Crostata is one of the most classic Italian desserts based on crumbly and compact but not dry shortcrust pastry.
We made it by using cocoa in the dough, then stuffed with an orange-flavoured ricotta cream to balance an already gluttonous base.
For the Cocoa Shortcrust Pastry look here:
For the Ricotta and Orange cream
Preparation time 15 mins.
- 500 g Ricotta cheese, sieved
- 2 oranges
- 2 eggs
- 110 g sugar
- some fresh mint leaves
Ricotta cheese you can find in supermarkets is already soft and ready to use, but we recommend you to sieve it anyway to prevent it could be a bit watery.
Grate only one orange zest and keep it aside, then squeeze the orange juice, strain it and keep it aside.
Separate the yolks from the egg whites. Whip the whites and set them aside.
Beat the yolks together with the sugar and orange juice until smooth and frothy.
Add cream to the ricotta, then orange zest and mix together.
Proceed by adding the egg whites and mix gently from bottom to top with a spatula or wooden spoon.
Spread the cream evenly over the bottom of Crostata.
Store in the fridge for at least 1 hour, then garnish with the other orange cut into slices, few mint leaves, and serve.