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Strawberry and Ricotta Tart

By Paula |

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Strawberry and Ricotta Tart. 

strawberry tart, sieve with powdered sugar, container of eggs, napkin and various strawberries around 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.

strawberry tart, napkin and sieve with powdered sugar to side.

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 tart surrounded by napkin, sieve with powdered sugar, container or eggs and bowl of strawberries.

Now who wants a slice?

Want more STRAWBERRY INSPO? Try … 

CLASSIC STRAWBERRY ICE CREAM 
3 INGREDIENT STRAWBERRY GRANITAS 
SKILLET STRAWBERRY COBBLER 

Recipe adapted from La Cucina Italiana Mag May/June 2012

Strawberry and Ricotta Tart

strawberry tart, sieve with powdered sugar to side.

Strawberry and Ricotta Tart

Ingredients

  • 1 chocolate pie crust
  • 1 cup whole milk ricotta cheese
  • 3 large egg yolks
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 lime - zested
  • 1 pound strawberries - sliced
  • powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Spray a 9" tart pan with cooking spray. Prick pie crust and bake for approximately 10 minutes. Cool.
  2. Into a large bowl add: ricotta, egg yolks, sugar, vanilla extract and lime zest. Whisk together to combine.
  3. Pour filling into tart shell. Bake for approximately 30 minutes OR until center is just set. Transfer to wire rack and allow to cool.
  4. Arrange strawberries atop tart. Dust with powdered sugar.
© Paula Jones
Category: Desserts

Comments

  2. Olga @ MangoTomato says

    omg, when I looked at the twitter photo I did not realize it was in a chocolate tart: brilliant!!!

    if you mail it to me, I’d be able to have a slice for breakfast tomorrow 😉 I AM your favorite Russian after all.

  10. Kristina says

    I am so happy strawberry season is here – as soon as I set up my new kitchen I am making something like this – thanks for sharing Paula!

  16. Lisa says

    Hello
    Thanks for the Strawberry and RICOTTA Tart recipe.
    I’ll create one for sure, my kids are gonna like it 🙂
    If you don’t mind, can I submit your Strawberry and RICOTTA Tart photo in http://www.foodporn.net ?
    It’s a food photography site full of all DIY food pictures from members around the world. Or perhaps you’d like to submit by yourself? Let me know when you did, so I can share it.

  22. Liren says

    Oh boy. The strawberries on my counter are doomed – but they are destined for this gorgeous dessert!!

  23. Marly says

    What a beautiful tart, Paula. I love it! I’m so glad to see that strawberry season is coming on the radar!

  29. katie says

    My mouth is watering just looking at these photos! This looks spectacular! Can’t wait to give it a try!

  30. Abby says

    I couldn’t find a chocolate pie crust, so I used a Pillsbury regular one–it’s as easy as it seems, and it’s delicious and light. I made it for Mother’s Day brunch…and I will definitely make it again. No ingredient adjustments are needed!

  33. Kathleen says

    Am I missing something – do you have the recipe for the chocolate pie crust ?

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