Italian Tart - Ricotta, Mascarpone Cheese & Chocolate Drops Crostata

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30m prep

45m cook

8 servings

Ingredients for the shortcrust:

  • 330 grams of Caputo flour Pasticceria
  • 80ml of sunflower oil
  • 2 eggs
  • 100 grams of Paneangeli icing sugar
  • 1 teaspoon of Paneangeli yeast for cakes 
  • Lemon or orange zest (optional)

Ingredients for the filling:

  • 250g Buffalo ricotta La Marchesa
  • 300g Mascarpone Sterilgarda
  • 90g Sugar
  • 3 tbsp Chocolate chips (or as per your liking).


  1. Preheat the oven to 180C.
  2. To prepare the shortcrust, add all the ingredients into a bowl except the oil and whisk until you get a sticky sand-like texture. You can use a food processor or mixer too. Add the oil now, if the dough is too dry you can add a little water. 
  3. Once the dough is ready, it does not need to sit in the fridge. You can make a 4-6 mm layer with the help of a rolling pin and lay it on a non-stick round baking pan preferably with a removable bottom. Cut edges and keep them for the final decoration.
  4. To prepare the filling, pour all ingredients together except the chocolate chips and use either a hand whisk or an electric one to make the mixture. After 2 minutes of mixing add the chocolate chips and stir gently, pour all the filling into the shortcrust. 
  5. With the leftover shortcrust make a 3-5 mm layer with the rolling pin, cut it with a knife or pastry wheel and make a net on top of the crostata. 
  6. Bake the crostata for approximately 40 minutes or until golden brown.
  7. If you want a glossy finish on top, you can brush the crostata with a beaten egg yolk 5 minutes before you stop baking.
  8. Let it cool 30 minutes before eating and it can be refrigerated for up to 2 days.

Buon appetito!

Recipe by Fabio & Flavio (


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