What a perfect time to make a strawberry tart! Today, I decided to use the tart ring I received for my birthday. But you can use any mold you want. I used Ricotta Cream for filling, but you can replace it with whatever you like best. I recommend you try it as is because it’s really tasty and delicious.
Here are some other lovely and delicious tart ideas if you are a strawberry lover.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 7 oz shortcrust pastry
- 3 tbsp jam (I used cherry)
- 9 oz ricotta (I used sheep ricotta)
- 3 tbsp Greek yogurt with raspberries
- 2 tbsp powdered sugar
- as needed strawberries
- a few mint leaves
Tools
- Bowl
- Whisk
- Piping bag
- Spatula
- Mold perforated for tarts
- Baking Mats for oven
- Rolling Pin
Steps
Prepare the shortcrust pastry as per the Recipe, wrap it with plastic wrap, and let it rest in the fridge for about 30 minutes.
In the meantime, prepare the ricotta cream. Put the ricotta, yogurt, and powdered sugar in a bowl, and mix well with the whisk.
Let it rest in the fridge.
Roll out the shortcrust pastry on the work surface with the rolling pin.
With the ring, form the base of the tart and place it on the baking mat.
Prepare the sides. Roll out the shortcrust pastry and cut a long strip. For the measurement, you can use the ring.
Let it rest in the fridge for about 30 minutes.
After 30 minutes, join the base to the sides. Line with parchment paper and place weights on the parchment paper (I always use chickpeas exclusively for blind baking of tarts). Bake for 15 minutes at 350°F. Then remove the parchment paper and chickpeas and bake for another 15 minutes at 350°F.
Until it looks like this.
With the leftover pastry, prepare small flowers and hearts, and bake at 350°F for about 10 minutes.
Spread the jam on the cooled tart base.
Transfer the ricotta cream into a piping bag and decorate the tart with small tufts.
Finish with strawberries, cookies, and a few mint leaves.
Let it rest in the fridge before serving.
This tart requires “blind baking,” meaning baking without filling. Simply line your tart with parchment paper and use weights to prevent it from puffing up during baking. I always use chickpeas (they are no longer suitable for consumption after the first use). Once cooled, you can use them for every blind baking.
