CROSTATA di RICOTTA e CIOCCOLATO buonissima (variante della CASSATA AL FORNO SICILIANA) Dolci 2C+K

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower-fat option while maintaining a similar texture.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often more affordable and still provides a rich flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a less expensive substitute for butter in baking.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Brown sugar can be a more economical sweetener with a similar flavor profile.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine flour, baking powder, and salt.

In another bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and lemon zest.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

In a separate bowl, blend ricotta cheese, melted dark chocolate, and orange zest until smooth.

Roll out two-thirds of the chilled dough on a floured surface to fit a tart pan.

Press the dough into the tart pan and trim the edges.

Spread the ricotta and chocolate mixture evenly over the crust.

Roll out the remaining dough and cut into strips for a lattice top.

Arrange the strips over the filling in a crisscross pattern.

Bake in the preheated oven for 35-40 minutes until golden brown.

Let the crostata cool completely before dusting with powdered sugar.

Cooking Techniques

Spice Level:

Allergens