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What you’ll need


1 quantity sweet shortcrust pastry

strawberry jam

1 cup jam of your choice

For the ricotta filling

ricotta cheese

1 cup ricotta cheese

icing sugar

¼ cup icing sugar

vanilla bean

1 vanilla bean


3 eggs


For the filling, whisk together all ingredients until well combined. Place the jam in a small saucepan and gently heat.


To roll out the crostata, first cut away about 1/3 of the pastry and roll out the remaining 2/3 until a large disc about 4mm thick.


Gently transfer the pastry to line a 22cm fluted, loose-bottomed tart tin.


Trim excess, leaving a 1cm border and fold this down into the edge of the tin to ‘reinforce’ the crostata’s sides.


Finally, spoon the ricotta mixture across the crostata’s base and top with the jam.


Roll out the remaining pastry and cut into about 10 strips, arrange five of these across the top of the tart and then spin it around and criss-cross the remaining five strips in a lattice pattern on the other side.


Trim any excess, sprinkle with the caster sugar and place in the oven to cook for 35 minutes or until the pastry is golden brown.