We have been enjoying strawberry season here for weeks!I had to bake these Strawberry and Ricotta Tarts-crostate di ricotta e fragole a couple of times as soon as I was baking with ripe spring berries!!
I adore baking with strawberries. I think I went a little overboard these last few weeks and baked quite a few desserts with strawberries. There were juicy and plump strawberries tempting me wherever I went. Not that anyone was complaining.
I started to get busy baking and the first thing I made was this and it was huge success. The custard like filling made with ricotta and eggs is heavenly as a base for the delicate strawberries. The tart is buttery and delicate. Like many Italian desserts, it’s not overly sweet.
A perfect summer strawberry tart I will be making over and over again. I chose to make my tart in mini tart pans. You could make it one regular tart pan. I love the idea of everyone getting their own individual dessert (and they’re so adorable!). It is a perfect dessert showcasing the season’s fresh strawberries. You could also make the tart with raspberries or blueberries (or a combo of all the fresh berries you find).
Strawberry and Ricotta Tarts
- 1 cup unbleached all-purpose flour plus more for dusting
- 3 tablespoons sugar
- Pinch fine sea salt
- 1 stick 1/2 cup unsalted butter, cold, cut into small pieces, plus more for greasing pans
- 1 1/4 cups fresh whole-milk ricotta cheese
- 4 large egg yolks
- ½ cup sugar
- ½ teaspoon orange flower water I used 1 teaspoon Limoncello
- Finely grated zest of 1 lemon
- ¾ pound strawberries sliced
- Confectioners sugar for dusting
- 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 4 mini tart pans or a 9 1/2-inch tart pan. On a lightly floured work surface, roll out dough to a 12-inch round. Cut out four portions to fit the small tart pans. Fit dough into tart pan, pressing into edges (repeat with the other 3 tarts); 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.
- 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.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Instagram and got to review them here in your post. You know I have such a thing for Italy and every time you go I feel a bit more inspired. I am aching to to go, but I’m waiting for the right opportunity as I want to be able to “live” it once we get there. In the meantime, I’ll just keep visiting Italy vicariously through you.
Hi Emma-thanks so much. I hope you make it there one day very soon! XO
Ash Rickard says
What a beautiful recipe, am attempting to find a use for the lonesome tub of Ricotta sitting in my fridge?
I notice you state fresh Ricotta, would it be acceptable to replace it with store bought smooth Ricotta?
You could definitely use smooth ricotta that is store bought...strain it with a cheese cloth if you find it to be very runny. The Galbani brand is usually not that runny and works well in recipes like this!