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Choc Crostata with Ricotta

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Adjust Servings:
Choc Pastry dough
80 g Butter
100 g sugar
20 g cocoa powder
180 g plain flour
1 egg
1 yolk
1 pinch salt
1 tea spoon Pane angeli yeast optional
Ricotta filling
400 g Fresh Ricotta
1 egg
100 g chocolate drops
80 g sugar
1 little bag vanilla powder

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Choc Crostata with Ricotta


Simply Delicious!

  • Serves 8
  • Medium


  • Choc Pastry dough

  • Ricotta filling



It is a dessert that you can quickly made for any occasion!

For breakfast or like a dessert after a meal … This crostata is perfect for everyone !



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Mix all the powder ingredients in a bowl for a stand mixer.
Add butter and works until you will obtain a sandy dough.
Add egg, yolk and work until you have a homogeneous dough.
Pour the pastry onto a bench and make a ball. Wrap it and put it in the fridge for a couple of hours.

Preheat the oven to 180*.
Take the dough out of the fridge, roll it out and put it in a round tart tin, previously greased and floured. Make some small holes with the fork at the base of your crostata.
In a bowl pour sugar, the egg, vanilla powder and ricotta, mix well.
Add chocolate drops and mix well again.
Pour the mixture into the base of your tart.
If you have some left over pastry dough, make some decorations!
Bake your crostata for 40 minutes to 180*.
Let it cool down and enjoy!


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2 Comments Hide Comments

Ciao Anna Paola ti seguo da un po, pensa quando eri qui a Soriano neanche ti ho mai vista 🤷‍♀️ti faccio i miei complimenti per la bella famiglia e per tutte le ricette che fai, quest’ultima poi fantastica la proverò al più presto ciao baci

Ciao Letizia! che piacere leggere il tuo messaggio! Ma veramente?
Spero di tornare presto!
Fammi sapere come e venuta la crostata!
Un abbraccio
Ps; complimenti per i tuoi lavoretti!

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