Looking for an easy, comforting dessert that’s quick to prepare and bursting with traditional Italian flavor? This Ricotta Crumble Tart is your answer. Known in Italy as “Sbriciolata Ricotta e Amaretti”, it combines a buttery crumble crust with a creamy ricotta filling and the unmistakable aroma of amaretti cookies.

Ricotta Crumble Tart with Amaretti – Easy Italian Dessert

Simple, rustic, and deeply satisfying, it’s a dessert perfect for your afternoon coffee or as a sweet end to a dinner party. Best of all? No rolling pins required – just mix, layer, and bake.

Whole Ricotta Crumble Tart on a white plate – rustic Italian crostata with ricotta and amaretti

Ingredients for Amaretti Ricotta Crumble Tart

For the Filling

180 g amaretti cookies (1¾ cups | 6.3 oz)
250 g ricotta cheese (1 cup | 8.8 oz)
1 tbsp sugar
1 egg
Optional: few drops of rum essence or vanilla extract

For the Shortcrust Pastry

300 g flour (2½ cups | 10.5 oz)
120 g sugar (⅔ cup | 4.2 oz)
1 tsp baking powder
1 egg
100 g butter, softened (7 tbsp | 3.5 oz)
Powdered sugar to garnish (optional)

How to Make Ricotta Crumble Tart – Step-by-Step Instructions

1. Prepare the Filling

In a medium bowl, mash the ricotta with sugar and the egg until smooth. Finely chop the amaretti cookies with a food processor or a rolling pin (1) and fold them into the ricotta cream. Add a few drops of rum essence or vanilla if using. Set aside (2).

Preparing the creamy filling for Italian amaretti ricotta tart — 1

2. Make the Crumble Dough

In a large mixing bowl, combine flour, sugar, and baking powder. Add the softened butter and egg. Using your hands or a hand mixer with dough hooks, mix until the dough forms coarse crumbs (3). It should not come together like traditional pie dough (4) — crumbly is perfect.

3. Assemble the Tart

Butter and flour a 22 cm (8–9 inch) springform pan. Pour 2/3 of the crumble mixture into the pan and press it gently with the back of a spoon to form an even base and lightly raised edges (5).

Spread the ricotta filling evenly over the crust (6).

Crumble dough pressed into tart pan – base layer for the amaretti ricotta tart — 5

Spreading ricotta filling over the base — 5

Top with the remaining crumble, sprinkling it gently to create an uneven, rustic look (7).

4. Bake

Bake in your preheated oven at 180 °C (350 °F), static mode for 30–35 minutes, or until the top is golden brown (8).

5. Cool and Serve

Let the tart cool completely before removing from the pan. Dust with icing sugar and serve at room temperature or slightly chilled.

Watch Ricotta Amaretti Crostata Video Recipe

How to Keep Your Ricotta Crumble Tart Soft and Moist

One of the most common challenges when baking a crumble tart is ending up with a crust that’s too dry or crumbly. If you’re aiming for a softer, more delicate texture that still holds its shape, there’s a simple trick that makes all the difference: once baked, let the tart cool completely in the pan at room temperature. Do not unmold it while it’s hot or even warm — the residual heat and steam help the crust stay tender. Once it’s just slightly warm, cover the entire pan with a plate or plastic wrap and refrigerate it overnight. This technique traps the moisture, allowing it to gently soften the shortcrust pastry without turning soggy. The next day, your tart will have a perfectly balanced texture: crumbly on top, yet pleasantly soft underneath.

Close-up of a slice of Ricotta Crumble Tart with Amaretti on a white plate – Italian dessert with a soft ricotta filling and crunchy amaretti

Expert Tips for the Best Italian Crumble Tart

Even a simple dessert like this can turn out even better with a few smart tricks. From dough texture to baking time, these tips are designed to help you avoid common mistakes and get that golden, crumbly crust every time.

Don’t overmix the dough: When preparing the crumble base, stop mixing as soon as you have large, coarse crumbs. The rustic, crumbly texture is what gives this tart its charm — overmixing will make the crust too dense.

Use well-drained ricotta: If your ricotta is very fresh and contains a lot of moisture, take a moment to drain it using a fine mesh sieve or cheesecloth. This will prevent the filling from becoming runny and ensures a firmer texture.

Watch the browning: Keep an eye on the tart while it bakes. If the top starts to brown too quickly, loosely cover it with aluminum foil during the second half of baking to avoid overcooking the surface.

Variations and Substitutions for Ricotta Amaretti Tart

Looking for a creative twist on the classic? This Ricotta Crumble Tart is delicious as-is, but it’s also incredibly versatile. Whether you’re craving a nutty crunch, a fresh citrus aroma, or a hint of chocolate indulgence, here are some easy ways to make this dessert your own — without complicating the recipe.

Make it nuttier: If you love a crunchy bite, try adding a handful of chopped almonds or hazelnuts to the crumble topping. They’ll toast beautifully in the oven and add a warm, nutty flavor that pairs wonderfully with the amaretti.

Add a citrus twist: Want to brighten things up? Grate some lemon zest into the ricotta filling before baking. It brings a fresh aroma and balances the sweetness of the tart — a perfect option for spring or summer.

Incorporate chocolate: Chocolate lovers can fold a few dark chocolate chips into the ricotta mixture or drizzle melted dark chocolate on top once the tart is cool. The combination of chocolate and amaretti is decadent and just right for dessert lovers.

How to Store Ricotta Crumble Tart Properly

If you plan to eat the tart within a day, you can keep it at room temperature in a cool, dry spot. Just make sure it’s covered to protect it from drying out.

To enjoy your tart for a few more days, store it in an airtight container in the fridge. It will stay fresh and flavorful for up to 3–4 days. Let it sit out for 10–15 minutes before serving to bring back its soft texture.

Need to plan ahead? Slice the tart and wrap individual portions tightly in plastic wrap and foil. They’ll keep well in the freezer for up to one month. To enjoy, thaw in the fridge overnight, then let it sit at room temperature for 10–15 minutes before serving.