What is the classic homemade Italian dessert par excellence? Without a doubt the Crostata (Tart), which you can fill with any type of jam or cream. We suggest you a very tasty filling with Nutella, ricotta and chocolate chips.
The Crostata is an ideal dessert for breakfast, for a snack or to accompany a tea.
Simple and genuine, you can make this pie in a few simple steps. It starts from a base of shortcrust pastry (Pasta Frolla), which can be prepared even in advance and stored in the refrigerator or freezer; once it is stretched out and put into the mold, you can stuff it with ricotta cheese, Nutella and chocolate chips.
To prepare the tart with Nutella, ricotta and chocolate drops start preparing the shortcrust pastry. In a large pan mix the flour, the sugar and the yeast together and arrange them in a little “mountain” with a hole in the center.
In the hole put the butter in pieces still cold with the lemon zest or other aromas, the whole egg and the yolk.
Work the ingredients with your hands, starting from crushing butter and eggs and adding little by little the flour mix. Work quickly until you get a homogeneous mixture. Do not work the short pastry too much, it must be raw. As soon as you can form a homogeneous ball with your hands your pasta will be ready. Wrap the dough in a plastic wrap and let it rest in the refrigerator for at least one hour. If you can, prepare it a day earlier so that the aromas blend with the butter and your dough will be compact and fragrant.
In the meantime, prepare the filling: mix the ricotta and sugar with a spoon until the cream is smooth, add the chocolate drops and stir. Adjust at this point adding a few more drops of chocolate if you like.
Take the dough, remove the film, divide it into two parts with these proportions: 2/3 for the base, 1/3 for the strips.
Spread the dough on a floured surface, with a rolling pin bring it to a thickness of 5 mm. Use it to coat the bottom and edges of a 22-24 cm diameter non-stick pie mold. Remove the excess pastry by passing on the edges with a rolling pin.
At this point, spread the Nutella on the bottom with a spatula, then pour the ricotta cream previously mixed with the chocolate drops, trying to level it to obtain an even layer.
Roll out the remaining shortcrust pastry to a thickness of 5 mm and with a serrated wheel (or knife) cut 1 cm strips.
Form a grid with the strips of pastry, spacing them out regularly and forming rhombuses.
Bake in a preheated oven at 180 ° for about 30 minutes or until the dough is of a nice golden color. Once cooled decorate your pie with icing sugar.
The Crostata with Nutella, ricotta and chocolate drops can be stored at room temperature, keeping it in a cool place, for a maximum of 2-3 days: the important thing is to keep it under a glass bell.
The pastry can be prepared in advance and stored in the refrigerator for up to a week, wrapped in plastic wrap. Or you can freeze it for about 1 month. The longest you store in the fridge, the more it will be flavored.
Always mix the aromas (lemon or orange zest, vanilla etc.) with butter, because the fat contained in it absorbs the aromas making the short pastry more fragrant
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