Dessert
A rustic Italian ricotta crumble tart with a buttery, sandy pastry texture and a soft vanilla-lemon ricotta filling. Simple to prepare, beautifully crumbly, and perfect for dessert, breakfast, or an afternoon coffee break.
Recipe video
Place the ricotta in a fine sieve for at least 20 minutes if it looks wet. A drier ricotta gives a creamier filling and prevents the base from becoming soggy.
Preheat the oven to 180°C / 356°F. Line a 22 cm / 8.7 in springform pan with baking paper, covering the base and lightly greasing the sides.
In a large bowl, mix the flour, sugar, baking powder, salt, and lemon zest. Stir well so the baking powder is evenly distributed.
Add the cold cubed butter. Rub it into the flour with your fingertips until the mixture looks like coarse sand with small buttery crumbs.
Add the egg and vanilla extract. Mix with your fingertips or a fork until the dough forms moist crumbs. Do not knead into a smooth dough; the texture must stay crumbly.
Place about two-thirds of the crumble mixture into the prepared pan. Press it gently over the base and slightly up the sides to create a rustic shell.
In another bowl, combine ricotta, powdered sugar, egg yolk, vanilla, and lemon zest. Mix until smooth and creamy. Fold in the chocolate chips if using.
Spoon the ricotta filling over the crumble base and spread it evenly with a spatula, leaving the surface smooth but not compressed.
Scatter the remaining crumble mixture over the ricotta filling, covering it evenly. Leave some irregular crumbs visible for a rustic golden finish.
Bake for 35 to 40 minutes, or until the top is lightly golden and the edges are firm. The center should look set but still soft.
Let the tart cool completely in the pan before removing it. For the cleanest slices, chill it for 1 hour before serving.
Dust with powdered sugar just before serving and slice with a sharp knife.
