Wouldn’t you love a slice or two of this delicious strawberry ricotta tart? I think it might be safe to say that I have a strawberry obsession, or at least very well on my way to one.
I’m not ashamed, I love strawberries, and I’m beginning to think that they love me too! Those sweet and juicy little bites of heaven, picked at the peak of flavor, just begging to be made into something delicious…….you see strawberries just want to be loved, and to make us happy, what more could you ask of that little berry?
This is not your typical ricotta cheesecake type tart, I would have to describe it as more of a custard than a cheesecake. The mix contains 4 egg yolks to a scant 1 ¼ cup of cheese. The crust is just a little sweet and oh so buttery, a perfect complement to the custard-like texture of the filling, one might say a match made in heaven, actually Italy, but for me, that’s close enough!
This sweet little tart is a favorite in our household and if you enjoyed as much as we did.
If you enjoyed this recipe you may also like these:
Strawberry Ricotta Tart Recipe
Ingredients
Crust
- 1 cup unbleached all purpose flour
- 3 tablespoon Sugar
- pinch of fine sea salt
- ½ cup unsalted butter * very cold and cut into small pieces 1 stick
- 2 tablespoon Ice Water
Filling
- 1 cup whole milk ricotta
- ¼ cup mascarpone cheese
- 4 large egg yolks
- ½ cup sugar
- ½ teaspoon vanilla*
- finely grated zest of one lemon
- ¾ pound strawberries sliced
- Confectioners sugar for dusting
Instructions
Crust
- in a food processor pulse flour, sugar and salt 4 or 5 times
- add in cold butter pieces and pulse until flour resembles coarse meal
- add water and pulse
- dump dough into a bowl or on the counter and work it into a ball.
- form disc, wrap in cling wrap and refrigerate for at least one hour or overnight
- butter a 9 inch tart pan and dust with flour
- on a lightly floured surface roll out the dough to a 12 inch circle
- fit dough into tart pan pressing into the edges, and chill until firm (about 30 min)
- Preheat oven to 400 F (200 C)
- Line the tart pan with parchment with about an inch overhand and fill with pie weights (or dry beans)
- bake for 10 minutes or until golden brown
- remove parchment and weights, continue to bake until bottom of the crust is a pale golden color and edges are starting to brown (about 5 minutes more)
- Cool shell on wire rack
Filling
- reduce oven temp to 350 F(180 C)
- in your mixer beat ricotta and mascarpone until smooth
- add egg yolks, sugar, vanilla and lemon zest, mix until well combined
- spread filling in cooled tart shell and bake for 35 minutes, rotating tart once during baking
- Tart will be done when a tooth pick inserted in the center of the tart comes out clean
- cool completely on wire rack
Assemble
- arrange sliced strawberries on the tart in concentric circles , dust the edges with confectioners sugar and remove from tart pan.
- Prepare to amaze your guests!
myfudo
Looks divine! My cravings for strawberry treats seem to be at its highest during Spring. Your post is just in time. =) Thanks!
Mary
Your strawberries look incredible! The colors in that first photo are gorgeous.
Lynn
It’s always nice to see fresh, in season ingredients used magnificently. I’d have a bite of this, and just may have to make it with my fruit obsession- mangos! You’re a recent find that I’m enjoying 😉
Chef D
hi Lynn!
it would be wonderful with mangoes or peaches..yumm Thanks for stopping by and glad to hear you’re enjoying my posts!
Dennis
Emily @ She Makes and Bakes
Looks devine. Adding this to my list of things to make!
Kiri W.
This looks fantastic – I love the subtle sweetness of ricotta, and this looks like a wonderfully refreshing summer dessert.
Sofie Dittmann @thegermanfoodie
“There’s nothing wrong w/ that.” LOL I am also addicted to strawberries, and I think there are worse addictions to be had!
Liz
This is stunning! I’m with you on the strawberry obsession!!!
Laura (Tutti Dolci)
Gorgeous, I love strawberries with ricotta and I have the same strawberry obsession myself!
Marina {YummyMummyKitchen.com}
You and I share a love of Italian desserts, that’s for sure 🙂 This one is gorgeous and looks absolutely delicious. I love ricotta in desserts… I
Heidi-Young Grasshopper
soooooooooooo fabulous
Anita at Hungry Couple
Oh, my… This one is just calling my name!
Elin
Chef…nothing wrong in loving strawberry…I love cranberry like crazy and have them stashed in the freezer 🙂 Please give me a slice and I wish IT can have this advancement…grab from the screen and have the real thing ! :p ….I will surely grab the whole crostata and not leaving any for your other readers :p oooops how selfish that is…just kidding LOL!
Have a nice day,
Elin
Lyndsey @The Tiny Skillet
I’m a bit behind…I thought your obsession was with squash blossom?! 😀 Strawberries are good too, they are so versatile in many ways! What a piece of work this is, such a beauty too!
Chef D
Hi Lydnsey
squash blossoms certainly are an obsession of mine, but since they won’t be out for another month or two, I thought I would compensate by obsessing on strawberries!
Dennis
Amy @ FragrantVanillaCake
It is alright to have a strawberry obsession…I have a bit of one myself! How can you not when creating desserts like this?! Love this tart, it sounds amazing with the creamy layer underneath and sweet berries on top! Lovely as well :)!
cat @ neohomesteading.com
This looks incredible! I love ricotta desserts, not too sweet.