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Crostata Tart with Nutella® and Ricotta

1 h 30 min
Crostata Tart with Nutella® and Ricotta

INGREDIENTS for 8 portions

For the shortcrust pastry
  • 300 g Plain flour

  • 160 g Butter

  • 160 g Sugar

  • 1 Egg yolk

  • 1 Egg

  • Zest of 1/2 lemon

  • Salt to taste

For the ricotta cream
  • 400 g Ricotta

  • 130 g Sugar

  • 2 Eggs

  • 1 Glass of rum

  • Zest of 1 lemon

  • Raisin

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!


  1. Crostata Tart with Nutella® and Ricotta
    STEP 1

    For the shortcrust pastry: put the flour in a pile on the pastry board. Put the softened butter in pieces in the middle. Mix quickly to make a pile of "crumbs". Add to the crumbs the sugar, yolk and egg, grated lemon zest and a pinch of salt. Mix this all together quickly, make it into a ball, wrap it in a cloth and put it in the fridge to rest for 30 minutes.

  2. Crostata Tart with Nutella® and Ricotta
    STEP 2

    For the cream: sift the flour and put it into a bowl together with the sugar and mix them together. Add the yolks of the 2 eggs, the rum, the grated lemon zest and the raisins (previously soaked in cold water for at least 1 hour in advance). Finally mix in the 2 whisked egg whites until stiff. Mix it all together carefully to create a creamy, homogenous mixture.

  3. Crostata Tart with Nutella® and Ricotta
    STEP 3

    Roll out the shortcrust pastry on a lightly floured pastry board (keep one portion of it to one side for the decoration) to create a disc of 26 cm diameter and approximately 4 mm thickness. Transfer it to a (previously greased and floured) mould of the same diameter, and pierce it with the prongs of a fork. With part of the excess dough, make a long thin piece and put it all around the edge.

  4. Crostata Tart with Nutella® and Ricotta
    STEP 4

    Fill it with the ricotta cream and level it out to make a uniform layer. Take the pastry that you kept to one side, roll it out into a rather thin sheet on the floured surface. Then cut it into strips with a toothed wheel. Garnish the surface of the cake with the strips of dough, interweaving them to form a lattice pattern. Brush the edge of the pastry and the lattice portion with a mixture of egg yolk and milk beaten together. Cook the tart in a pre-heated oven at 180°C for approximately 30 minutes. Remove the Crostata from the oven and let it cool before cutting into slices. Dust with icing sugar and garnish the tart with Nutella®.

Excitement you can recognise with your eyes closed.

Did you know that Crostata Cake with Nutella® and Ricotta is about to become your favourite sweet treat? When it comes to excitement, we have a sixth sense that never fails..

Sustainable cocoa in Nutella
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

Upcycling Nutella jar
Good to know

Uhm, while preparing this recipe did you finish your Nutella® jar? You can upcycle it!

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