Ricotta Crostata Recipe
KUMQUAT SORBET, CANDIED KUMQUATS
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Ingredients
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Shortcrust Pastry
Ricotta Filling
Candied Kumquats
Kumquat Sorbet (make ahead)
Finishing
Method
Shortcrust Pastry
- 1
Make dough
In a large bowl or food processor, combine 2 cups flour, 2 tbsp granulated sugar and 1/2 tsp salt. Cut in 1/2 cup cold cubed unsalted butter and 1/4 cup cold shortening (if using) until mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1 egg yolk. Sprinkle 4 tbsp ice water over mixture and gently mix just until dough holds together when pinched. Add up to 1–2 tbsp more water if needed — do not overwork.
- 2
Chill and roll
Form dough into a flat disk, wrap tightly in plastic and chill at least 45 minutes (or up to 2 days). When chilled, lightly flour a work surface and roll dough to about 1/8-inch thickness into a circle large enough to line a 9-inch tart pan with removable bottom, leaving a 1/2-inch overhang. Gently press dough into pan, trim excess leaving a 1/4-inch overhang, then fold and crimp edge. Prick base lightly with a fork and refrigerate tart shell on a baking sheet for 20 minutes to prevent shrinking.
- 3
Blind-bake
Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 18 minutes, remove weights and parchment, then bake another 8–10 minutes until golden and dry. If using semolina/cornmeal, sprinkle 1 tsp over cooled crust before adding filling to absorb any extra moisture. Let crust cool slightly on a rack.
Ricotta Filling
- 4
Prepare ricotta
While crust chills, drain ricotta in a fine-mesh sieve lined with cheesecloth or paper towel for at least 30 minutes to remove excess liquid. Press gently to speed draining.
- 5
Blend filling
In a bowl or stand mixer fitted with paddle, beat 2 cups drained ricotta with 4 oz softened cream cheese until smooth. Add 3/4 cup powdered sugar, 1 tsp vanilla extract, 1 tbsp lemon zest and 1 large egg. Mix until homogenous and slightly airy. Add 2 tbsp heavy cream if mixture seems too stiff—it should be spreadable but not runny.
- 6
Bake filling in shell
Reduce oven to 350°F (175°C). Spoon ricotta filling into cooled prebaked shell, smoothing the top. Bake 25–30 minutes until filling is set (center will have slight jiggle). Remove and cool to room temperature, then refrigerate at least 1 hour to firm and develop flavor.
Candied Kumquats
- 7
Prepare fruit
Halve 8 kumquats and remove seeds. If kumquats are small, you may leave some whole and prick skin to allow syrup penetration.
- 8
Candy kumquats
In a small saucepan combine 1/2 cup sugar and 1/2 cup water and the split vanilla bean or 1/2 tsp vanilla extract. Bring to a simmer, stirring to dissolve sugar. Add kumquat halves and simmer gently for 12–18 minutes until skins are translucent and syrup slightly thickened. Add 1 tsp lemon juice at end to brighten flavor. Remove from heat and cool in syrup. Transfer kumquats to a small sieve to drain but reserve syrup for glazing the tart and for serving.
- 9
Optional drying
For a chewier candied texture, spread candied kumquats on a rack and let dry at room temperature for several hours or in a 200°F (95°C) oven for 20–30 minutes, watching closely so they don’t brown.
Kumquat Sorbet (make ahead)
- 10
Make kumquat syrup
Zest and juice a few kumquats as needed; for this recipe thinly slice 10 kumquats. In a saucepan combine 1 cup water and 3/4 cup sugar with sliced kumquats and bring to a simmer, stirring until sugar dissolves. Simmer gently 6–8 minutes to extract flavor. Remove from heat, add 2 tbsp lemon juice and 1 tbsp light corn syrup (optional) to improve texture. Cool completely.
- 11
Blend and churn
Puree cooled kumquat syrup and fruit in a blender until smooth. Strain through a fine sieve to remove membranes and seeds for a silky sorbet. Chill mixture thoroughly, then churn in an ice cream maker according to manufacturer’s instructions until firm. Transfer to a container and freeze at least 2 hours to set.
- 12
Assembly & Finishing
- 13
Arrange crostata
Place chilled ricotta crostata on serving plate. If desired, warm a few tablespoons of reserved candied-kumquat syrup and brush a thin glaze over the ricotta surface to add shine and flavor. Arrange candied kumquat halves across the top in a single decorative ring or scatter pattern, leaving center for a quenelle of sorbet.
- 14
Plate with sorbet
Spoon or scoop 1 generous tablespoon (or a small quenelle) of kumquat sorbet into the center of the tart or serve alongside each slice. Garnish with a light dusting of 1 tsp confectioners’ sugar and 2 small mint leaves or microgreens per slice.
- 15
Serve
Serve crostata slightly chilled. Leftovers: keep tart refrigerated up to 3 days (sorbet separately frozen). Reheat briefly at 200°F (95°C) for 5–7 minutes if you want pastry softened before serving; do not reheat sorbet.