, espresso, lemon zest, and vanilla into the ricotta mixture.
- Fold in the chocolate chips
- Pour the filling gently into the crostata. Flatten it out with a spoon or a spatula. Layer the latice strips in a criss-cross design. Set the crostata in the oven and bake at 325 for about 30 to 35 minutes, until the filling is just set.
- Remove from the oven and let cool to room temperature on a rack. Carefully remove the fluted ring from around the crostata and transfer the crostata your serving plate.
- Dust with powdered sugar.