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
Scale
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.
