Dreamy Ricotta Tart with Roast Strawberries Recipe

Delicate and creamy, this ricotta tart with roast strawberries brings summer’s sweetest flavors to your table.

Fresh strawberries caramelize beautifully when roasted, creating a stunning contrast against the smooth ricotta filling.

The golden pastry cradles a luscious mixture that melts in your mouth with each delightful bite.

Bright red berries nestled atop the tart add a burst of vibrant color and natural sweetness.

A sprinkle of fresh herbs or a drizzle of honey can elevate this dessert from simple to spectacular.

The recipe offers a perfect balance of textures and flavors that will impress even the most discerning palate.

Serve this elegant tart and watch as your guests savor every single forkful.

Ricotta Tart with Strawberries That Feels Gourmet

• Craft a Refreshing Dessert: Create a tangy and sweet tart that bursts with tropical flavors, perfect for cooling down and satisfying your sweet tooth.
• Master Simple Preparation: Blend ingredients easily with basic kitchen tools, making this recipe approachable for bakers of all skill levels, from beginners to experienced home cooks.
• Customize with Fresh Garnish: Top the creamy key lime filling with vibrant kiwi slices, adding a pop of color and fresh texture that makes the dessert visually stunning and deliciously bright.
• Chill and Serve Stress-Free: Prepare this make-ahead dessert in advance, allowing it to set in the refrigerator, which means less last-minute stress and more time to enjoy with family and friends.

What’s Needed for Ricotta Tart Success

• White Spelt Flour, Wholemeal Spelt Flour: These flours create a nutty, wholesome base for the tart crust.
• Sea Salt: Enhances the overall flavor of the pastry.
• Light Extra Virgin Olive Oil: Provides a delicate, smooth texture to the pastry.
• Maple Syrup: Adds a natural sweetness to the crust.
• Egg: Helps bind the pastry ingredients together.
• Vanilla Extract: Contributes a warm, aromatic flavor to the pastry.

• Fresh Ricotta: Serves as the creamy, rich base for the tart filling.
• Maple Syrup: Sweetens the ricotta mixture.
• Eggs: Help set and stabilize the filling.
• Orange Rind: Adds a bright, citrusy note to the filling.
• Vanilla Bean Paste: Provides an intense, pure vanilla flavor.

• Strawberries: The star of the topping, offering a fresh and vibrant finish.
• Marsala: Adds depth and complexity to the roasted strawberries.
• Maple Syrup: Enhances the natural sweetness of the strawberries.

Ricotta Tart with Strawberries Directions

Step 1: Create the Pastry Dough

• Light extra virgin olive oil
• Maple syrup
• Egg
• Vanilla extract

Pour wet ingredients into flour, stirring until combined.

Knead gently on a floured surface until smooth.

Step 2: Shape and Chill the Pastry

Roll dough into a 4mm-thick disc.

Carefully line a 24.5cm fluted tart tin, trimming excess edges. Prick pastry base with a fork.

Freeze for 30 minutes.

Step 3: Blind Bake the Crust

Preheat oven to 180°C (160°C fan-forced).

Cover pastry with baking paper and fill with pastry weights. Bake for 15 minutes.

Remove weights and paper, then bake an additional 8-10 minutes until golden. Cool completely.

Step 4: Whip Up the Ricotta Filling

• Fresh ricotta
• Maple syrup
• Eggs
• Grated orange rind
• Vanilla bean paste

Process until silky smooth.

Step 5: Assemble and Bake the Tart

Pour ricotta mixture into cooled pastry shell.

Spread evenly. Bake for 25 minutes until filling is just set.

Allow to cool.

Step 6: Roast the Strawberries

Place hulled strawberries in a baking dish.

• Marsala
• Extra maple syrup

Roast in oven for 12-14 minutes until strawberries are tender and slightly softened.

Step 7: Finish and Serve

Top cooled tart with roasted strawberries.

Slice and enjoy this luxurious dessert that balances creamy ricotta with sweet, caramelized fruit.

Good Notes for Ricotta Tart Bakers

• Swap spelt flour with all-purpose or whole wheat flour for easier availability and similar texture.
• Freezing the pastry helps prevent shrinkage and creates a more stable crust during baking.
• Blend ricotta mixture until completely smooth to ensure a silky, creamy texture without lumps.
• Watch strawberries closely while roasting to prevent overcooking and maintain their delicate flavor.
• Keep tart refrigerated and consume within 2-3 days for optimal freshness and taste.

Ways to Change Up Ricotta Tart Topping

• Gluten-Free Version: Replace spelt flour with a blend of almond and rice flour, ensuring a crisp and tender crust for those avoiding gluten.
• Vegan Alternative: Swap ricotta with cashew cream, use coconut oil instead of eggs, and maple syrup-soaked chia seeds as a binding agent.
• Low-Sugar Option: Substitute maple syrup with stevia or monk fruit sweetener, reducing overall sugar content while maintaining the tart's natural sweetness.
• Berry Remix: Replace strawberries with seasonal berries like raspberries or blueberries, creating a vibrant and fresh flavor profile.

