Strawberry and Ricotta Tart
Simple strawberry tart with ricotta and shortcrust pastry
Strawberry season is finally here — those juicy, red gems that just beg to be turned into something delicious in the kitchen. I’m not the most patient person, so I love recipes that don’t take hours but still wow with flavour and simplicity.
That said, I’ll admit, I’ve got some ideas brewing for more refined desserts that require a bit more precision and patience. For now, though, I’m sharing this light and delicate ricotta and strawberry tart — minimalist in style but full of flavour and summer warmth.
A cup of your favourite tea, a slice of this tart, and suddenly the world feels calmer, sweeter — like a little taste of childhood joy 🙂 Give it a try and see for yourself!
Ingredients:
For the crust:
- 200 g flour
- 80 g cold butter
- 1 egg
- 50 g sour cream
- 1 tbsp powdered sugar
- Just under 1 tsp baking powder
- Pinch of salt
For the filling:
- 200 g ricotta cheese
- 1 egg yolk
- 2–3 tbsp sugar or powdered sugar (to taste)
- 1 tbsp cornstarch
- 1 tsp (or a few drops) vanilla extract
- 300 g strawberries
Optional : sugar, almond flakes, or coconut flakes for sprinkling the crust.
Instructions:
Crust:
In a bowl, combine the flour, powdered sugar, baking powder, and salt. Add the cold butter, chopped into small pieces, and rub it into the dry ingredients with your fingertips until the mixture looks like coarse crumbs. Add the egg and sour cream, then quickly knead the dough into a smooth ball — be careful not to overwork it. Wrap in cling film and chill in the fridge for at least 40 minutes.
Filling:
In a separate bowl, mix together the ricotta, egg yolk, sugar, cornstarch, and vanilla extract until smooth and creamy.
Assemble:
Roll out the chilled dough into a circle on a lightly floured surface. Spread the ricotta filling evenly in the center, then arrange sliced strawberries on top. Fold the edges of the dough inward over the filling. Brush the crust with milk or egg white. Optionally, sprinkle with sugar, almond flakes, or coconut flakes — I used coconut flakes.
Bake:
Bake the tart on a parchment-lined baking tray at 170°C for 35–40 minutes, until golden and set.
Let it cool before serving.
Serving suggestion:
Serve this tart slightly warm or at room temperature, ideally with a scoop of vanilla ice cream or a cup of your favourite tea. It’s a perfect way to enjoy the fresh taste of strawberries and creamy ricotta.
Enjoy!
Thank you for joining me today. See you next time with more to share! 🕊
