Ricotta tart
A shortcrust tart filled with ricotta, sugar, and chocolate, baked until golden.
This crostata pairs a tender pastry base and top with a creamy ricotta and chocolate filling. Hands-on preparation time and 8 servings are practical estimates for a 24 cm tart.
Ingredient allergens
Allergen listDepends on the product
-
Cereals containing gluten
Baking powder
Documented presence
-
Milk and milk products
Ricotta
Ingredients without verified allergen data 8
Ingredients without verified allergen data: Flour, Icing sugar, Butter, Egg, Egg yolk, Salt, Sugar, Chocolate chips.
Method
- 01
Make the pastry
Mix the flour, powdered sugar, baking powder, and salt. Add the egg, egg yolk, and cold butter, then work the mixture until it forms a smooth, cohesive dough.
Ready to continue when: The dough holds together, with no loose pieces of butter remaining.
10 min - 02
Chill the dough
Wrap the dough and refrigerate it for 30 minutes.
Ready to continue when: The dough feels cold and firm to the touch.
30 min - 03
Make the filling
Mix the ricotta, sugar, chocolate chips, and egg until the filling is even.
Ready to continue when: The mixture looks uniform, with the chocolate distributed throughout.
5 min - 04
Assemble the crostata
Roll the dough to about 2 mm thick and use it to line the base and sides of a 24 cm tin. Prick the base with a fork without piercing through it. Add the filling, smooth it out, and cover the tart with strips made from the remaining dough.
Ready to continue when: The base and sides are lined, the filling is level, and pastry strips cover the top.
15 min - 05
Bake
Bake the crostata at 180 °C for 25–30 minutes, until the pastry is well browned. Let it cool until just warm before cutting.
Temperature: 180 °C / 356 °FReady to continue when: The surface and edges are golden, and the tart holds its shape as it cools slightly.
30 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Nutrición www.aesan.gob.es/nutricion
- Recipes from the Holy See (Vatican City) ~ Travel by Stove travelbystove.blogspot.com/2014/01/recipes-from-holy-see-vatican-city.html
- About the food of Vatican City | Global Table Adventure globaltableadventure.com/2013/10/01/about-the-food-of-vatican-city/
- Vatican City: dishes, ingredients & classics www.menuella.com/food-wiki/vatican-city
- Vatican City Food Guide: Must-Try Dishes, Prices, and Tips www.travelwithhello.com/blog/vatican-city-food-dining-guide
- Fettuccine alla papalina | Traditional Pasta From Vatican City | TasteAtlas www.tasteatlas.com/fettuccine-alla-papalina
- Oh, hey akastage-www.foodsafety.gov/sites/default/files/documents/usda-wedding-food-safety.pdf
- Feeding the City | OpenAlex openalex.org/W1927298009
- Vatican Cuisine - Ethnic Foods R Us ethnicfoodsrus.com/around-the-world-recipes/smallest-countries-worldwide-cuisines/vatican-cu…
- Crostata de ricotta e visciole | Excelencias Gourmet excelenciasgourmet.com/es/tradiciones/crostata-de-ricotta-vaticano
- Crostata di ricotta: la receta del postre italiano que conquistó al Vaticano www.parati.com.ar/recetas/crostata-di-ricotta-el-postre-cremoso-con-historia-que-sigue-vigen…
- Cultura de El Salvador - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Cultura_de_El_Salvador
- Vatican Food Tour & Trionfale Market: Rome’s Culinary Secret www.byfood.com/experiences/vatican-culinary-secret-food-tour-at-trionfale-market-53699
- Vatican Museum surrounding walking food tour | Cool Destinations 2026 www.cooldestinations.com/activity/rome/vatican-walkin-food-tour/
State: Published after documentary validation; no “Tested” label is shown.