What Complements Ricotta Tart With Strawberries

• Pair Sweet Marsala Wine: Complement the roasted strawberries and rich ricotta filling with a glass of sweet Marsala wine, echoing the marsala used in roasting the fruit and enhancing the dessert's delicate flavors.
• Serve Lavender Chamomile Tea: Balance the tart's sweetness with a delicate herbal tea that highlights the orange rind and vanilla notes, creating a soothing and aromatic accompaniment.
• Match Vanilla Bean Ice Cream: Top the tart with a scoop of creamy vanilla bean ice cream to amplify the vanilla undertones and provide a cool, smooth contrast to the warm roasted strawberries.
• Drizzle Orange Blossom Honey: Add a light drizzle of floral orange blossom honey to enhance the citrusy orange rind in the tart and introduce an additional layer of subtle sweetness.

Storing Ricotta Tart For Next Day Enjoyment

• Store the tart in an airtight container and keep in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent moisture buildup and maintain the pastry's texture.
• Wrap the cooled tart tightly in plastic wrap and aluminum foil. Freeze for up to 2 weeks. Thaw overnight in the refrigerator before serving.
• Warm the tart in a preheated 160°C oven for 10-15 minutes. Cover with foil to prevent excessive browning and preserve moisture.
• Let the tart sit at room temperature for 30 minutes before serving to enhance flavor and soften the filling slightly.

FAQs

• What type of flour is used in this tart?

White and wholemeal spelt flour are used, which gives the pastry a unique texture and nutty flavor compared to traditional wheat flour.

• Can I substitute maple syrup with another sweetener?

Yes, you can use honey or agave nectar as alternative sweeteners, though they might slightly alter the final taste of the tart.

• Why do I need to freeze the pastry before baking?

Freezing helps prevent the pastry from shrinking and maintains its shape during baking, ensuring a crisp and well-structured crust.

• What does roasting do to the strawberries?

Roasting concentrates the strawberries’ natural sweetness, intensifies their flavor, and creates a slightly caramelized texture for the topping.

Ricotta Tart With Roast Strawberries Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 14 reviews

• Total Time: 1 hour 30 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Delicate ricotta tart with roast strawberries celebrates summer’s sweetest bounty, blending creamy Italian cheese with caramelized fruit. Rich flavors and silky textures invite passionate bakers to savor each luscious bite of this elegant dessert.

---

Ingredients

Scale 1x2x3x

Tart Base:

• 200 grams (1 1/4 cups) white spelt flour
• 80 grams (1/2 cup) wholemeal spelt flour
• 1 pinch sea salt
• 80 milliliters (1/3 cup) light extra virgin olive oil
• 60 milliliters (1/4 cup) maple syrup
• 1 egg
• 1 teaspoon vanilla extract

Ricotta Filling:

• 400 grams fresh ricotta
• 2 eggs
• 80 milliliters (1/3 cup) maple syrup
• 1 1/2 tablespoons maple syrup
• 1 orange, rind finely grated
• 1 teaspoon vanilla bean paste

Roasted Strawberries:

• 250 grams small strawberries, hulled
• 1 tablespoon marsala
• Greek-style yoghurt (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Grease a 24.5cm fluted tart tin with a removable base, ensuring even coverage.
2. Mix white and wholemeal spelt flours with sea salt in a large mixing bowl.
3. Whisk light extra virgin olive oil, maple syrup, egg, and vanilla extract in a separate jug.
4. Create a central well in the flour mixture and pour wet ingredients, stirring until just combined.
5. Transfer dough to a floured surface, knead gently until smooth, then roll into a 4mm-thick disc.
6. Carefully line the tart tin with the dough, trimming excess edges for a neat finish.
7. Pierce pastry base thoroughly with a fork, then freeze for 30 minutes to firm up.
8. Preheat oven to 180C (160C fan-forced).
9. Cover chilled pastry with baking paper, fill with pastry weights, and bake for 15 minutes.
10. Remove weights and paper, continue baking 8-10 minutes until golden brown.
11. Blend ricotta, maple syrup, eggs, orange rind, and vanilla bean paste in a food processor until silky smooth.
12. Spread ricotta mixture evenly across cooled pastry base.
13. Bake tart for 25 minutes until filling is just set, then allow to cool completely.
14. Hull strawberries and place in a baking dish.
15. Drizzle strawberries with marsala and additional maple syrup.
16. Roast strawberries in oven for 12-14 minutes until tender, then cool before serving.

Notes

• Chill the pastry dough for optimal texture and prevent shrinkage during baking.
• Use a food processor for a smooth, lump-free ricotta filling that ensures a creamy consistency.
• Swap spelt flour with gluten-free alternatives like almond or rice flour for a celiac-friendly version.
• Try different fruits like raspberries or peaches as a seasonal roasted topping variation.

• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 299 kcal
• Sugar: 19 g
• Sodium: 90 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 55 mg