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
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 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.
