Ricotta was born from whey monks couldn't waste—13th-century Italian nuns pressed leftover cheese liquid into this tart's creamy, protein-rich base.
Mascarpone and Ricotta Crumble Tart
Indulge in a delightful Italian treat with our Mascarpone and Ricotta Crumble Tart! This luscious dessert features a buttery crumble crust that perfectly cradles a rich filling of creamy ricotta and velvety mascarpone, all enhanced with decadent chocolate notes. It's the perfect sweet escape for any occasion—grab a slice and savor the bliss!
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 200g masło (14 tbsp)
- 3 średnie jajka
- 250g mascarpone (8.82 oz)
- 50g mleko 3,2% (1.76 oz)
- 200g ricotta (7.06 oz)
🫙Pantry Staples(5)
- 8g proszek do pieczenia (0.28 oz)
- 50g gorzka czekolada (1.76 oz)
- 500g mąka (4 cup)
- 70g cukier puder (0.35 cup)
- 250g cukier (1.25 cup)
📦Other(1)
- 15g espresso (0.53 oz)
👨🍳 Instructions
- 1
In a large bowl, add all the ingredients for the cream and mix with a whisk until smooth. Make sure the espresso is cooled.
- 2
In another bowl, add all the ingredients for the dough and mix vigorously with your hands until the ingredients combine and become crumbly like sand.
- 3
Grease a mold (22cm or smaller) with butter and dust with flour.
- 4
Add a little more than half of the dough to the mold and spread it out, creating some edges.
- 5
Add the cream and spread it out. Add the remaining dough to cover the cream.
- 6
Bake in the oven at 170°C for 45-60 minutes, top and bottom.
- 7
Remove, wait for it to cool, dust with powdered sugar, and enjoy!
💡 Pro Tips
- ✓Drain ricotta in a fine-mesh sieve for at least 30 minutes before mixing to remove excess whey, since ricotta can carry up to 70% moisture and excess liquid will make the filling weep during baking and prevent proper set.ingredient30+ minutes draining
- ✓Ensure the espresso is fully cooled to room temperature (below 25°C) before whisking into the mascarpone-ricotta mixture, because hot liquid will melt the fat structure in mascarpone prematurely, causing separation and a greasy texture once baked.techniquebelow 25°C
- ✓Keep the crumble dough cold (chill butter and dry ingredients before mixing) and only work it with fingertips until pea-sized crumbs form, since overworking melts the butter and develops gluten, resulting in a dense crust instead of a sandy, crumbly texture.techniquepea-sized crumbs
- ✓Bake at 170°C for the full 45-60 minute range and check for a slight jiggle in the center (like set custard) rather than a firm bounce, since carryover heat will continue setting the mascarpone-ricotta cream by another 5-8°C internal temperature as it cools.timing170°C, 45-60 minutes
- ✓Let the tart cool completely to room temperature (at least 2 hours) before slicing, as the mascarpone and ricotta proteins need time to fully re-set after baking, and cutting too early will cause the filling to ooze rather than hold a clean slice.timing2 hours cooling
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Ricotta was born from whey monks couldn't waste—13th-century Italian nuns pressed leftover cheese liquid into this tart's creamy, protein-rich base.
Mascarpone and Ricotta Crumble Tart
Indulge in a delightful Italian treat with our Mascarpone and Ricotta Crumble Tart! This luscious dessert features a buttery crumble crust that perfectly cradles a rich filling of creamy ricotta and velvety mascarpone, all enhanced with decadent chocolate notes. It's the perfect sweet escape for any occasion—grab a slice and savor the bliss!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 200g masło (14 tbsp)
- 3 średnie jajka
- 250g mascarpone (8.82 oz)
- 50g mleko 3,2% (1.76 oz)
- 200g ricotta (7.06 oz)
🫙Pantry Staples(5)
- 8g proszek do pieczenia (0.28 oz)
- 50g gorzka czekolada (1.76 oz)
- 500g mąka (4 cup)
- 70g cukier puder (0.35 cup)
- 250g cukier (1.25 cup)
📦Other(1)
- 15g espresso (0.53 oz)
👨🍳 Instructions
- 1
In a large bowl, add all the ingredients for the cream and mix with a whisk until smooth. Make sure the espresso is cooled.
- 2
In another bowl, add all the ingredients for the dough and mix vigorously with your hands until the ingredients combine and become crumbly like sand.
- 3
Grease a mold (22cm or smaller) with butter and dust with flour.
- 4
Add a little more than half of the dough to the mold and spread it out, creating some edges.
- 5
Add the cream and spread it out. Add the remaining dough to cover the cream.
- 6
Bake in the oven at 170°C for 45-60 minutes, top and bottom.
- 7
Remove, wait for it to cool, dust with powdered sugar, and enjoy!
💡 Pro Tips
- ✓Drain ricotta in a fine-mesh sieve for at least 30 minutes before mixing to remove excess whey, since ricotta can carry up to 70% moisture and excess liquid will make the filling weep during baking and prevent proper set.ingredient30+ minutes draining
- ✓Ensure the espresso is fully cooled to room temperature (below 25°C) before whisking into the mascarpone-ricotta mixture, because hot liquid will melt the fat structure in mascarpone prematurely, causing separation and a greasy texture once baked.techniquebelow 25°C
- ✓Keep the crumble dough cold (chill butter and dry ingredients before mixing) and only work it with fingertips until pea-sized crumbs form, since overworking melts the butter and develops gluten, resulting in a dense crust instead of a sandy, crumbly texture.techniquepea-sized crumbs
- ✓Bake at 170°C for the full 45-60 minute range and check for a slight jiggle in the center (like set custard) rather than a firm bounce, since carryover heat will continue setting the mascarpone-ricotta cream by another 5-8°C internal temperature as it cools.timing170°C, 45-60 minutes
- ✓Let the tart cool completely to room temperature (at least 2 hours) before slicing, as the mascarpone and ricotta proteins need time to fully re-set after baking, and cutting too early will cause the filling to ooze rather than hold a clean slice.timing2 hours cooling