Strawberry and Ricotta Tart (Crostata di Fragole e Ricotta)

This strawberry and ricotta tart, also known as crostata di fragole e ricotta, is a classic Italian dessert made with a buttery crust and lightly sweet ricotta filling. Topped with fresh strawberries, it's the perfect summer tart that's elegant, simple, and not overly sweet.

If you love sweet recipes with strawberries, you'll also love my Easy Strawberry Crumble Bars with Oats, and Quick Strawberry Panna Cotta with Strawberries (perfect for showcasing fresh summer berries).

Strawberries had me baking nonstop. Cakes, pies, tarts, scones. The kind of baking spree that only happens when strawberries are at their peak and too beautiful to ignore.

What really set this off was the June issue of La Cucina Italiana, which featured an entire section dedicated to Italian strawberry desserts. Trionfo di Fragole, Biscotti alle Fragole, Pudding di Riso with strawberry sauce and then this one. A stunning Crostata di Fragole e Ricotta.

I made it immediately and it was a huge success. The filling is custard-like thanks to the ricotta and egg yolks, rich but delicate. The crust is buttery and tender. And like most Italian desserts, it's balanced. Never too sweet. Just right.

This is one of those desserts that feels special but completely doable. The kind you make once and then keep coming back to every strawberry season.

Why You'll Love This Strawberry Ricotta Tart

• Classic Italian dessert made with simple, fresh ingredients
• Lightly sweet ricotta filling that pairs perfectly with strawberries
• Buttery, tender crust that holds its shape beautifully
• Elegant enough for guests, easy enough for home baking
• Naturally less sweet than American-style tarts

Ingredients

Crust:
1 cup unbleached all-purpose flour plus more for dusting
3 tablespoons sugar
Pinch fine sea salt
1 stick ( ½ cup) unsalted butter, cold, cut into small pieces, plus more for greasing pans

Filling:
1 ¼ cups fresh whole-milk ricotta cheese
4 large egg yolks
½ cup sugar 
½ teaspoon orange flower water
Finely grated zest of 1 lemon
¾ pound strawberries, sliced
Confectioners sugar for dusting

Instructions

Make the Crust

1. In a large bowl, whisk together 1 cup flour, 3 tablespoons sugar, and a pinch of salt.
2. Add ½ cup cold butter and rub it into the flour with your fingers until the mixture resembles coarse crumbs.
3. Make a well in the center and add 2 tablespoons cold water. Mix just until the dough comes together.
4. Knead gently 3 to 4 times, flatten into a disc, wrap in plastic, and refrigerate for at least 1 hour or overnight.
5. Butter a 9½-inch tart pan. On a lightly floured surface, roll the dough into a 12-inch round. Fit into the pan, pressing into the edges. Refrigerate until firm, about 30 minutes.
6. Preheat the oven to 400°F with a rack in the center. Line the tart shell with parchment paper, leaving a 1-inch overhang, and fill with pie weights or dried beans.
7. Bake for 10 minutes, until the edges are pale golden. Remove parchment and weights and bake 5 minutes more, until the bottom is lightly golden. Let cool completely on a wire rack.

Make the Filling

8. Reduce oven temperature to 350°F. In a large bowl, whisk 1¼ cups ricotta until smooth.
9. Add 4 egg yolks, ½ cup sugar, ½ teaspoon orange flower water, and lemon zest. Whisk until fully combined.
10. Spread the filling evenly into the cooled tart shell. Bake, rotating once halfway through, for about 35 minutes, until just set in the center and a tester inserted comes out clean.
11. Transfer to a wire rack and let cool completely.

Assemble the Tart

12. Arrange ¾ pound sliced strawberries in concentric circles on top of the tart.
13. Dust the edges lightly with confectioners sugar, remove from the pan, and serve.

Recipe Variations

• Use mascarpone for a richer filling
• Add vanilla instead of orange flower water
• Make mini tarts for individual servings
• Swap strawberries for raspberries or mixed berries
• Serve with lightly sweetened whipped cream on the side

Pro Tips

• Drain ricotta well if it's very moist for a firmer filling
• Chill the crust properly to prevent shrinking
• Don't overbake the filling. It should be just set
• Assemble with strawberries close to serving for best texture

FAQ

Freezing and Storing

Store the tart covered in the refrigerator for up to 2 days. This dessert does not freeze well once assembled, but the baked crust and filling can be made one day ahead.

More Strawberry Desserts to Love

Creative Culinary's Strawberry Mascarpone Tart 
Bell'Alimento Strawberry and Ricotta Tart (this is how it looks made as 9 inch tart size)
Ask Chef Dennis Strawberry and Ricotta Tart  (this is another one as 9 inch tart)
Life's a Feast Strawberry Mascarpone Cream Tart

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BEST Strawberry Ricotta Tart Recipe

This strawberry and ricotta tart, also known as crostata di fragole e ricotta, is a classic Italian dessert made with a buttery crust and lightly sweet ricotta filling. Topped with fresh strawberries, it's the perfect summer tart that's elegant, simple, and not overly sweet.

Prep Time30 minutes mins

Cook Time50 minutes mins

Chill Time1 hour hr

Course: Dessert

Cuisine: Italian

Keyword: tart

Servings: 8 slices

Calories: 80kcal

Author: Lora

Equipment

•  (9 ½-inch) tart pan with removable bottom

Ingredients

Crust:

• 1 cup unbleached all-purpose flour plus more for dusting
• 3 tablespoons sugar
• Pinch fine sea salt
• 1 stick ½ cup unsalted butter, cold, cut into small pieces, plus more for greasing pans

Filling:

• 1 ¼ cups fresh whole-milk ricotta cheese
• 4 large egg yolks
• ½ cup sugar
• ½ teaspoon orange flower water
• Finely grated zest of 1 lemon
• ¾ pound strawberries sliced
• Confectioners sugar for dusting

Instructions

• Crust directions: In a large bowl, whisk together flour, sugar and salt. Add butter and rub mixture between fingers until it resembles coarse meal. Make a well in center, add 2 tablespoons water and mix together to form a dough. Knead dough 3 to 4 times, flatten into a disc, wrap in plastic and chill at least 1 hour or overnight.
• Butter a 9 ½-inch tart pan. On a lightly floured work surface, roll out dough to a 12-inch round. Fit dough into tart pan, pressing into edges; chill until firm, about 30 minutes.
• Meanwhile, heat oven to 400º with rack in middle. Line tart pan with parchment paper, leaving at least 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are pale golden, about 10 minutes. Remove parchment and weights; continue to bake until bottom of crust is pale golden and edges are beginning to brown, about 5 minutes more. Cool shell completely on wire rack.
• Filling directions: Reduce oven temperature to 350º. In a large bowl, whisk cheese until smooth. Add egg yolks, sugar, orange flower water and lemon zest; whisk together to combine.
• Spread filling into cooled tart shell; bake, rotating once halfway through, until just set in center and a cake tester inserted in center of tart comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool completely.
• Arrange strawberries in concentric circles atop tart; dust edge of crust with confectioners sugar. Remove tart from pan.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 80kcal | Carbohydrates: 20g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 65mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5IU | Vitamin C: 25mg | Calcium: 7mg | Iron: 0.2mg

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