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Strawberry and Ricotta Tart
I always think of an Italian grandmother when I make this ricotta tart — you know, the one who would bring you a perfectly scooped ice cream cone when you were at a sleepover, having just whipped up the ice cream and probably the cone as well. As I am not Italian, I have taken the liberty of replacing some of the traditional ricotta with cream cheese for a smoother texture. Small strawberries are best for this tart, but you can also use large strawberries if you slice them in half.
See all tart recipes.
- 1 cup (8 ounces) whole-milk ricotta
- 2⁄3 cup (6 ounces) cream cheese, at room temperature
- ¾ cup (5 ¼ ounces) granulated sugar
- Seeds scraped from ½ vanilla bean
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly grated nutmeg
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 recipe Short Dough, baked in a 10-inch fluted tart pan with a removable bottom, cooled
- 3 dry pints (6 cups) strawberries, hulled, and halved if large
- ½ cup strawberry jam
Preheat the oven to 350 degrees.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, mix the ricotta, cream cheese, sugar, vanilla bean seeds, salt, and nutmeg on medium speed. Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally. Stir in the vanilla.
Pour the filling into the prebaked tart shell and bake in the middle of the oven for 30 minutes, or until the edges have puffed up but the middle is still quite wobbly. (Do not worry; as the tart cools, the center will firm up.) Cool to room temperature on a wire rack, then chill in the refrigerator for 1 hour.
Just before serving, put the strawberries in a bowl. Warm the strawberry jam in small saucepan over low heat, then strain the jam over the strawberries and toss to coat. Arrange the berries on top of the tart and serve immediately. Alternatively, you could omit the jam and serve the berries alongside the tart.
Fresh Strawberry and Ricotta Tart
I love this time of year when fresh fruit and berries are popping up all over in the grocery stores, and even though it’s not quite the season yet they’re looking really good and there’s always some kind of a sale going on which makes it even better! So I just can’t resist buying berries every week.
Most times I’m mixing them up in some Greek yogurt which is very satisfying in itself, but every once in a while I like to make a tart or a pie of some sort. When I found this recipe I knew I was going to love it, strawberries and ricotta go so well together.This is not an overly sweet dessert, in fact the balance is just right, the creamy ricotta actually complements the strawberries in a way that lets them shine through. And lets face it, glossy fresh strawberries topped on any dessert is hard to resist!
Strawberry and Ricotta Tarts-Crostate di Ricotta e Fragole
We have been enjoying strawberry season here for weeks!I had to bake these Strawberry and Ricotta Tarts-crostate di ricotta e fragole a couple of times as soon as I was baking with ripe spring berries!!
I adore baking with strawberries. I think I went a little overboard these last few weeks and baked quite a few desserts with strawberries. There were juicy and plump strawberries tempting me wherever I went. Not that anyone was complaining.
I started to get busy baking and the first thing I made was this and it was huge success. The custard like filling made with ricotta and eggs is heavenly as a base for the delicate strawberries. The tart is buttery and delicate. Like many Italian desserts, it’s not overly sweet.
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Reviews (8 reviews)
Delicious! The crust is simple and is my go-to tart crust now for all kinds of fillings. We've made this with lots of different summer fruit but we use an electric mixer to beat the ricotta or hand whisk it vigorously to make it creamier. Otherwise, the texture is a bit off for the kids.
The crust was a little dry which made it tricky to fit up to the rim of the pan, but the end result was definitely worth it. Delicate, crispy crust with a delicious filling. I added a touch of the orange liqueur to the ricotta filling just to pump up the orange flavor a bit. I've made two in the last week and am doing another one tomorrow to take to a dinner party - a definite hit during fresh berry season.
Strawberry and Ricotta Tart
Strawberry season has arrived. Those gorgeous sweet berries are everywhere and I don’t know about you but I’m using them as fast as I can. I was practically giddy when my La Cucina Italiana Magazine arrived this month and one of the features was on Strawberries.
