I love crostata and I love chocolate. This recipe was used at a cooking class I recently held (and I enjoyed very much!!). It's not super sweet, as most of my desserts, you can adjust the quantity of sugar to your liking. Just, as I always say, please try the orginal one the first time and taste it.
For the dough:
350 gr. Italian 00 flour
100 gr. sugar
3 extra large eggs
80 gr. butter, diced and chilled
1/3 tsp baking powder
1/2 tsp salt
For the cream:
1 15-oz container ricotta
Unsweetened cocoa powder
sugar if desired
chocolate chips
In a bowl arrange all dry ingredients and mix them to combine evenly. Add butter and mix it roughly, pinching it with flour mixture; form a well and put the eggs in it. Mix all ingredients well but quickly in order not to warm up butter too much (which would result in a "hard" dough), you have to obtain a smooth "ball". Wrap it in plastic and refrigerate for 30 minutes at least.
In a bowl, mix ricotta, sugar and cocoa powder, if you feel it's too thick, add a couple tbsp of milk.
Preheat oven to 375.
Grease and dust with flour a 9" tart pan (or line it with parchment paper).
Take the dough out of the fridge, split it in two parts (one of them a little smaller) and roll both of them over a flour-dusted table, they have to be same thickness: about 1/4".
Put the bigger dough disk in the pan, poke it with a fork and put the cream in it. Cover with the smaller dough disk being sure to seal it really well. Make a few small cuts on the top, to allow steam to escape.
Bake on the central rack for 30-40 minutes, the top should become nicely golden.
- You can add to the ricotta cream some banana (diced) or pear (diced and briefly sauteed with a little butter).
- I always weigh the ingredients when baking or making pasta: it's the most accurate way to dose them.
- As said at the beginning, it's not super sweet. Use come confectioner's sugar or whipped cream, if you think it's not sweet enough.
- You can see here how to prepare the dough.
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