If you are looking for a dessert that feels both luxurious and inviting, you will adore this Ricotta Tart with Roast Strawberries Recipe. It is a perfect harmony of buttery tart crust, silky ricotta filling, and sweet, slightly caramelized roasted strawberries on top. Every bite bursts with freshness and comfort, capturing the essence of a summer garden in a single slice. This recipe is a wonderful way to impress guests or simply treat yourself to a dessert that is as beautiful as it is delicious.
Ingredients You’ll Need
The magic of this Ricotta Tart with Roast Strawberries Recipe lies in its simplicity—the ingredients are straightforward but essential, each adding a specific texture, flavor, or color. Using fresh, quality components makes all the difference in the final dish.
- 1 1/4 cups all-purpose flour: The base of your tart crust, providing that perfect crunch.
- 1/4 cup powdered sugar: Adds a subtle sweetness to balance the tartness of the strawberries.
- 1/2 teaspoon salt: Enhances overall flavor and brings out the buttery notes.
- 1/2 cup unsalted butter, cold and cut into small cubes: For that tender, flaky crust everyone loves.
- 1 large egg yolk: Helps bind the dough and adds richness.
- 1-2 tablespoons ice water (as needed): Just enough to bring the dough together without making it tough.
- 2 cups ricotta cheese (full-fat for a creamier filling): The star of the filling, delivering a smooth, creamy texture.
- 1/2 cup mascarpone cheese (optional for extra richness): Adds a luscious depth that elevates the filling to a whole new level.
- 2 cups fresh strawberries, halved: Roasting intensifies their natural sweetness and softens the berries for topping.
- 2 tablespoons honey or sugar: For sweetening the strawberries gently while roasting.
- 1 teaspoon vanilla extract: Brings warmth and enhances the filling’s flavor.
How to Make Ricotta Tart with Roast Strawberries Recipe
Step 1: Prepare the Tart Crust
First, combine the all-purpose flour, powdered sugar, and salt in a mixing bowl. Add the cold, cubed butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture looks crumbly but still has pea-sized pieces of butter. Next, whisk the egg yolk with 1 tablespoon of ice water and add it to the mixture. Stir gently to bring the dough together—add a little more water if needed but be sparing. Shape the dough into a disk, wrap it in plastic, and chill for at least 30 minutes so it firms up for rolling.
Step 2: Roast the Strawberries
Preheat your oven to 375°F (190°C). Toss the halved strawberries with honey or sugar, spreading them out on a baking sheet lined with parchment paper. Roast for about 20 to 25 minutes until the strawberries are soft, juicy, and slightly caramelized. Roasting brings out their natural sweetness and creates that irresistible, syrupy topping you’ll love on the tart.
Step 3: Roll Out and Bake the Tart Shell
Lightly flour your work surface and roll out the dough to fit your tart pan, about 9 inches in diameter. Carefully transfer the dough into the pan, pressing it gently into the edges and trimming any excess. Prick the bottom with a fork to prevent puffing. Chill the crust for 10 minutes before baking. Bake blind with pie weights or dried beans for 15 minutes, then remove the weights and bake another 10 minutes until golden and crisp. Let it cool completely before adding the filling.
Step 4: Prepare the Ricotta Filling
In a medium bowl, combine the ricotta cheese and mascarpone (if using) with vanilla extract. Blend gently until smooth but avoid overmixing; you want it creamy and airy. Taste and add a spoonful of honey or sugar if you prefer it sweeter. The filling should be lush and velvety, pairing beautifully with the roasted fruit topping.
Step 5: Assemble the Tart
Spread the ricotta filling evenly over the cooled tart shell. Arrange the roasted strawberries on top, spooning some of the luscious syrup over them to soak into the filling slightly. For an elegant touch, you can drizzle a little extra honey before serving. Chill the tart for at least an hour to allow the flavors to meld beautifully.
How to Serve Ricotta Tart with Roast Strawberries Recipe
Garnishes
Consider topping your tart with fresh mint leaves or a light dusting of powdered sugar for a pretty finish. Toasted almond slivers add a delightful crunch and nutty aroma that contrast wonderfully with the creamy filling and soft berries.
Side Dishes
This Ricotta Tart with Roast Strawberries Recipe acts as a star dessert on its own, but serving it alongside a scoop of vanilla bean ice cream or some lightly whipped cream can elevate the experience. For a brunch twist, pair it with fresh fruit salad or a citrusy green salad to keep your menu fresh and balanced.
Creative Ways to Present
For a fun presentation, make mini tarts using a muffin tin for individual servings, or add a swirl of berry coulis on each plate for a restaurant-style touch. Incorporating edible flowers on top can offer a burst of color and charm that’s bound to impress.
Make Ahead and Storage
Storing Leftovers
Store leftover tart covered in the refrigerator for up to three days. The roasted strawberries may release some juice over time, which adds extra moistness to the filling but keep it tightly wrapped to prevent the crust from becoming soggy.
Freezing
You can freeze the baked tart shell before adding the filling for up to a month wrapped well in plastic and foil. However, freezing the finished tart with strawberries is not recommended as the texture of the fruit may degrade upon thawing.
Reheating
If you prefer the tart warm, gently reheat slices in a 300°F (150°C) oven for about 10 minutes. Avoid using a microwave as it may cause the crust to become chewy and the filling to separate.
FAQs
Can I use a different type of cheese instead of ricotta?
Ricotta is key for the light and creamy texture, but you can substitute with cottage cheese blended smooth or cream cheese mixed with a little sour cream for a richer taste, though the texture will be denser.
What is the best way to pick strawberries for roasting?
Choose firm, ripe strawberries with bright color and no bruises for roasting. Smaller berries tend to roast more evenly and develop a sweeter flavor.
Can I make the tart gluten-free?
Absolutely! Use a gluten-free flour blend specially designed for baking and be sure to check other ingredients like sugar or vanilla for gluten-free certification if needed.
Is mascarpone cheese necessary in the filling?
Mascarpone adds extra richness and silkiness but is optional. The tart is delicious with just ricotta, so feel free to skip it if you want a lighter filling.
How long does it take to roast the strawberries?
Roasting should take about 20 to 25 minutes at 375°F (190°C), but keep an eye on them to prevent burning—their juices should thicken and caramelize but not dry out.
Final Thoughts
Making this Ricotta Tart with Roast Strawberries Recipe is such a joy—it’s a perfect combination of luscious, fresh, and homey flavors that everyone can enjoy. Whether you are crafting it for a special occasion or a quiet afternoon treat, this tart will fill your kitchen with warmth and your table with smiles. So grab those fresh strawberries and give this recipe a try—you might just find your new favorite dessert to share over and over again.