I will be making every one of them multiple times I’m sure. The one that caught my eye first was this fragrant bright Strawberry and RICOTTA Tart.
I kid you not I almost ate the entire thing myself. I couldn’t help it. I blame that sweet-tart. I modified the recipe putting my own spin on it and am tickled red with how it turned out. It’s all about the berries people so be sure to grab the sweetest freshest locally grown ones you can find.
The filling is made with creamy RICOTTA, farm fresh eggs and a touch of sugar for sweetness and a dash of zest for zing.
Strawberry Ricotta Streusel Tart
All over the blog world, people are writing about cooking and baking with fresh, local, Spring produce. Here, the grass just turned green about 2 days ago. Fresh produce is still a few weeks away. The posts I’ve been reading from points south of here had me longing for fresh strawberries. The giant California strawberries we get all year here just weren’t going to cut it. Compared to a Quebec strawberry, the California ones are quite bland. I’m sure it has something to do with the shipping. How could a berry travel so far and still taste good?
Instead of patiently waiting, I opened up my last jar of homemade strawberry jam and started to experiment. In the past I haven’t done much inventing, but I have to say this was a lot of fun. I actually put my face right up to the oven window as it baked I was so excited to try it.
What I decided to make was a strawberry and ricotta tart with a streusel topping. I have to say it turned out pretty darn good. The jam added a great hit of strawberry flavour, the cheese layer was surprisingly light, and the almond meal in the crust added a really nice texture. Next time I might add a little cream cheese to the cheese to give it a little tang.
Almond Flour Whipped Ricotta Fresh Strawberry Bars
Let’s make a perfect gluten-free, fresh strawberry, ricotta dessert. It’s an easy dessert bar, a light and fluffy cheesecake, and a celebration of fresh strawberries all in one sweet bite!
In Louisiana, we’ve been showing off our spring strawberries for months now. We’ve got some nerve, but by the time summer rolls through the south we’ll be wiping our brows and missing strawberry season. As we hustle into May, I hope the beauty of strawberries has reached your neck of the woods.
Strawberry desserts are some of the most popular on my site (see: Strawberry Pie Bars) but they’re all baked. I wanted to throw in a fresh strawberry moment – all the bright, juicy strawberry flavor of eating strawberries straight from the basket.
Here’s what you’ll need to make these gluten-free fresh strawberry bars:
• almond flour and butter to create a tender cookie crust for our bars. You might recognize this crust from our Almond Flour Lemon Raspberry Bars – it’s easy and versatile!
• whole milk ricotta cheese that we’ll flavor with a hint of lemon juice and zest for our cheesecake-like filling. You’re welcome to substitute the lemon flavoring for a dash of balsamic vinaigrette or a grind of black peppercorns if you prefer. I think both would compliment the strawberries very nicely.
• granulated sugar for the crust, whipped ricotta, and strawberries. We’ll sweeten throughout.
• cornstarch to add a crisp to the almond flour crust and to thicken our strawberry filling.
• butter, salt, and vanilla extract, the pillars of every tasty baked good.
We’ll start by draining some of the water out of the ricotta cheese.
Place ricotta in a fine mesh strainer lined with a few paper towels. Gently press a few paper towels on top and let it sit at room temperature for at least 20 minutes. A bit of moisture will drain from the cheese into the bowl or soak into the paper towel. Don’t stress if moisture just soaks the paper towel and doesn’t drip into the bowl. It’s still working.
While the ricotta drains, assemble the crust.
In a medium bowl whisk together almond flour, granulated sugar, cornstarch and salt.
Add the cold butter cubes and use your fingers to break up the butter and create a mealy, butter-rich crumble crust. The mixture will feel wet – almond flour is, as flours go, very moist. Work the dough until some pea-sized butter pieces remain and the crust dough is just beginning to come together but is still very crumbly.
