Crostata with Lemon Custard and Whipped Ricotta Cream Recipe

When it comes to classic Italian desserts, the crostata is a beloved favorite that never fails to impress. This rustic tart is traditionally filled with a variety of sweet fruit preserves or creamy custards, making it a versatile and delightful treat for any occasion. In this recipe, we will be putting a unique twist on the traditional crostata by filling it with a zesty lemon custard and topping it with a luscious whipped ricotta cream. The combination of tangy citrus, creamy ricotta, and bu...

For this recipe, we will start by preparing the buttery and flaky tart crust. The crust is the foundation of the crostata, and it is important to get it just right. Once the crust is prepared and baked to a golden perfection, we will move on to making the lemon custard filling. The custard is made with fresh lemon juice and zest, giving it a bright and citrusy flavor that pairs beautifully with the crisp crust. As the custard sets, we will then whip up a luscious ricotta cream to top the crostata, adding a light and airy finish to the dessert.

Assembling the crostata with lemon custard and whipped ricotta cream is a simple and enjoyable process. Once all the components are ready, we will carefully spread the lemon custard onto the baked tart crust, creating a smooth and creamy base for the dessert. Then, we will spoon the whipped ricotta cream on top, swirling it into a decorative pattern for a stunning presentation. The final touch is a garnish of fresh lemon zest and perhaps a sprinkle of powdered sugar, adding a pop of color and a touch of sweetness to the finished crostata.

Whether you are hosting a formal dinner party or simply craving a sweet indulgence, this crostata with lemon custard and whipped ricotta cream is a surefire way to impress and delight your guests. The combination of zesty lemon, creamy ricotta, and buttery tart crust creates a harmonious blend of flavors and textures that is simply irresistible. So, roll up your sleeves, gather your ingredients, and get ready to create a truly memorable dessert that will have everyone coming back for seconds.

Ingredients

1 ¼ cups all-purpose flour
¼ cup unsalted butter
1 tablespoon unsalted butter
2 tablespoons white sugar
1 large egg
½ teaspoon baking powder
½ teaspoon vanilla extract
2 lemon, juiced
⅜ cup white sugar, divided
2 large eggs
2 tablespoons all-purpose flour
⅜ cup unsalted butter, cubed
1 tablespoon unsalted butter, cubed
1 cup ricotta cheese
½ cup 35% heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon lemon zest
½ cup fresh raspberries, or as needed

Information

Prep Time: 35 mins
Cook Time: 25 mins
Additional Time: 1 hr
Total Time: 2 hrs
Servings: 8
Yield: 1 9-inch crostata

Combine flour, 1/4 cup plus 1 tablespoon butter, sugar, egg, baking powder, and vanilla extract in a food processor. Blend ingredients until dough starts sticking together and forms one piece.

Wrap crostata dough in plastic wrap and place in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Remove dough from the refrigerator. Roll out dough using a lightly floured rolling pin on a work surface, or flatten it directly onto a baking sheet using your fingers, to form crostata shell. Pierce shell with a fork to prevent air bubbles during baking.

Bake in the preheated oven until sides are golden brown, 15 to 20 minutes.

Remove crostata from the oven and set aside to cool.

While crostata cools, pour lemon juice into a heavy saucepan through a sieve and stir in 3 1/2 tablespoons sugar. Heat mixture over medium-low heat until sugar dissolves, about 5 minutes. Remove from heat.

Beat remaining sugar, eggs, and flour together in a mixing bowl using an electric mixer or a whisk until white and airy in texture.

Pour warm lemon juice mixture into egg mixture slowly, whisking constantly. Pour custard mixture back into the saucepan.

Heat custard mixture over medium-high heat, stirring constantly until thick, about 5 minutes. Remove from heat and continue to mix until the uneven texture becomes smooth, about 1 minute. Add butter gradually to custard 1 piece at a time, stirring constantly, until smooth. Let custard cool to room temperature.

While custard cools, combine ricotta cheese, whipping cream, confectioners' sugar, and lemon zest in a food processor. Blend until mixture is uniform and smooth in texture, 2 to 3 minutes. Transfer ricotta cream to a bowl.

Place lemon custard and ricotta cream in the refrigerator to cool completely, about 30 minutes.

Remove custard and cream from the refrigerator. Spread lemon custard evenly on cooled crostata crust. Spread ricotta cream on top of lemon custard. Decorate with raspberries. Keep refrigerated until ready to serve.

Nutrition

418 cal.

Total Fat: 27g
Saturated Fat: 16g
Cholesterol: 145mg
Sodium: 102mg
Total Carbohydrate: 38g
Dietary Fiber: 3g
Total Sugars: 16g
Protein: 9g
Vitamin C: 25mg
Calcium: 142mg
Iron: 2mg
Potassium: 154mg

How to Make Crostata with Lemon Custard and Whipped Ricotta Cream - A Step-by-Step Guide

Ingredients

Information

Nutrition

418 cal.

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