The ricotta and strawberry tart is a dessert with a delicate, fragrant flavor. A shortcrust shell filled with a ricotta and white chocolate cream, garnished with strawberries and mint leaves: a mix of taste and freshness that will captivate you. The ricotta and strawberry tart is ideal for special occasions or for a family meal, to impress your guests.
To discover more strawberry desserts, browse the collection Strawberry Recipes
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Oven
Ingredients
- 1 cup All-purpose flour
- 3 1/2 tbsp Butter (softened)
- 2 tbsp Granulated sugar
- 1 Egg
- 1 packet Baking powder
- Lemon zest
- 1 1/4 cup Ricotta cheese (about 10.6 oz / 300 g)
- 1 Egg yolk
- 2 2/3 tbsp Powdered sugar
- 1 tsp Vanilla extract
- 1 1/2 tbsp White chocolate chips
- as needed Strawberries
- as needed Fresh mint
Tools
- Pan
Preparation
To make the ricotta and strawberry tart, work the softened butter together with the flour and sugar. Then add the grated lemon zest and the egg. Finally add the baking powder. Work the dough with your hands, or with a stand mixer, until you obtain a smooth, homogeneous ball.
Press the dough into a rectangular removable-bottom tart pan (13 3/4 x 4 1/3 in), pressing it onto the bottom and up the sides.
In a bowl, combine the ricotta with the egg yolk, the sugar, the vanilla extract and the white chocolate chips. Use a spoon to mix the ingredients well.
Pour the ricotta cream into the tart shell and level it well with the back of a spoon.
Bake in a preheated oven at 356°F for 20 minutes, until golden. Remove from the oven and let cool.
Wash and dry the strawberries and mint leaves, and slice the strawberries thinly.
Decorate the tart with the strawberries, covering it completely, and add the mint leaves. Cover with aluminum foil and keep refrigerated. Serve cold.
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