Ricotta and Strawberry Tart, an dessert that smells of home and spring. A shortcrust pastry tart perfect to enjoy on any special occasion. The ricotta-and-strawberry heart, creamy and irresistible, makes this tart very indulgent without softening the crust, which remains crisp thanks to some precautions I used and will reveal in the method. This tart filled with ricotta and strawberries is not only a dessert but also a decorative centerpiece. The finishing touch? A shower of shortcrust leaves dusted with powdered sugar that creates a unique texture contrast.
- Difficulty: Easy
- Cost: Low cost
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Cooking time: 50 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
Ingredients for the Ricotta and Strawberry Tart
For the shortcrust pastry:
- 2 2/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 egg
- 1 egg yolk
- 6 tbsp butter
- 1 lb strawberries
- 3/4 cup granulated sugar
- Half lemon
- lemon zest
- 16 oz ricotta (very dry)
- powdered sugar
What you need for the Ricotta and Strawberry Tart
- 2 Bowls
- 1 Pan
- 1 Lemon grater
- Parchment paper
- 1 Rolling pin
- 1 Tart pan
- 1 Sugar shaker
Method for the Ricotta and Strawberry Tart
Clean the strawberries by removing the green tops and place them in a bowl where you have dissolved 1 teaspoon of baking soda. Leave them like this for about half an hour.
After that time, rinse the strawberries, pat them dry and cut them into pieces, putting them directly into the small pan where you will cook them.
Add the sugar and the lemon juice, stir and put on the stove over low heat until the strawberries release their juice and reduce.
Turn off the heat and let cool. This is the first trick to keep the bottom shortcrust dry: evaporate most of the water contained in the strawberries.
Now for the second trick: use very dry ricotta. To achieve this, put it in a sieve in the refrigerator and let it drain of its whey for a day and a night. I used sheep ricotta, which I find more flavorful.
To the ricotta add the sugar and the grated zest of half a lemon and mix well with a fork. Cover with plastic wrap and refrigerate.
Now prepare the shortcrust pastry. In a bowl put the flour, the sugar, the baking powder, the grated zest of half a lemon, the butter, one egg and one yolk.
Knead all the ingredients. If the dough is too stiff, add one tablespoon of milk or work it quickly with a food processor.
Wrap in plastic wrap and rest in the refrigerator for half an hour. After that time, divide the dough in half.
Roll out one portion with a rolling pin on parchment paper, until you create a disk larger than the bottom and sides of the pan.
Place the pastry inside an 8.7-inch tart pan with all the parchment, pressing so the dough adheres also to the edge.
Now, here is the third smart tip. With the excess dough, form a little rope and place it all along the inner corner of the pastry.
I always do this to strengthen the tart both when unmolding and when cutting it. Prick the bottom of the pastry with a fork.
Put in the ricotta cream and level it well, then spread the strawberry compote and do the same.
Now you can decorate the surface of the tart with the classic lattice or create little leaves with a cutter, as I did, arranging them to your taste and overlapping them.
Bake at 338-356°F for about 50 minutes. Once out of the oven, let the tart cool in the pan and unmold only when completely cold.
Only then place it on a serving plate and dust with powdered sugar. Now you can enjoy it in all its goodness.
The next day, the ricotta and strawberry tart will be even better!
FAQ (Questions & Answers)
Can I use ricotta?
Can I use cow’s ricotta?
Of course. The important thing is that it is very well drained.
How do I store the tart?
Under a glass dome or in the refrigerator.
How long can I keep it?
Up to two to three days maximum.
