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Strawberry and Ricotta Tarts

Strawberry and Ricotta Tarts are so easy to put together and so elegant. This is the perfect way to enjoy the season's juicy and vibrant strawberries!
Prep Time1 hr 30 mins
Cook Time35 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: Italian
Keyword: ricotta, Strawberry, tart
Servings: 4 mini tarts
Author: Lora

Ingredients

CRUST

  • 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

FILLING

  • 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

Instructions

CRUST

  • 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.

FILLING

  • 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.