If you’re looking for a dessert that beautifully balances creamy richness with bright, fresh fruit flavors, the Ricotta Tart with Roast Strawberries Recipe is a guaranteed crowd-pleaser. This tart combines a buttery, tender crust with a luxuriously smooth ricotta filling that’s subtly sweetened and enlivened by lemon zest, all topped with luscious strawberries roasted to perfection. Whether you’re serving it for a special occasion or just because you deserve something delicious, this tart brings a burst of springtime freshness and comfort in every bite.
Ingredients You’ll Need
Keep it simple but special—this Ricotta Tart with Roast Strawberries Recipe relies on a handful of quality ingredients that each play a vital role. From the buttery crust that forms a perfect base, to the creamy ricotta rich with a hint of lemon, and those naturally sweet roasted strawberries that make the tart truly sing.
- All-purpose flour: The foundation of the crisp, tender tart shell that supports all the flavors.
- Powdered sugar: Adds a delicate sweetness to the crust and filling without graininess.
- Unsalted butter: Cold and cubed for flaky pastry texture and rich flavor.
- Egg yolk: Helps bind the crust together for a sturdy yet tender base.
- Ice water: Just enough to bring the dough together without making it tough.
- Ricotta cheese: Full-fat variety for creamy, slightly tangy filling that’s silky smooth.
- Mascarpone cheese (optional): Adds extra richness and luxury to the filling if you want to indulge.
- Vanilla extract: Lifts the filling with warm, sweet undertones.
- Lemon zest: Injects bright citrus notes that balance the creaminess.
- Eggs: Give structure and creaminess to the ricotta filling.
- Heavy cream: Enhances the filling’s texture, making it wonderfully smooth.
- Fresh strawberries: The star of the show when roasted—they become intensively sweet and juicy.
- Honey or maple syrup: Delicately sweetens the strawberries as they roast.
- Lemon juice: Adds a subtle tartness that complements the fruit’s natural sweetness.
How to Make Ricotta Tart with Roast Strawberries Recipe
Step 1: Prepare the Roasted Strawberries
Start by preheating your oven to about 375°F (190°C). Toss the fresh strawberries with honey or maple syrup, lemon juice, and a splash of vanilla extract to enhance their natural sweetness. Spread them evenly on a baking sheet lined with parchment paper, then roast for 20-25 minutes. The strawberries will soften and caramelize beautifully, turning into a fragrant, ruby-colored topping that’s bursting with concentrated flavor.
Step 2: Make the Tart Crust
While the strawberries are roasting, combine the flour, powdered sugar, and salt in a large bowl. Add the cold, cubed butter and use your fingertips or a pastry cutter to blend everything into a coarse mixture with pea-sized bits of butter still visible—that’s key for a flaky crust. Mix in the egg yolk and add ice water one tablespoon at a time until the dough just comes together. Form the dough into a disk, wrap it, and chill for at least 30 minutes to relax the gluten and firm up the butter.
Step 3: Prepare the Ricotta Filling
In a medium bowl, whisk together the ricotta cheese, mascarpone (if using), powdered sugar, lemon zest, vanilla extract, eggs, and heavy cream. The mixture should be silky and smooth with a hint of citrus aroma. This creamy filling will contrast wonderfully with the crunchy crust and sweet roasted strawberries.
Step 4: Assemble and Bake the Tart
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Gently press the dough into the pan, trimming any excess edges. Transfer the ricotta filling into the crust, smoothing it evenly. Bake at 350°F (175°C) for 35-40 minutes or until the filling is set but still slightly jiggly in the center. Allow the tart to cool completely before topping with the roasted strawberries for a stunning finish.
How to Serve Ricotta Tart with Roast Strawberries Recipe
Garnishes
Fresh mint leaves or a light dusting of powdered sugar make delightful garnishes that add a pop of color and freshness to this already gorgeous tart. If you want to amp up the richness, a drizzle of honey or a few curls of lemon zest on top can also elevate the presentation and flavor.
Side Dishes
This tart pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for extra indulgence. For a lighter approach, serve it alongside a crisp arugula salad with toasted nuts and a citrus vinaigrette, letting the tart steal the spotlight while the salad refreshes the palate.
