Wouldn’t you love a slice or two of this delicious strawberry ricotta tart? I think it might be safe to say that I have a strawberry obsession, or at least very well on my way to one.
I’m not ashamed, I love strawberries, and I’m beginning to think that they love me too! Those sweet and juicy little bites of heaven, picked at the peak of flavor, just begging to be made into something delicious…….you see strawberries just want to be loved, and to make us happy, what more could you ask of that little berry?
This is not your typical ricotta cheesecake type tart, I would have to describe it as more of a custard than a cheesecake. The mix contains 4 egg yolks to a scant 1 ¼ cup of cheese. The crust is just a little sweet and oh so buttery, a perfect complement to the custard-like texture of the filling, one might say a match made in heaven, actually Italy, but for me, that’s close enough!
This sweet little tart is a favorite in our household and if you enjoyed as much as we did.
If you enjoyed this recipe you may also like these:
Strawberry Ricotta Recipe
Ingredients
Crust
- 1 cup unbleached all purpose flour
- 3 Tbsp Sugar
- pinch of fine sea salt
- ½ cup unsalted butter * very cold and cut into small pieces 1 stick
- 2 Tbsp Ice Water
Filling
- 1 cup whole milk ricotta
- ¼ cup mascarpone cheese
- 4 large egg yolks
- ½ cup sugar
- ½ tsp vanilla*
- finely grated zest of one lemon
- ¾ pound strawberries sliced
- Confectioners sugar for dusting
Instructions
Crust
- in a food processor pulse flour, sugar and salt 4 or 5 times
- add in cold butter pieces and pulse until flour resembles coarse meal
- add water and pulse
- dump dough into a bowl or on the counter and work it into a ball.
- form disc, wrap in cling wrap and refrigerate for at least one hour or overnight
- butter a 9 inch tart pan and dust with flour
- on a lightly floured surface roll out the dough to a 12 inch circle
- fit dough into tart pan pressing into the edges, and chill until firm (about 30 min)
- Preheat oven to 400 F (200 C)
- Line the tart pan with parchment with about an inch overhand and fill with pie weights (or dry beans)
- bake for 10 minutes or until golden brown
- remove parchment and weights, continue to bake until bottom of the crust is a pale golden color and edges are starting to brown (about 5 minutes more)
- Cool shell on wire rack
Filling
- reduce oven temp to 350 F(180 C)
- in your mixer beat ricotta and mascarpone until smooth
- add egg yolks, sugar, vanilla and lemon zest, mix until well combined
- spread filling in cooled tart shell and bake for 35 minutes, rotating tart once during baking
- Tart will be done when a tooth pick inserted in the center of the tart comes out clean
- cool completely on wire rack
Assemble
- arrange sliced strawberries on the tart in concentric circles , dust the edges with confectioners sugar and remove from tart pan.
- Prepare to amaze your guests!
Helene D'souza
I wish I could make your strawberry ricotta crostata now. No strawberries in the markets but a whole lots of mangoes falling of the branches. mhm foodie dream ^.^
citizencain
Thank you for such a wonderful recipe. I made this strawberry delight yesterday for my husband’s grandfather’s 89th birthday (one of many delights on offer) and it was polished off by guests. Making it again for my mother’s 60th this Saturday given it’s absolute delectable perfection!
Chef D
Thank you so much for letting me know that everyone enjoyed the crostata! I hope it goes as well at your mothers party!
Jemini
Chef, this looks yummy, love to try these kind of food items but in my area it is not possible i would like to try it, thanks for the recipe……….. my blog is all about south indian recipes.
RecipeNewZ
I completely sympathize with a strawberry obsession, I’m in the same boat 🙂 I made another one of your strawberry cakes before, the mascarpone cheesecake, ant it was absolutely delicious! Now I will have to try this one :-).
I have not been to your site as much I would have liked lately, because I was very busy building a website for food bloggers. And now that website is finally live, as of Monday. And I would like to invite you to contribute some of your wonderful posts.
It’s called RecipeNewZ (with Z) – http://recipenewz.com.
It’s a photo based recipe sharing community. The idea is simple: all food bloggers are welcome, all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.
I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be an honor and a pleasure to have you on board 🙂
Nadia
We can have many gastronomic obsessions. It’s just called “love for food”. When fall comes, I adore cranberries, in spring time I cannot wait for strawberries to ripen, in midsummer I crave for blueberries. And what is remarkable about this recipe, all these fruity obsessions could be applied here. 🙂
Thank you for the inspiration!
Kimby
Your first paragraph made me smile, your second paragraph made me hungry, and your photos made me a little obsessed with strawberries, too! Fun, tasty post!
Jean | DelightfulRepast.com
Dennis, who of us can help having a strawberry obsession when spring comes! I’ve certainly posted my fair share of strawberry recipes over the last three springs. And doesn’t everything just look better made in a tart pan?!
Chris and Amy
Obsess away! Your strawberry posts have us drooling and waiting, waiting, waiting for our local berries to arrive.
Amalia
I’m not even kidding, just the sound of this made my mouth salivate! A strawberry and ricotta crostata mmmmm!! This looks too good to be true 🙂 I love ricotta cheese with fruit, they pair so wonderfully together. And boy does that crust does look super buttery and flaky…I’m sure I could eat just that alone 🙂 This is a beautiful dessert, thank you for sharing it.
anna
this is just lovely. lovely, lovely, lovely.
Chef D
Thank you for letting me know, My friend Jean from Lemons and Anchovies made those madeleines for a guest post, I will let her know!