Baked ricotta tart – Crostata di ricotta al forno

Ingredients for 4 servings

  • 1 lb of flour
  • 7 oz. of margarine
  • 5 1/2 oz of caster sugar
  • 1 egg and 2 yolks
  • 4 tbsp of Marsala wine
  • 1 tbsp of icing sugar
  • 1/2 tbsp of bitter cocoa
  • butter
  • flour for the mould


For the filling

  • 1 1/2 lbs of ricotta
  • 7 oz of caster sugar
  • 1 sachet of vanillin
  • 2 1/2 oz bitter chocolate
  • milk
  • salt


Knead the flour with the caster sugar, the egg, the yolks, the Marsala wine and the softened margarine. When the pastry is homogenous cover it with plastic wrap and put it in the fridge for 30 min. In the meantime prepare the cream mixing the ricotta with the sugar, the vanillin, the salt, and the chocolate. Roll the pastry out in two sheets. With the first cover the bottom and the rims of the baking pan floured and buttered. Poke the pastry with a fork and fill with the ricotta mix, level and cover with the remaining pastry, sealings the rims. Spread some of milk on top and bake at 180 ° for 45 min. Remove the cake from the oven and let it cool down. Transfer to a dish and sprinkle icing sugar and cocoa on top. The tart will be more tasty after a few hours in the fridge.

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