Imagine biting into a luscious Ricotta Tart with Roast Strawberries Recipe that perfectly balances creamy, tangy ricotta filling with the sweet, caramelized notes of roasted strawberries. This tart is a feast for both the eyes and the palate, effortlessly combining a tender, flaky crust with a velvety ricotta center and the jewel-like burst of strawberries that have been gently roasted to enhance their natural sweetness. Whether you’re serving it for a special occasion or simply craving a delightful dessert that feels both elegant and comforting, this recipe is sure to become a beloved favorite.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Ricotta Tart with Roast Strawberries Recipe lies in its simple yet thoughtfully chosen ingredients. Each one adds its own special touch, from the buttery crust that provides the perfect base, to the creamy cheeses that create a sumptuous filling, and finally the fresh strawberries that bring vibrant color and flavor.
- All-purpose flour: The foundation for a tender, flaky tart crust that holds everything together beautifully.
- Powdered sugar: Adds a hint of sweetness without graininess, used both in the dough and the filling.
- Salt: Just a pinch to enhance the flavors and balance the sweetness.
- Unsalted butter: Cold, cubed butter creates that irresistible flakiness in the crust when baked.
- Egg yolk: Helps bind the crust ingredients and enriches the dough’s texture.
- Ice water: Used sparingly to bring the dough together without warming the butter.
- Ricotta cheese: The star of the filling, providing creaminess and a mild tangy flavor; full-fat makes it extra luxurious.
- Mascarpone cheese (optional): Adds richness and smoothness to the filling, taking it to the next level.
- Vanilla extract: Infuses the filling and roasted strawberries with warm, aromatic notes.
- Lemon zest: Offers a bright, fresh contrast that lifts the creamy filling.
- Eggs: Bind the filling ingredients together for a silky, custard-like finish.
- Heavy cream: Adds richness and helps the filling set perfectly.
- Fresh strawberries: When roasted, these jewels become bursting with intensified sweetness and complexity.
- Honey or maple syrup: A natural sweetener that enhances the roast strawberries’ flavors.
- Lemon juice: Adds a touch of acidity to balance the strawberry’s sweetness.
How to Make Ricotta Tart with Roast Strawberries Recipe
Step 1: Prepare the Tart Crust
Begin by combining the all-purpose flour, powdered sugar, and salt in a large bowl. Add the cold, cubed unsalted butter, and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Next, whisk in the egg yolk and a tablespoon of ice water, adding more water if necessary, just until the dough comes together. Be careful not to overwork it, as you want the butter to remain cold for a flaky crust. Shape the dough into a disk, wrap it in plastic, and chill it in the fridge for at least 30 minutes.
Step 2: Roast the Strawberries
While your crust chills, preheat the oven to 375°F (190°C). Toss the hulled and halved fresh strawberries with honey or maple syrup, lemon juice, and a teaspoon of vanilla extract in a bowl. Spread them evenly on a baking sheet lined with parchment paper. Roast for about 20-25 minutes, allowing the strawberries to soften and their natural sugars to caramelize, concentrating their flavor. Set aside to cool slightly.
Step 3: Blind Bake the Tart Shell
Roll out the chilled dough on a lightly floured surface into a circle slightly larger than your tart pan. Carefully transfer it to the pan and press it into the edges. Trim any excess dough and prick the bottom gently with a fork. Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 10 minutes until the crust turns golden. Let it cool slightly before filling.
Step 4: Make the Ricotta Filling
In a mixing bowl, combine ricotta cheese, mascarpone (if using), powdered sugar, vanilla extract, and lemon zest. Beat until smooth and creamy. Add the eggs one at a time, fully incorporating each before adding the next. Finally, stir in the heavy cream. This luscious mixture will become the decadent base of your tart, offering a silky texture and bright, creamy flavor.
Step 5: Assemble and Bake the Tart
Pour the ricotta filling into the partially cooled crust, smoothing the top with a spatula. Spoon the roasted strawberries evenly over the filling, gently pressing them in just a touch. Return the tart to the oven and bake at 350°F (175°C) for about 25-30 minutes or until the filling is set but still slightly wobbly in the center. Allow the tart to cool at room temperature before moving it to the fridge to chill for at least an hour. This resting time lets the flavors meld and the filling to firm up perfectly.
How to Serve Ricotta Tart with Roast Strawberries Recipe
Garnishes
A dash of powdered sugar dusted lightly over the top adds a touch of elegance and sweetness. Fresh mint leaves bring a lovely pop of green and refreshing aroma that complements the tart wonderfully. For a subtle crunch, sprinkle slivered almonds or crushed pistachios on top just before serving.
Side Dishes
Pair your Ricotta Tart with Roast Strawberries Recipe alongside a simple mixed green salad with a citrus vinaigrette for a balanced meal. Lightly whipped cream or vanilla bean ice cream provides a decadent contrast in texture and temperature when served together. A cup of freshly brewed herbal tea or sparkling white wine also makes a delightful accompaniment.
