The Ricotta and Strawberry Tart is an easy, springtime, and super delicious dessert; the base is made with egg white shortcrust pastry, the filling with ricotta and strawberry jam. Egg white shortcrust pastry is perfect for fruit tarts due to its neutral and delicate taste. An excellent dessert for a healthy breakfast or a delicious snack, I assure you not a crumb will be left. But now, let’s see together how to prepare the ricotta and strawberry tart.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 35 Minutes
- Portions: 8/9
- Cuisine: Italian
Ingredients
- 100 g Egg Whites
- 7 tbsp Butter
- Orange juice (Alternatively lemon)
- 1 Grated orange zest
- 2 cups Flour
- 7 tbsp Sugar
- teaspoons Baking powder
- 11 oz Ricotta cheese
- 1 tbsp Vanilla powdered sugar
- 1 teaspoon Vanilla extract
- 10 oz Strawberry jam
- 13 oz Strawberry jam
- to taste Strawberries
Preparation
Read the recipe of the egg white shortcrust pastry
In a large bowl, place the flour, the sugar, half a teaspoon of baking powder, the grated orange zest, alternatively, you can use lemon.
Mix the ingredients, add the egg whites, and the juice of half an orange or lemon. Work the mixture with your hands to get a smooth and homogeneous dough.
If the dough seems too sticky (which can happen due to the orange juice), add a little more flour. Once the dough is formed, wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
Meanwhile, prepare the ricotta cream: in a bowl, put the powdered sugar, vanilla extract, and ricotta. Work with the electric whisk until it becomes creamy.
Take the pastry dough out of the fridge and roll it out. To make it easier, dust the work surface with a little flour.
Butter a tart pan and line it with the pastry. Prick the bottom with a fork, set aside a little pastry to create decorative strips. Otherwise, decorate with fresh strawberries after baking.
Bake in a preheated oven at 350°F (static) for about 35/40 minutes, always check the baking. When your tart is ready, let it cool, and before serving, dust it with a lot of powdered sugar.
Notes
The tart with ricotta cream is stored in the fridge. You can use various types of pans to prepare it.
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