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1
To make the Crostata:
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Preheat the oven to 350 degrees Fahrenheit and line a 10-inch tart pan with a removable bottom with parchment paper.
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3
Put the flours into a large bowl, and make a well in center.
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Add the butter, egg yolks, sugar, and salt to the well.
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Mix the wet ingredients in the well with your fingers, then slowly start mixing in the flour.
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Use your hand, and eventually the heel of your hand, to mush it all together until it forms a ball.
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Let the dough rest for 10 minutes, then push it out into the prepared tart pan.
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Don't try to toll it out, just spread it out to the edges with the palm of your hand to form an even crust.
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9
To make ricotta, raspberry, chocolate crostata:
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Preheat the oven to 350 degrees Fahrenheit.
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Line a 10-inch tart pan with a removable bottom with parchment paper.
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Place the crostata dough in the pan, spreading it out with the heel of your hand until it covers the bottom of the pan and a bit up the sides.
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Bake the crust for about 15 minutes, or until it starts to turn golden.
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Remove from the oven and let cool.
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Leave the oven on.
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Whip the ricotta with a fork until smooth.
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Add the sugar and egg and stir until incorporated and smooth.
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Fold in the berries and chocolate.
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Fill the tart shell with the ricotta mixture, return it to the oven, and bake for about 25 minutes, or until set.
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Let cool to room temperature and serve.