Transfer the dough crumbles to the bottom of a greased and parchment lined square baking pan and use your fingers to press into an even layer.
Bake the crust for 18 to 20 minutes until golden around the edges and lightly golden across the top.
While the crust bakes, whip the ricotta.
In the bowl of a food processor combine drained ricotta, sugar, vanilla, lemon juice and lemon zest.
Whirl the mixture on low for a good 5 minutes, stopping the mixer every few minutes to scrape down the sides of the bowl. The goal here is to super smooth and aerate the ricotta. It’ll be absolutely delicious on the other side – don’t skimp on the 5 minutes.
Smooth and super spreadable. The mixture will feel light and loose but not soupy.
Refrigerate the ricotta while you bring the strawberry mixture together.
Crush or coarsely chop and smash about 1/2 cup of strawberries and add enough water for a scant cup in total.
In a small pot whisk together granulated sugar and cornstarch. Stir the strawberry water over the sugar and whisk over medium heat until the mixture thickens. Simmer for 2 minutes or so to thicken the mixture and let some of the water evaporate.
Remove from heat and add a pat of butter and a sprinkle of salt. Transfer the strawberry mixture to a small bowl and refrigerate to accelerate its cooling.
Allow everything to cool and assemble just before serving.
Once the strawberry sauce is cool, toss it over the fresh strawberries.
Smooth ricotta across the cooled crust.
Well… smooth the ricotta that you haven’t spooned into your mouth onto the crust.
Top with juicy strawberries and refrigerate until ready to serve.
The slices are juicy and that’s just was hoping for.
The almond crust is tender and chewy, the whipped ricotta is fluffy and sweet, the strawberries fresh, bright and juicy!
Please enjoy this gluten-free spring recipe! It’s a delight!
This recipe is inspired by a fresh strawberry pie in Farmhouse Weekends by Melissa Bahen.
- 1/2 (14.1-oz.) pkg. refrigerated piecrusts (such as Pillsbury) (1 crust)
- 1 (8-oz.) container whole-milk ricotta cheese
- 2 tablespoons granulated sugar
- 1 teaspoon grated orange zest, plus 1 Tbsp. fresh juice (from 1 orange), divided
- 1/4 teaspoon kosher salt
- 1 pound medium-size fresh strawberries, hulled
- 2 tablespoons strawberry jelly
Preheat oven to 400°F. Press piecrust into a 9-inch fluted tart pan with removable bottom, trimming any excess dough. Prick bottom and sides of piecrust with a fork. Bake in preheated oven until golden brown, 12 to 14 minutes. Cool completely in pan on a wire rack, about 30 minutes.
Whisk together ricotta, sugar, orange zest, and salt in a large bowl. Pour mixture into cooled tart shell. Place 1 strawberry in center of ricotta mixture with pointed end facing up. Cut remaining strawberries in half lengthwise, and arrange strawberry halves in concentric circles around center strawberry, leaning pointed end of strawberries inward. Refrigerate tart while preparing glaze.
Bring strawberry jelly and orange juice to a simmer in a small saucepan over medium-high. Cook, stirring constantly, until jelly has loosened, about 1 minute. Remove from heat, and set aside to cool slightly, about 5 minutes. Brush jelly mixture lightly over strawberries. Refrigerate tart 1 hour remove from pan just before serving.
Strawberry ricotta cake
Using sweet strawberries is key to the success of this cake. Strawberries that are on the sour side would leave a tart aftertaste. Some people may like the sweet-sour combo but I prefer this cake to be sweet all the way (don&rsquot worry, it&rsquos not overly sweet).
You can also use frozen strawberries or raspberries or blackberries if they&rsquore your favourite.
Strawberry-ricotta graham tartlets
I know what you’re thinking, “Really, Deb? Tarts again?” And I realize that it might seem that I’m in a tart rut, what with those rustic rhubarb tarts and the distinctly tart-looking strawberry brown butter bettys and now these strawberry ricotta tarts. But you see, they’re all very different animals parading under the guise of tart-dom and really — because I am allowed to choose favorites, did you know that? — these are the best ones yet.
