by cake duchess
cake duchess's Notes:
Expand10.54 ounces pastry flour Ask a question about this ingredient
7.025 ounces unsalted butter Ask a question about this ingredient
3.512 ounces ounces granulated sugar Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1 large egg yolk Ask a question about this ingredient
2 pounds ricotta Ask a question about this ingredient
1 cup granulated sugar Ask a question about this ingredient
2 eggs, separated Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1 teaspoon ground espresso Ask a question about this ingredient
zest one lemon Ask a question about this ingredient
1/2 cup semi-sweet chocolate chips Ask a question about this ingredient
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.
Ask a question about this stepDump 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.
Ask a question about this stepPreheat oven to 375°F with a foil-lined large baking sheet on middle rack.
Ask a question about this stepWhen 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.
Ask a question about this stepSpray 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.
Ask a question about this stepPress 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.
Ask a question about this stepPlace this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
Ask a question about this stepRoll 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.
Ask a question about this stepFold the egg whites, espresso, lemon zest, and vanilla into the ricotta mixture.
Ask a question about this stepFold in the chocolate chips
Ask a question about this stepPour 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.
Ask a question about this stepRemove 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.
Ask a question about this stepDust with powdered sugar.
Ask a question about this stepWow - looks and sounds fabulous!
Just beautiful with all of the flavors I love. I can't wait to try it!
This crostata is *amazing*. What I love most about it (besides it being Italian!) is that you can taste the lemon, ricotta, and chocolate. Each are separate and distinct. It's not too sweet, the ricotta is creamy and oh.my.gosh. it's perfect. 'nuff said! (and mine looked just like your picture Duchess :)!)
The only thing I did differently was use mini chips.
(oops! I didn't put the espresso in - hubby doesn't like coffee)
I just LIKED this recipe! Looks amazing, Lora :) xo
Ah this sounds amazing! It's on my "after Lent" list of recipes. :)
Hi drbabs-Yes, the lattice strips go on after you spread the ricotta mixture into the crust. You layer on the strips and then bake the crostata.:)
You're such a great baker, I'm enamored with all your recipes, especially this one.
It does look amazing. One technical question. When do you put the top crust on? Presumably before you put it into the oven?
This looks amazing. Going to the top of my must make list!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
So different! Can't wait for an excuse to make it!