tagAlt.Fresh Ricotta and Chocolate Crostata
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Creamy Ricotta and Chocolate Tart with Wild Berry Compote

Balanced sweetness and creamy texture—pure comfort for dessert lovers.
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    • ( Scored 5 on 1 reviews )

RyanGio:

Loving the chocolate and ricotta filling - made me think of a deconstructed cannoli filling. Had to get some dessert ready for last-minute dinner gue...

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tagAlt.Fresh Ricotta and Chocolate Crostata
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Craving a homemade dessert but short on time? This innovative tart crust comes together in a matter of minutes and skips the traditional chilling step—giving you a fast, foolproof base that's ready to bake as soon as you're done mixing. Unlike the classic shortcrust pastry, this recipe's dough is quick, tender, and requires no waiting, so you can go from cravings to serving in record time.

Whether you need a last-minute treat for a gathering, a sweet addition to your coffee break, or an easy dessert for the family, this tart is your answer. The luscious combination of fresh ricotta, chunks of dark chocolate, and a zesty orange twist creates a memorable, crowd-pleasing flavor. Once you serve this, expect everyone to clamor for seconds—and ask for your recipe!

Ingredients

play video recipe for 6 servings

Quick Crostata Crust

  • All-purpose flour 300 grams
  • Sugar (Granulated) 150 grams
  • Butter 100 grams
  • Egg 1
  • Baking powder 1 tea spoon

Fresh Ricotta and Chocolate crostata filling

  • Ricotta cheese (Sheep's Milk) 400 grams
  • Sugar (Granulated) 100 grams
  • Dark chocolate 120 grams
  • Orange 1

Wild berry Sauce

  • Mixed wild berries 200 grams
  • Sugar (Granulated) 50 grams
  • Water 50 grams

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Preparation

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for 6 servings

Step

1

Of 3

Craft the Tart Shell and Prepare Berry Compote

Preheat your oven to 180°C (356°F) to ensure even baking from the start.

In a medium mixing bowl, whisk together all-purpose flour and baking powder until fully combined. Add granulated sugar and mix again to evenly distribute. Dice cold unsalted butter and add to bowl along with a whole egg. Work the mixture by hand or with a pastry cutter until it forms a crumbly, cohesive dough. The texture should hold together but still break apart easily—this ensures a tender crust. Briefly refrigerate the dough while preparing the compote.

For the wild berry sauce, combine water and sugar in a small saucepan and heat gently until the sugar dissolves. Add your favorite blend of fresh or frozen wild berries—such as blueberries, raspberries, and strawberries. Lightly mash the berries with a fork, then simmer the mixture on low heat for 15-20 minutes until it thickens and becomes syrupy. Remove from heat, cover, and chill in the refrigerator for at least an hour to help the sauce achieve its perfect, glossy consistency.

tagAlt.crostata prepare base

Step

2

Of 3

Mix the Ricotta and Chocolate Filling

Roughly chop a bar of high-quality dark chocolate into slivers or small chunks. Wash and thoroughly dry an orange, then finely grate the zest to release its fragrant oils.

In a separate bowl, blend creamy ricotta cheese with sugar until smooth. Stir in the chopped chocolate and orange zest, mixing until all ingredients are evenly distributed. The ricotta's mild flavor pairs beautifully with the bittersweet chocolate and citrusy notes, creating a filling that's both rich and refreshing.

tagAlt.crostata ricotta cioccolata filling

Step

3

Of 3

Assemble, Bake, and Serve the Tart

Lightly butter and flour a round tart dish, making sure to coat every edge. Take about three-quarters of the prepared dough and press it evenly across the base and up the sides of the tin, using your fingers to ensure a smooth, uniform layer.

Spread the ricotta and chocolate mixture over the crust with a spatula, smoothing it out. Crumble the remaining dough over the filling, creating a rustic, golden topping.

Bake in the preheated oven for around 35 minutes. The pastry should turn a deep golden color and the filling will gently set. Let the tart cool slightly to allow the flavors to meld and the texture to firm up.

To serve, spoon a generous dollop of the chilled wild berry compote onto each dessert plate. Slice the tart and place each piece beside the vibrant berry sauce. Present immediately for maximum enjoyment—this dessert shines when enjoyed fresh!

tagAlt.bake the crostata 26022021

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

RyanGio Thursday 13th of August 2020

Dessert in a flash

Loving the chocolate and ricotta filling - made me think of a deconstructed cannoli filling. Had to get some dessert ready for last-minute dinner guests, and you'd think, based on the appearance, I had been working for hours to get it done. Impressive, tasty, and speedy. The perfect solution for when you don't have a lot time to get something on the table.

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