Servings: 12
Preheat: 400
Prep Time: 1 hours
Source: Sullivan Street Bakery Cookbook
Ingredients:
For the crust
Crostata Inegrali (Tart Crust with Whole Wheat)
(Makes one 10-inch tart crust)
200 grams (1 1/4 cups plus 2 tablespoons unbleached all-purpose flour)
40 grams (1/4 cup) whole wheat flour
2 grams (1/2 teaspoon) baking powder
3 grams (1/2 teaspoon) fine sea salt
168 grams (1 1/2 sticks/12 tablespoons) unsalted butter at room temperature
175 grams (3/4 cup plus 1 tablespoon) sugar
1 large egg
1 egg yolk
1 teaspoon finely grated lemon zest
4 grams (1/2 teaspoon) vanilla extract
For the Filling:
425 g (scant 2 cups) whole milk ricotta
75 g (1/3 cup) sugar
1 egg
4g (1 teaspoon) dark rum
4g (1 teaspoon) vanilla extract
50g (1/3 cup) mini semisweet chocolate chips
50g (2 Tablespoons) candied orange peel, cut into small pieces
Directions:
Combine the flours, baking powder, and salt in a small bowl and set aside.
Place the butter, sugar, egg, egg yolk, lemon zest, and vanilla in a bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 5 to 7 minutes, stopping midway through to scrape down the bowl. Add the dry ingredients and gradually bring the mixer to medium speed for 1 minute
Turn the dough out onto a piece of plastic wrap and pat into a 1/2-inch-thick disk. Cover tightly and let rest in the refrigerator for at least 1 hour and as long as 8 hours. When ready to roll out the dough, allow it to sit unwrapped for a few minutes at room temperature, until slightly pliable.
Preheat the oven to 400 degrees F
Whisk the ricotta, sugar, egg, rum and vanilla together in a medium bowl until well combined. Stir in the chocolate chips and orange peel. Set aside.
For the pastry: Combine the flours, baking powder and salt in a small bowl. Set aside.
In a stand mixer with a paddle attachment, mix the butter, sugar, egg, egg yolk, zest and vanilla on low for 5-7 minutes, scraping often.
Add the dry ingredients and gradually bring the mixer to medium speed for 1 minute.
Turn the dough onto a piece of plastic wrap and pat into a 1/2 inch thick disk. Cover tightly and let rest in the refrigerator for at least 1 hour and as long as 8 hours. When ready to roll out the dough, allow it to sit unwrapped for a few minutes at room temperature, until slightly pliable.
When dough is ready, dust a work surface with flour and roll the dough to about 1/4 inch thick. Gently press the dough into the bottom and sides of a 10-inch tart pan with a removable bottom.
Spread the ricotta filling into the crust. Take extra trimming from the dough and place in strips on top of the topping in a criss-cross pattern.
Bake the crostata for 35 minutes or until the top has puffed up and browned up nicely. Cool the crostata in the pan on a wire rack for 5 minutes. Remove from the outer ring and continue to cool on the rack. Best served slightly warm while the chocolate is gooey.