Roman Ricotta Tart

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A classic Roman crostata with a buttery shortcrust shell wrapped around a creamy, lightly sweetened ricotta filling perfumed with lemon zest. It is the kind of rustic, home-style dessert served in Roman trattorias and family kitchens across Lazio.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 13 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 28 gSugar
• 14 gProtein
• 110 mgSodium
• 130 mgPotassium
• 175 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the sweet pastry (pasta frolla)

• 2 1/2 cups (320 g) all-purpose flour
• 3/4 cup (170 g) cold unsalted butter, cubed
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 1 tablespoon ice water, as needed

For the ricotta filling

• 1 3/4 lbs (800 g) fresh whole-milk ricotta, well drained
• 2/3 cup (130 g) granulated sugar
• 2 large eggs
• 1 large egg yolk
• zest of 1 large lemon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 tablespoons pine nuts, optional

For finishing

• 1 large egg, beaten with 1 tablespoon water (egg wash)
• powdered sugar, for dusting

Directions

1. Make the pastry: pulse the flour, sugar, salt, and butter in a food processor until the mixture looks like coarse meal. Add the egg, egg yolk, and vanilla and pulse just until the dough begins to clump; add ice water a teaspoon at a time if it looks dry. Turn out, form into a disc, wrap in plastic, and chill for at least 1 hour.
2. Drain the ricotta: if not already very thick, spoon it into a cheesecloth-lined sieve set over a bowl and let it drain in the refrigerator for at least 1 hour, pressing gently to release extra whey.
3. Make the filling: whisk the drained ricotta with the sugar until smooth, then beat in the eggs, egg yolk, lemon zest, vanilla, and cinnamon until silky. Fold in the pine nuts if using.
4. Roll out two-thirds of the dough on a lightly floured surface into a 12-inch round and line a 9-inch tart pan (1 1/2 inches deep) with a removable bottom, pressing it into the corners and trimming the edges. Spread the ricotta filling evenly inside.
5. Roll out the remaining dough into a 10-inch round and cut into 1/2-inch strips. Arrange the strips in a lattice (or rustic crosshatch) over the filling, pressing the ends into the rim. Trim and crimp the border, then brush the pastry strips with egg wash.
6. Bake in a preheated 350°F (175°C) oven for 45 to 55 minutes, until the crust is deeply golden and the filling is set around the edges but still slightly jiggly in the very center. If the edges brown too quickly, tent with foil.
7. Cool the crostata completely on a wire rack (at least 2 hours) so the filling firms up; this is essential for clean slices. Dust generously with powdered sugar before serving at room temperature.

Cook’s Notes

• Draining the ricotta thoroughly is the single most important step; watery ricotta makes a soft, weepy filling.
• Do not overwork the pasta frolla or the crust will be tough instead of tender and crumbly.
• For the cleanest lattice, chill the rolled-out dough briefly so the strips are easier to lift and arrange.
• If pine nuts are not on hand, a handful of dark chocolate chips or chopped candied orange peel works beautifully in the Roman tradition.
• Serve at cool room temperature, not cold from the fridge, so the filling is soft and creamy rather than dense.

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