A tender, buttery crostata filled with creamy ricotta, mini chocolate chips, and fragrant orange zest. This classic Italian dessert is simple to make, lightly sweet, and perfectly balanced—soft, rich, and irresistible in every bite
There’s something truly magical about a dessert that feels both rustic and elegant—and this Ricotta Chocolate Chip Crostata is exactly that.
With its tender, buttery crust and creamy ricotta filling dotted with mini chocolate chips, it’s the kind of treat that belongs on a beautiful spring table. Lightly scented with fresh orange zest, every bite is soft, delicate, and just sweet enough.
It’s perfect for Easter celebrations, weekend gatherings, or simply enjoying a quiet moment with a cup of coffee as the days get warmer.
Crostata is one of those timeless Italian desserts that proves simple ingredients can create something truly special. The base is a soft, buttery pastry that’s easy to work with and bakes into a lightly crisp yet tender crust.
The filling is made with creamy whole-milk ricotta blended with sugar, egg, vanilla, and bright orange zest. The mini chocolate chips add little bursts of sweetness in every bite, making this dessert feel both comforting and a little indulgent.
Baking Tips for the Best Crostata
Ricotta: To get that perfectly creamy, sliceable filling, draining the ricotta is key. Even if it looks thick, letting it sit in a sieve for a bit removes excess moisture and prevents a watery texture.
Chocolate chips: Morsels or mini chocolate chips work best because they distribute evenly throughout the filling. And don't forget to sprinkle some on top so they show after baking!Dough: When making the dough, avoid overmixing—once it comes together into a soft dough, that’s enough. Overworking it can make the crust tough instead of tender.
If the dough feels too soft to handle, don’t hesitate to chill it a little longer. A slightly firm dough is much easier to roll out and will give you cleaner edges, especially if you’re adding a lattice top. So once you roll out the last piece of dough to decorate the top, place in the freezer for 5 minutes and the lattice will turn out perfect and so much easier to make.
Pan: For this recipe, I'm using an 8-inch pan with a removable bottom rather than a classic shallow tart pan. The slightly deeper design allows for a thicker, creamier ricotta filling, giving you that beautiful, generous slice every time. The removable base is especially helpful—it lets you lift the crostata out cleanly without damaging the delicate crust, making it much easier to serve.
Here’s the one I have: AMAZON
Baking: Pricking the base before adding the filling helps keep the crust flat and prevents air bubbles while baking.
And finally, bake until the crust is lightly golden and the center looks mostly set—it will continue to firm up as it cools.
Serving & Storage Tips
This crostata is delicious warm, but it truly shines once it has cooled and set. For the cleanest slices and best texture, refrigerate it for at least 30 minutes before serving.
Store any leftovers covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for a bit to bring back that soft, creamy texture.
The Perfect Spring Dessert
Whether you’re planning an Easter menu or just looking for a simple yet beautiful dessert, this Ricotta Chocolate Chip Crostata is a wonderful choice.
It’s easy to make, uses pantry-friendly ingredients, and delivers that classic Italian charm in every bite—creamy, citrusy, chocolatey, and completely irresistible.
Ready to try it too?!
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