Ricotta Strawberry Tart

Name: Ricotta Strawberry Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: European, Mediterranean
Ingredients: • 220g plain flour; • 40g icing sugar; • 1/4 tsp salt; • 110g unsalted butter, plus extra for greasing the tin; • 1 egg; • 1-2 tbsp iced cold water; • 1 egg yolk; • 500g ricotta; • Zest of 1 lemon; • 1 tsp vanilla extract; • 75g icing sugar; • 3 egg yolks; 100 ml double cream; • 300g strawberries; • 1 tbsp strawberry jam; • 2 tbsp water; • Mint leaves

7 steps

Prep:30minCook:45min

Dessert dreams do come true! Dive into our heavenly Ricotta Strawberry Tart for a taste of pure bliss. 🤤🌟 With its golden crust, creamy ricotta, and juicy strawberries, it’s a feast for the senses.

Updated at: Tue, 09 Apr 2024 20:13:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories370.6 kcal (19%)

Total Fat21.3 g (30%)

Carbs36.2 g (14%)

Sugars14.2 g (16%)

Protein8 g (16%)

Sodium126.3 mg (6%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Instructions

Step 1

For the crust, combine flour, icing sugar, salt, and butter in a bowl. Rub them between your fingers, or for added convenience, you can use a stand mixer. Once combined, add the beaten egg and mix until it forms a ball. If the dough is too dry, you can add 1-2 tablespoons of ice-cold water. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.

Step 2

Preheat the oven to 180°C. Roll out the dough and fit it into your well-buttered tart tin (mine was 35cm x 12cm). Trim the edges and prick the bottom with a fork. Place it in the freezer for at least 15 minutes. Then, line it with parchment paper and fill it with baking beans or uncooked rice (this will prevent the dough from rising). Bake for 15 minutes, then remove the parchment with the baking beans, brush with beaten egg yolk and bake for another 5 minutes.

Step 3

Once ready, allow it to cool, then use a grater to even out the edges by grating them.

Step 4

To prepare the filling, combine ricotta, egg yolks, icing sugar, vanilla, double cream, and lemon zest in a bowl. Use a hand mixer or whisk to blend until just combined.

Step 5

Spread the filling evenly into the tart case and bake at 180°C for 40-45 minutes or until firm. Once baked, allow it to cool completely.

Step 6

Heat jam with water in the microwave for 20 seconds, then strain and set aside to cool. Slice the strawberries thinly and arrange them on top of the tart. Brush with the cooled jam mixture and garnish with mint leaves.

Step 7