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1
To make the pasta frolla: Sift the flour, sugar, and salt together into a medium bowl.
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2
Using a pastry cutter or 2 dinner knives, cut in the butter until a crumb like mixture is formed.
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3
Using a fork, mix the egg mixture into the flour mixture until evenly moistened.
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4
Using your hands, gather about two-thirds of the dough into 1 ball and the remaining one-third into a second ball.
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5
Wrap each ball separately in plastic wrap and refrigerate for 1 hour or up to overnight before using.
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6
Butter an 8-inch springform pan.
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7
Preheat the oven to 350F.
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8
Sprinkle a work surface lightly with flour and roll the larger ball of dough into a disk 1/8 inch thick.
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9
Place aluminum foil under the pan and crimp it around the sides of the pan to catch any leaks during baking.
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10
Fit the dough into the spring form pan and crimp the edges.
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11
If making a lattice crust, roll out the second ball of dough into a disk 3/8 inch thick.
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12
Using a fluted pastry wheel, cut it into strips about 1/2 inch wide.
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13
Refrigerate the dough-lined pan and the strips of dough until ready for use.
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14
To make the filling: In a large bowl, beat the ricotta and mascarpone together until well blended.
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15
Stir in the 3/4 cup granulated sugar and the flour.
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16
Beat in one egg at a time until each is fully incorporated into the mixture.
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17
Stir in the rum, chocolate, candied orange rind, cinnamon, and zests, and blend thoroughly.
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18
In a deep bowl, beat the heavy cream with the 2 tablespoons granulated sugar until soft peaks are formed.
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19
Fold it into the ricotta mixture until blended.
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20
Pour the ricotta filling into the prepared pan and smooth the top evenly.
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21
Arrange the strips of dough in a diagonal lattice over the filling, trim where necessary, and pinch them onto the crust.
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22
Slide the pan onto the middle rack of the oven and bake until a skewer inserted into the center of the cake comes out clean, 1 hour to 1 hour and 15 minutes.
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23
Turn off the oven and leave the cake inside with the door closed for about 1 hour.
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24
Remove from the oven and let cool completely.
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25
Remove the sides of the springform pan.
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26
Slide the cake onto a cake platter.
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27
Cover with plastic wrap and refrigerate at least overnight before serving.
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28
Before serving, dust the crostata with confectioners sugar.
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29
The crostata is usually cut into small slices and accompanied with espresso.