Because they’re fake tarts. There’s no agonizing crust or shell to deal with, no tart rings or fluted removable-bottom pans, no fillings that need to be whipped just so and crossing your fingers that it doesn’t leak, explode or turn to mush in the oven. In fact, the bases aren’t tart shells at all, they’re essentially graham crackers, which means that they’re essentially cookies, which means that they’re essentially brilliant.
These are destined to become my go-to summer 2010 dessert because they’re just what I’ve been looking for: the kind of thing you can make in advance and assemble as a not-too-overly-indulgent weekday night dessert or easily pack up and bring to a picnic or pot-luck. The graham bases can be made up to two weeks in advance, longer if you freeze them unbaked, the ricotta mixture can be made up to a week in advance, depending on how fresh and therefore volatile your ricotta is and the strawberries are thrilled to stew in their delicious juices for as long as you need them to, but are guaranteed not to make it past day three because you’ll want to spoon them over everything.
And rather than tasting elegant and grown-up in a way that you know you should appreciate but can’t get into (as so many pretty-pretty desserts do) as far as I’m concerned, these might the best thing piled on a graham cracker since the 1927 Tramping and Trailing Girl Scout Handbook listed a recipe for s’mores. Yup, they’re that good and you’ll never guess who agrees.
Strawberry-Ricotta Graham Tartlets
Adapted — barely, as the recipe was just about perfect — from Food & Wine
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1/4 cup whole wheat flour, or graham flour if you can get it
3/4 teaspoon cinnamon
1/2 teaspoon salt
Pinch of ground cloves
1 stick unsalted butter, softened
2 tablespoons light brown sugar
3 tablespoons plus 2 tablespoons granulated sugar
2 tablespoons honey
1 1/2 teaspoons molasses (you can swap this with additional honey, if desired)
3/4 pound strawberries, thinly sliced
1 1/2 tablespoons fresh lemon juice
1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
2 tablespoons confectioners’ sugar
1 teaspoon finely grated lemon zest
Make grahams: In a bowl, whisk both flours with the cinnamon, salt and cloves. Beat the butter, light brown sugar and 2 tablespoons of the granulated sugar at medium speed on an electric mixer until fluffy, about 1 minute. Beat in the honey and molasses, about 30 seconds. Scrape down the side of the bowl and beat in the flour mixture at low speed, just until incorporated. Pat the dough into a disk, cover with plastic and refrigerate until firm, about 1 hour.
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch oval cookie cutter (recommendation of original recipe), a 3 1/2-inch round cutter (what I had, and used) or a smaller cutter of your choice (I might go with 3 inches next time, as I like petite desserts), stamp out your bases. (About 16 with a 3 1/2-inch oval, 10 with a 3 1/2-inch round or more with a smaller cutter.) Reroll the dough scraps if necessary. Transfer the grahams to the baking sheets and bake for about 12 minutes, rotating the pans halfway through, until lightly golden around the edges. Let cool on the pans for 5 minutes, then transfer the grahams to racks to cool completely.
Make toppings: In a bowl, toss the strawberries with the remaining 3 tablespoons of sugar and the lemon juice. Let stand until syrupy, 20 minutes. In a medium bowl, mix the ricotta, confectioners’ sugar and lemon zest.
Assemble tartlets: Spread about 1 tablespoon of the ricotta mixture on each graham. Arrange the strawberries over the ricotta, drizzle with the syrup and serve.
Do ahead: Grahams will keep in an airtight container for up to two weeks. They will keep longer, unbaked, in the freezer. Ricotta mixture, if your ricotta is fresh, will keep for a day or two and up to a week if from packaged ricotta. Strawberry mixture should, in theory, keep for a few days but will not because it is delicious enough to spoon over every yogurt, oatmeal or ice cream scoop you can find.