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Crostata with Lemon Custard and Whipped Ricotta Cream
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
120 minutes
Golden crostata shell with lemon custard, whipped ricotta cream, and fresh raspberries - a delicate and elegant dessert for impressing guests.
Ingredients:
  • 1.25 cups all-purpose flour
  • 0.25 cup unsalted butter
  • 1 tablespoon unsalted butter
  • 2 tablespoons white sugar
  • 1 large egg
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon vanilla extract
  • 2 lemon, juiced
  • 0.375 cup white sugar, divided
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 0.375 cup unsalted butter, cubed
  • 1 tablespoon unsalted butter, cubed
  • 1 cup ricotta cheese
  • 0.5 cup 35% heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon lemon zest
  • 0.5 cup fresh raspberries, or as needed
Instructions:
  • In a food processor, mix together flour, 1/4 cup plus 1 tablespoon butter, sugar, egg, baking powder, and vanilla extract until the dough comes together and forms a ball.
  • Chill the crostata dough in the refrigerator for 30 minutes, wrapped in plastic wrap to allow flavors to meld perfectly.
  • Preheat your oven to 350°F (175°C).
  • Take the dough out of the refrigerator. Roll it out with a lightly floured rolling pin on a work surface or press it directly onto a baking sheet to create a crostata shell. Prick the shell with a fork to prevent air bubbles while baking.
  • Bake until golden brown, 15 to 20 minutes in preheated oven.
  • Take the crostata out of the oven and let it cool.
  • As the crostata rests, strain lemon juice into a sturdy saucepan and blend in 3 1/2 tablespoons of sugar. Warm over medium-low heat until the sugar melts, approximately 5 minutes. Take off the heat.
  • In a mixing bowl, using an electric mixer or a whisk, beat together the remaining sugar, eggs, and flour until the mixture becomes white and airy in texture.
  • Slowly pour the warm lemon juice mixture into the egg mixture while whisking constantly. Then, pour the custard mixture back into the saucepan.
  • In a saucepan over medium-high heat, cook custard mixture while stirring until thickened, approximately 5 minutes. Remove from heat and stir until texture is smooth, about 1 minute. Gradually stir in butter, one piece at a time, until custard is smooth. Allow custard to cool to room temperature.
  • As the custard cools, blend ricotta cheese, whipping cream, confectioners' sugar, and lemon zest in a food processor until smooth and uniform, about 2 to 3 minutes. Transfer the ricotta cream to a bowl.
  • Chill the lemon custard and ricotta cream in the refrigerator until completely cool, for about 30 minutes.
  • Take the custard and cream out of the refrigerator. Evenly spread the lemon custard on the cooled crostata crust. Top with ricotta cream. Decorate with raspberries. Chill until serving.

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