Curd crostata with Unagrande ricotta and cherries
4 servings
80 minutes
Ricotta Unagrande and cherry cheesecake crostata is a refined dessert of European cuisine that combines the lightness of cottage cheese dough with the tenderness of creamy filling. The origins of this delicacy trace back to Italy, where crostata—a traditional pie with an open filling—is considered a symbol of home comfort. In this version, creamy ricotta fills the pastry with softness, while the sweet-sour cherry adds brightness to the flavor. The crunchy dough contrasts with the silky cream, creating a harmony of textures. The perfect balance of sweetness, vanilla aroma, and berry freshness makes crostata a wonderful ending to dinner or a complement to a cup of coffee. Jam and mint leaves add the finishing touch, turning the dessert into a true culinary masterpiece.
1
Grate the butter or chop it finely, add the sifted flour and all remaining ingredients for the dough. Knead a uniform, smooth, and elastic dough. If the dough is too dry, add 1-2 tablespoons of water. Cover with plastic wrap and refrigerate for 15-20 minutes.
- Butter: 100 g
- Wheat flour: 200 g
- Egg yolk: 1 piece
- Icing sugar: 50 g
- Salt: pinch
- Water: 2 tablespoons
2
In the meantime, prepare the filling. For this, beat all the ingredients except the cherries with a mixer until smooth.
- Ricotta cheese: 250 g
- Heavy cream 35% fat: 50 ml
- Sugar: 100 g
- Vanilla sugar: to taste
3
Take the chilled dough, roll it out on a floured surface to a thickness of 4-5 mm, and place it in a greased round tart pan with a diameter of 20-25 cm. Smooth the dough in the pan and trim the excess. Top with filling and add cherries (without juice).
- Cherry (sour): 150 g
4
Place the tart in a preheated oven at 170 degrees for 50 minutes. Let the finished crostata cool, spread with jam, and decorate with berries and mint leaves.
- Cherry jam: 4 tablespoons
- Mint: 4 pieces
