Ricotta, Raspberry and Chocolate Crostata

[nverland]

Ricotta, Raspberry and Chocolate Crostata

Ingredients

Ingredients for 1 recipe Crostata Crust
1 cup all-purpose flour
1/2 cup whole wheat flour
7 tablespoons unsalted butter, softened
2 egg yolks at room temperature
1/2 cup sugar
Pinch of salt

Filling Ingredients
1 1/2 cups fresh whole-milk ricotta
3/4 cup sugar
1 large egg
2 cups fresh raspberries
1 cup chopped semisweet dark chocolate or chocolate chips

Instructions

To Make the Crostata

Preheat the oven to 350 degrees Fahrenheit and line a 10-inch tart pan with a removable bottom with parchment paper.
Put the flours into a large bowl, and make a well in center. Add the butter, egg yolks, sugar, and salt to the well. Mix the wet ingredients in the well with your fingers, then slowly start mixing in the flour. Use your hand, and eventually the heel of your hand, to mush it all together until it forms a ball.
Let the dough rest for 10 minutes, then push it out into the prepared tart pan. Don't try to toll it out, just spread it out to the edges with the palm of your hand to form an even crust.

To Make Ricotta, Raspberry, Chocolate Crostata

Preheat the oven to 350 degrees Fahrenheit.
Line a 10-inch tart pan with a removable bottom with parchment paper. Place the crostata dough in the pan, spreading it out with the heel of your hand until it covers the bottom of the pan and a bit up the sides. Bake the crust for about 15 minutes, or until it starts to turn golden.
Remove from the oven and let cool. Leave the oven on.

Whip the ricotta with a fork until smooth. Add the sugar and egg and stir until incorporated and smooth. Fold in the berries and chocolate. Fill the tart shell with the ricotta mixture, return it to the oven, and bake for about 25 minutes, or until set.
Let cool to room temperature and serve.