CRUMBLED TART with ricotta and strawberries, a shortcrust dessert with an irresistible filling of ricotta and strawberries.
It is a cake that is very simple and good to make at home and at the same time easy. We can prepare it in many different variations, with countless fillings. Like all crumbled desserts, the peculiarity is the shortcrust pastry made with whole wheat flour and does not require resting time and is immediately ready to be spread on the bottom of the pan.
It is an ideal dessert to enjoy at breakfast or during a tea with friends.
But now let’s go to the kitchen and I’ll show you how to prepare the CRUMBLED TART with ricotta and strawberries,
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 1 3/4 cups whole wheat flour
- 1/3 cup raw cane sugar
- 6 tbsps sunflower oil (or olive oil)
- 1 egg
- 1 1/2 tsps baking powder
- 7 oz ricotta
- 5 strawberries
Tools
- 1 Bowl
- 1 Tart Pan
- 1 Spatula
Steps
Let’s start preparing the
How to make the tart: pour the whole wheat flour into a bowl, add the sugar, and mix.
Add the egg and gradually pour the sunflower oil, continuing to mix until you get a “crumbled” shortcrust with a sandy consistency.
Take a 20 cm diameter pan with the base covered in parchment paper and pour half of the shortcrust on the bottom of the pan, compacting it well to form the base of the tart.
Spread the ricotta on the base of the tart, distributing it with the back of a spoon.
Add the sliced or chopped strawberries on top.
Now cover with the rest of the shortcrust, spreading it to cover all the filling.
Bake in a preheated oven at 350°F (180°C) for 25-30 minutes.
Enjoy your dessert!!
Marge’s Tips
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