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crostata di fragole e ricotta
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5 from 7 votes

Strawberry Ricotta Recipe

The rich custard-like filling with the sweet and buttery crust is a perfect flavor combination, to showcase those juicy strawberries! You're going to love this Strawberry Ricotta crostata
Prep Time25 mins
Cook Time45 mins
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 351kcal



  • 1 cup unbleached all purpose flour
  • 3 Tbsp Sugar
  • pinch of fine sea salt
  • ½ cup unsalted butter * very cold and cut into small pieces 1 stick
  • 2 Tbsp Ice Water


  • 1 cup whole milk ricotta
  • ¼ cup mascarpone cheese
  • 4 large egg yolks
  • ½ cup sugar
  • ½ tsp vanilla*
  • finely grated zest of one lemon
  • ¾ pound strawberries sliced
  • Confectioners sugar for dusting



  • in a food processor pulse flour, sugar and salt 4 or 5 times
  • add in cold butter pieces and pulse until flour resembles coarse meal
  • add water and pulse
  • dump dough into a bowl or on the counter and work it into a ball.
  • form disc, wrap in cling wrap and refrigerate for at least one hour or overnight
  • butter a 9 inch tart pan and dust with flour
  • on a lightly floured surface roll out the dough to a 12 inch circle
  • fit dough into tart pan pressing into the edges, and chill until firm (about 30 min)
  • Preheat oven to 400 F (200 C)
  • Line the tart pan with parchment with about an inch overhand and fill with pie weights (or dry beans)
  • bake for 10 minutes or until golden brown
  • remove parchment and weights, continue to bake until bottom of the crust is a pale golden color and edges are starting to brown (about 5 minutes more)
  • Cool shell on wire rack


  • reduce oven temp to 350 F(180 C)
  • in your mixer beat ricotta and mascarpone until smooth
  • add egg yolks, sugar, vanilla and lemon zest, mix until well combined
  • spread filling in cooled tart shell and bake for 35 minutes, rotating tart once during baking
  • Tart will be done when a tooth pick inserted in the center of the tart comes out clean
  • cool completely on wire rack


  • arrange sliced strawberries on the tart in concentric circles , dust the edges with confectioners sugar and remove from tart pan.
  • Prepare to amaze your guests!


*you will need additional flour and butter to grease and flour the tart pan * You can use all ricotta omitting the mascarpone * original recipe called for orange flower water


Calories: 351kcal | Carbohydrates: 33g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 145mg | Sodium: 36mg | Potassium: 123mg | Fiber: 1g | Sugar: 19g | Vitamin A: 710IU | Vitamin C: 25mg | Calcium: 97mg | Iron: 1.2mg