Loving the chocolate and ricotta filling - made me think of a deconstructed cannoli filling. Had to get some dessert ready for last-minute dinner gue...
Are you in the mood for pie but don't want to compromise quality with speed? This crust recipe, believe it or not, pulls together in just minutes and doesn't need to be chilled before use. Differentiating itself tremendously from a traditional pie crust or base, you just prep and go, filling the crust just as you work and baking immediately.
If you're in a rush for dessert or need a great (and easy) treat for your snack or to accompany your coffee, this is it. Look no further and get baking now - once you get this on the table, your sweet tooth and your family and loved ones will be first in line to thank you for your efforts making this recipe!
Preheat oven to 180C.
In medium-sized mixing bowl, blend flour and baking powder until well-blended. Add granulated sugar, and blend again until well-mixed.
Dice cold butter and add into bowl along with whole egg. Blend all ingredients well, until dough becomes compact in consistency but still crumbles easily. Set aside to cool in fridge.
In a small sauce pan, add water and sugar and cook over low heat until sugar melts. Add your selection of mixed wild berries (Chef Michele recommends a blend of blueberries, strawberries and raspberries). Smash berries down slightly with a fork, and allow sauce to cook over low heat for between 15-20 minutes.
Sauce should thicken slightly, and have a little more density to it. Remove from heat, cover pan and place in fridge for at least 1 hour so sauce can further thicken.
Coarsely chop chocolate into chunks or slivers. Wash orange, and dry well. Grate into fine zest.
In another medium-sized mixing bowl, combine ricotta and sugar, then add in chopped chocolate. Add in grated orange zest. Combine until well-mixed.
Grease and flour a baking tin (preferably round), being sure to cover all angles of tin. Using 3/4ths of pastry dough, press dough into tin to cover entire bottom of tin. Use fingers to ensure dough covers entire surface of baking tin.
Using spatula or mixing spoon, fill pastry shell with ricotta filling. Using remaining pastry dough, crumble on top of ricotta filling.
Place in preheated oven and cook for approximately 35 minutes. Crostata should be golden brown and fairly solid, although filling will also settle once removed from oven and allowed to cool.
Place soup spoon of thickened wild berry sauce onto individual serving plates. Slice crostata, and place onto dishes with wild berry sauce, directly adjacent to sauce. Serve promptly.
25 minutes 8 ingredients 235 kCal
60 minutes 10 ingredients 461 kCal
RyanGio Thursday 13th of August 2020
Dessert in a flash
Loving the chocolate and ricotta filling - made me think of a deconstructed cannoli filling. Had to get some dessert ready for last-minute dinner guests, and you'd think, based on the appearance, I had been working for hours to get it done. Impressive, tasty, and speedy. The perfect solution for when you don't have a lot time to get something on the table.