Creative Ways to Present
Serve individual tartlets instead of a full tart for an elegant party treat. Layer the tart slices on a platter with fresh strawberry halves and lemon zest curls for a visually striking presentation. Consider adding a drizzle of balsamic glaze on the plate around each slice to add an unexpected tangy note that pairs beautifully with the roasted strawberries.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Ricotta Tart with Roast Strawberries Recipe tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for 2-3 days, retaining its creamy texture and fresh flavors. Avoid leaving it out at room temperature for extended periods to keep the dairy filling safe and delicious.
Freezing
This tart is best enjoyed fresh or within a few days, but you can freeze it if needed. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen slices keep for up to 1 month. Defrost overnight in the refrigerator for best results before enjoying.
Reheating
Warm leftover tart slices gently in a low oven (about 300°F/150°C) for 10-15 minutes to revive the flavors and texture slightly. Avoid microwaving, which can make the crust soggy and the filling rubbery. Serving the tart chilled or at room temperature is often preferred to preserve its delicate balance.
FAQs
Can I use other berries instead of strawberries?
Absolutely! Blueberries, raspberries, or blackberries work beautifully when roasted, offering their own unique flavors that complement the ricotta filling well.
Is mascarpone cheese necessary in the filling?
Mascarpone is optional but highly recommended for extra richness and creaminess. If unavailable, you can simply increase the amount of ricotta or add a bit of cream cheese for a similar texture.
Can I prepare the tart crust ahead of time?
Yes, you can make the crust dough up to two days before and keep it tightly wrapped in the refrigerator. This helps the butter stay cold and the dough to rest, improving flakiness.
How do I know when the filling is fully baked?
The filling should be set around the edges and only slightly wobbly in the center when gently shaken. It will firm up more as it cools and chills in the fridge.
Can this tart be made gluten free?
With a gluten-free all-purpose flour blend that behaves like regular flour, you can adapt the crust. Some adjustments might be necessary for texture, but the tart filling and roast strawberries remain perfect as is.
Final Thoughts
This Ricotta Tart with Roast Strawberries Recipe is a joyous celebration of fresh, vibrant flavors combined with comforting creaminess and flaky buttery crust. It’s a dessert that feels special without being complicated, making it perfect for sharing with friends and family. I encourage you to try making it at home, savor each bite, and perhaps find a new favorite that brightens any day or occasion.
Print
Ricotta Tart with Roast Strawberries Recipe
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Ricotta Tart with Roast Strawberries is a delightful dessert combining a buttery, flaky tart crust with a creamy ricotta and mascarpone filling, topped with sweet, roasted strawberries. The tart offers a perfect balance of rich and fresh flavors, making it an elegant treat for gatherings or a special occasion.
Ingredients
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1 large egg yolk
- 1–2 tablespoons ice water (as needed)
For the Filling
- 2 cups ricotta cheese (full-fat for a creamier filling)
- 1/2 cup mascarpone cheese (optional for extra richness)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 large eggs
- 1/4 cup heavy cream
For the Roast Strawberries
- 2 cups fresh strawberries, hulled and halved or quartered
- 1 tablespoon honey or maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Tart Crust: In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold unsalted butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, mixing gently until the dough just comes together. Add more ice water if necessary. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Strawberry Topping: Preheat your oven to 375°F (190°C). Toss the hulled and cut strawberries with honey or maple syrup, lemon juice, and vanilla extract. Spread the strawberries on a baking sheet lined with parchment paper and roast in the oven for about 20 minutes until softened and slightly caramelized. Remove from oven and set aside to cool.
- Roll Out and Bake the Crust: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the base and sides. Trim any excess dough. Prick the base with a fork to prevent bubbling, then chill in the refrigerator for 15 minutes. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the parchment and weights, then bake for an additional 10 minutes until golden. Remove from oven and let cool slightly.
- Prepare the Filling: In a medium bowl, whisk together the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, lemon zest, eggs, and heavy cream until smooth and well combined.
- Assemble and Bake the Tart: Pour the ricotta filling into the baked tart shell, smoothing the top evenly. Bake at 350°F (175°C) for 25-30 minutes until the filling is set but still slightly jiggly in the center. Remove from the oven and let cool completely.
- Add Roast Strawberries: Once the tart is cooled, spoon the roasted strawberries evenly over the top. Serve chilled or at room temperature for the best flavor and texture.
Notes
- Use full-fat ricotta and mascarpone for a richer, creamier filling.
- If you prefer a crunchier crust, blind-bake it a little longer until deeply golden.
- Roasted strawberries can be substituted with fresh berries if you prefer a fresh flavor and texture.
- Store the tart covered in the refrigerator and consume within 2-3 days for optimal freshness.
- This tart pairs wonderfully with a dusting of powdered sugar or a drizzle of honey before serving.