Creative Ways to Present
Try individual tartlets for a charming party spread or serve slices on dessert plates drizzled with a warm berry coulis or balsamic glaze for a sophisticated twist. You could also layer the roasted strawberries inside the tart rather than on top for a surprise burst of strawberry goodness when you bite in.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the tart tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for prepping ahead of time or enjoying leftovers.
Freezing
You can freeze the unbaked tart shell or the fully assembled tart without strawberries for up to 2 months. To freeze, wrap it well in plastic wrap and then in foil. When ready, thaw overnight in the fridge before baking or reheating. For best texture and flavor, add the roasted strawberries fresh after reheating.
Reheating
Warm leftover tart slices gently in a low oven (around 300°F or 150°C) for 8-10 minutes to restore the crust’s crispness. Avoid microwaving to keep that perfect flaky texture. Add fresh roasted strawberries or a spoonful of fruit preserves just before serving to revive the tart’s vibrant flavors.
FAQs
Can I use frozen strawberries instead of fresh for the roast?
While fresh strawberries are ideal for their firm texture and natural sweetness, you can use thawed frozen strawberries in a pinch. Just drain any excess liquid before roasting, and expect the texture to be softer but still delicious.
Is mascarpone cheese necessary for the ricotta filling?
No, mascarpone is optional. It adds extra creaminess and richness, but the tart is still wonderfully tasty and smooth using ricotta alone. It depends on how indulgent you want your filling to be!
How long does the tart take to bake?
The assembled tart with filling typically bakes for 35-40 minutes at 350°F (175°C). You want the filling set but slightly jiggly in the center for the best texture.
Can this tart be made gluten-free?
Absolutely! You can substitute the all-purpose flour with a good quality gluten-free flour blend designed for baking. You may need to adjust the liquid slightly to get the right dough consistency.
What’s the best way to prevent a soggy crust?
Chilling the dough before baking and blind baking the crust for 10 minutes before adding the filling helps keep the bottom crisp. Roasting the strawberries separately and adding them after baking keeps the moisture from the fruit from softening the crust.
Final Thoughts
This Ricotta Tart with Roast Strawberries Recipe is one of those desserts that feels both elegant and approachable, making it great for impressing guests or treating yourself. Its balance of creamy, citrus-kissed filling with sweet, caramelized strawberries atop a buttery crust is a true joy to make and even more delightful to eat. I can’t wait for you to try it and share the love!
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Ricotta Tart with Roast Strawberries Recipe
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Ricotta Tart with Roast Strawberries is a luscious dessert featuring a flaky buttery crust filled with a creamy ricotta and mascarpone mixture, topped with sweet, juicy roasted strawberries. The combination of tart, creamy, and fruity flavors creates a delightful treat perfect for any 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 Ricotta 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 Roasted 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 Roasted Strawberries: Preheat your oven to 375°F (190°C). In a bowl, toss the hulled and cut strawberries with honey or maple syrup, lemon juice, and vanilla extract. Spread the strawberries in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 20 minutes until they are soft and slightly caramelized. Remove from the oven and set aside to cool.
- Make the Tart Crust: In a food processor or bowl, combine flour, powdered sugar, and salt. Add the cold butter cubes and pulse or cut in until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, mixing just until the dough starts to come together. Add more ice water, a little at a time, if needed. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Bake the Tart Shell: After chilling, roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork to prevent bubbling. Chill again for 10 minutes. Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake for another 8-10 minutes until golden. Remove from oven and let cool slightly.
- Make the Ricotta Filling: In a mixing bowl, combine ricotta cheese, mascarpone, powdered sugar, vanilla extract, lemon zest, eggs, and heavy cream. Mix until smooth and creamy. Pour the filling into the baked tart shell and spread evenly.
- Bake the Tart: Return the tart to the oven at 350°F (175°C) and bake for about 30-35 minutes or until the filling is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.
- Assemble and Serve the Tart: Once the tart has cooled, top it generously with the roasted strawberries. Serve at room temperature or chilled. Enjoy your elegant ricotta tart with the vibrant roasted strawberry topping.
Notes
- Ensure butter is cold when making the crust for a flaky texture.
- Roasting strawberries enhances their sweetness and adds depth of flavor.
- You can substitute mascarpone with extra ricotta if you prefer a lighter filling.
- Make sure not to overbake the filling to keep it creamy.
- This tart can be refrigerated and enjoyed within 2 days for best taste.
