Ginger crostata
6 servings
50 minutes
Ginger crostata is a refined dessert from Italian cuisine that combines the spiciness of ginger with the tenderness of ricotta and buttery dough. Its base is made from crushed savoiardi cookies mixed with walnuts and brown sugar, giving the crust a pleasant crunchy texture and nutty aroma. The filling combines creamy ricotta, fresh sour cream, citrus zest, and caramelized ginger to create a harmonious blend of sweetness and spiciness. Baked at an optimal temperature, the crostata takes on a golden hue and rich flavor. This dessert pairs perfectly with a cup of strong espresso or light tea, enhancing its complex aromatic notes. Historically, crostata is a popular Italian pie that has unique variations in different regions. This version emphasizes ginger freshness, making it particularly appealing to lovers of refined flavors.
1
For the sandy dough, crumble savoiardi cookies, chop walnuts with a knife, add brown sugar, butter, mix well, place the mixture in a 24 cm diameter springform pan, and refrigerate for twenty minutes.
- Savoiardi cookies: 250 g
- Walnuts: 70 g
- Brown sugar: 0.3 glass
- Butter: 100 g
2
Grate the ginger and mix it in a bowl with sour cream, ricotta, one hundred grams of white sugar, eggs, and citrus zest.
- Candied Ginger: 100 g
- Sour cream: 150 g
- Ricotta cheese: 350 g
- Sugar: 100 g
- Chicken egg: 3 pieces
- Oranges: 1 piece
- Lime: 1 piece
3
Cover the cooled base with ginger mixture and bake in the oven at 180 degrees for about half an hour.