Strawberry and ricotta tart

The strawberry and ricotta tart is a delicious spring dessert, perfect to take advantage of strawberry seasonality. Here’s how to prepare it.

Ingredients

• For the shortcrust pastry:

  • 300 g of type 00 flour
  • 150 g of cold butter, cubed
  • 120 g of sugar
  • 1 large egg
  • 1 yolk
  • Grated zest of 1 lemon
  • A pinch of salt

• For the ricotta filling:

  • 500 g of sheep’s milk ricotta (for a more authentic flavor) or cow’s milk ricotta
  • 100 g of powdered sugar (adjust to your taste)
  • 1 packet of vanillin or the seeds of 1 vanilla bean
  • Grated zest of 1 lemon

• For garnishing:

  • 500 g of fresh strawberries
  • Powdered sugar for dusting
  • (Optional) Apricot or neutral glaze to brush over the strawberries

Preparation

1. Start with the shortcrust pastry. In a large bowl, mix together the flour and cold butter, working with your fingertips until you get a sandy mixture. Add the sugar, lemon zest, and a pinch of salt.
2. Make a well in the center of the dry ingredients and add the whole egg and the yolk. Work the dough quickly to form a compact ball. Flatten it slightly into a disk, wrap it in cling film and refrigerate for at least 30 minutes.
3. Meanwhile, prepare the ricotta filling by mixing the ricotta with the powdered sugar, vanillin, and grated lemon zest until you get a homogeneous mixture. Put in the fridge to firm up a bit.
4. Once the shortcrust pastry is firm, roll it out on a floured surface into an even layer and use it to line a tart pan previously buttered and floured.
5. Prick the base of the tart with a fork and pour the ricotta mixture over it, leveling it well.
6. Bake in a preheated oven at 180 °C for about 25-30 minutes or until the pastry is golden.
7. While the tart is baking, clean the strawberries, slice them and set aside.
8. Once baked, let the tart cool completely before garnishing with sliced strawberries. If desired, you can brush them with a bit of apricot glaze dissolved with some water and heated, to give them a shine.
9. Just before serving, dust with powdered sugar to taste.

Curiosity

The strawberry and ricotta tart is a fresher and lighter variant compared to the classic jam tart. In many Italian regions, it is cherished as a Sunday dessert or for springtime celebrations and represents a delicious way to celebrate strawberry season. The ricotta makes it softer and moister, as well as more digestible compared to a custard cream.