Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Classic Italian Ricotta Crostata with Chocolate Chips
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?!
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Italian Almond Cookies
- Torta Nua
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
Video recipe
Classic Italian Ricotta Crostata with Chocolate Chips
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.
Servings:
Prep Time
20 min
Cook Time
45 min
Resting Time
75 min
Total Time
Ingredients
For the crust
1/2 cup (100 g) sugar
1 stick (4 oz / 120 g) unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (250 g) all-purpose flour
For the filling
1 lb (450 g) whole-milk ricotta, well drained
3/4 cup (150 g) sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 orange
1/2 cup (85 g) mini chocolate chips
Instructions
Place the ricotta in a fine-mesh sieve (or colander) set over a bowl and let it drain while you prepare the crust.
In a large mixing bowl, beat the sugar and softened butter until creamy and smooth. Add the egg, vanilla extract, and salt, and mix until combined. Gradually add the flour and mix until a soft dough forms. Shape the dough into a disk, wrap in plastic wrap, and refrigerate while you make the filling.
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch pan with butter and flour, or use baking spray.
In a medium mixing bowl, whisk together the drained ricotta, sugar, egg, vanilla extract, and orange zest until smooth and creamy. Fold in the mini chocolate chips.
Remove the dough from the refrigerator. Reserve about 1/4 of the dough for decorating the top (optional), and roll out the rest on a lightly floured surface. Use it to line the tart pan, pressing it gently into the bottom and up the sides. Prick the bottom with a fork to prevent it from puffing up during baking.
Pour in the ricotta filling and smooth the top.
Roll out the remaining dough and cut into strips. Arrange them in a lattice pattern over the filling. If desired, sprinkle a few more chocolate chips on top.
Bake on the middle rack of the oven for about 45 minutes, or until the crust is lightly golden and the filling is mostly set.
Allow the crostata to cool completely, then refrigerate for at least 30 minutes before slicing. Dust with powdered sugar if desired and serve.
