Crostata di Ricotta e Visciole: The Double-Crusted Tart from the Roman Ghetto

Drain the ricotta: line a fine-mesh sieve with muslin or cheesecloth, add the ricotta, cover, and refrigerate for at least 4 hours — overnight is better. The drained ricotta must be stiff and dry, not pourable.

Make the pasta frolla: combine the 00 flour, icing sugar, and a pinch of salt in a large bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs with no large butter pieces remaining.

Add the whole egg and 1 egg yolk to the flour-butter mixture. Mix with a fork, then knead briefly — the dough should just come together in about 30 seconds. Divide into two portions: two-thirds for the base, one-third for the lid. Flatten each into a disc, wrap in plastic film, and refrigerate for at least 30 minutes.

Preheat the oven to 175°C (350°F). Butter and flour a 24 cm springform or loose-bottomed tart tin.

Make the filling: whisk the 2 egg yolks and caster sugar together until pale and slightly thickened, about 2 minutes. Fold in the drained ricotta, vanilla extract, and lemon zest until smooth. The mixture should be thick and hold its shape — if it looks loose, it needs more draining time.

On a lightly floured surface, roll the larger dough portion into a circle about 3 mm thick, large enough to line the tin with a small overhang. Ease it into the tin, pressing gently into the base and sides. Trim the edge flush with the tin rim.

Spread the visciole jam evenly across the pastry base in a single layer. Spoon the ricotta filling over the jam and smooth it to an even layer, leaving a 1 cm border clear around the edge.

Roll the remaining dough to a circle large enough to cover the tin. Lay it over the filling as a lid and press the edges firmly together to seal. Trim any excess dough. Score the top 3–4 times with a knife to allow steam to escape.

Bake for 45–50 minutes until the pastry is a deep, even golden-brown. Some darker colour at the rim and where the pastry puffs is correct — the Boccioni benchmark verges on dark. Do not pull it early.

Remove from the oven and cool in the tin on a wire rack for at least 2 hours before unmoulding. The filling is liquid when hot and sets only as it cools. Dust with powdered sugar before serving if you like.