If you adore desserts that feel like a warm hug on a plate, you’re going to fall head over heels for this Ricotta Tart with Roast Strawberries Recipe. With its buttery crust, creamy ricotta filling, and the natural sweetness of slow-roasted strawberries, this tart is the perfect harmony of textures and flavors. It’s elegant enough to impress guests but effortlessly simple to make, bringing the fresh taste of summer berries right into your kitchen any time you crave something special yet comforting.
Ingredients You’ll Need
These ingredients are simple staples that combine to create layers of taste and texture that make this tart a standout. Each one plays a key role—from the flaky base to the dreamy, rich filling and luscious roasted strawberries on top.
- 1 1/4 cups all-purpose flour: The foundation of the tart crust, providing structure and that perfect flaky bite.
- 1/4 cup powdered sugar: Adds a gentle sweetness to balance the tang of the ricotta and strawberries.
- 1/2 teaspoon salt: Enhances all the flavors and rounds out the sweetness beautifully.
- 1/2 cup unsalted butter, cold and cubed: Essential for creating a tender, flaky crust with rich flavor.
- 1 large egg yolk: Binds the crust ingredients together for stability and a beautiful golden color.
- 1-2 tablespoons ice water: Just enough moisture to help bring the dough together without overworking it.
- 2 cups ricotta cheese (full-fat): The star of the filling, delivering creamy, luscious texture and mild sweetness.
- 1/2 cup mascarpone cheese (optional): Adds extra richness and silkiness if you want to elevate the filling’s decadence.
- 2 cups fresh strawberries: Naturally sweet and vibrant, perfect for roasting to intensify their flavor (you add these fresh later for roasting).
- Optional toppings such as honey or mint: For drizzling or garnishing to add freshness and a touch of sweetness on serving.
How to Make Ricotta Tart with Roast Strawberries Recipe
Step 1: Prepare the Tart Crust
Begin by mixing the all-purpose flour, powdered sugar, and salt in a large bowl. Add the cold, cubed butter and, using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Incorporate the egg yolk, then gradually add ice water just until the dough comes together. Form the dough into a disc, wrap it tightly in plastic wrap, and chill it for at least 30 minutes. This chilling step is crucial for a crisp, flaky crust that bakes up beautifully.
Step 2: Roast the Strawberries
While the dough chills, preheat your oven to 375°F (190°C). Toss fresh strawberries with a touch of sugar if desired, then spread them evenly on a baking sheet. Roast them in the oven for about 20-25 minutes until they soften and release their sweet juices, intensifying their natural flavor. Let them cool while you prepare the filling and crust.
Step 3: Blind Bake the Tart Shell
Roll out the chilled dough on a lightly floured surface until about 1/8 inch thick, then gently transfer it to a tart pan with a removable bottom. Press the dough evenly and trim the edges. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes to achieve a golden, fully-cooked shell. This step ensures a crust that won’t get soggy beneath the luscious filling.
Step 4: Make the Ricotta Filling
In a mixing bowl, combine the ricotta cheese with mascarpone if using. Stir until smooth and creamy. You can add a little powdered sugar here if you want the filling sweeter, or a splash of vanilla extract for extra aroma. The filling should be thick enough to hold its shape but silky and inviting on the palate.
Step 5: Assemble and Bake
Pour the ricotta mixture into the baked crust, spreading it evenly. Scatter the roasted strawberries on top, letting their syrupy juices mingle with the creamy filling. Place the tart back in the oven at 350°F (175°C) for about 20 minutes, just until the filling is set but still soft. This gentle baking melds all the flavors beautifully.
How to Serve Ricotta Tart with Roast Strawberries Recipe
Garnishes
A light drizzle of honey or a sprinkle of powdered sugar over the finished tart adds an elegant touch and extra sweetness. Fresh mint leaves not only provide a stunning pop of green, but they also brighten the flavors, making each bite feel fresh and lively.
Side Dishes
Pair the tart with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent contrast between warm and cool, creamy and fruity. A small bowl of lightly sweetened Greek yogurt also complements the ricotta’s creaminess and adds a tangy balance to the roast strawberries.
Creative Ways to Present
Try serving the Ricotta Tart with Roast Strawberries Recipe on a rustic wooden board for a charming, farm-to-table vibe or slice it into small tartlets for an elegant party appetizer. You can also layer the tart filling and strawberries in clear glasses for a stunning parfait-style dessert that lets the vibrant colors and creamy textures shine through.
Make Ahead and Storage
Storing Leftovers
This tart keeps beautifully in the refrigerator covered tightly with plastic wrap or stored in an airtight container for up to 3 days. The flavors meld wonderfully overnight, though it’s best enjoyed fresh to keep the crust crisp.
Freezing
You can freeze the baked tart without the roasted strawberries on top, wrapped securely in plastic wrap and a layer of foil, for up to 1 month. Thaw it overnight in the fridge and add fresh or freshly roasted strawberries before serving to preserve the freshness.
Reheating
Reheat slices gently in a low oven (around 300°F / 150°C) for 5-10 minutes to warm through without sogginess. If you prefer, eat it chilled — the rich ricotta filling and juicy strawberries taste fantastic cold, too.
FAQs
Can I use other cheeses instead of ricotta?
Ricotta is favored for its mild, creamy texture, but mascarpone or cream cheese can be mixed in for richness. Avoid strong flavored cheeses as they will overpower the delicate tart.
Do I have to roast the strawberries?
Roasting strawberries intensifies their sweetness and softens them perfectly for the tart. While you can use fresh, roasted ones provide a deeper, more jammy flavor that complements the creamy ricotta beautifully.
Can I make the tart gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend suited for baking. Just keep in mind that the texture of the crust may differ slightly but will still be delicious.
Is the mascarpone cheese necessary?
Mascarpone is optional—it adds an indulgent creaminess but the tart is lovely with plain ricotta if you prefer a lighter filling or don’t have mascarpone on hand.
How do I prevent the crust from becoming soggy?
Blind baking the crust before adding the filling is key to keeping it crisp. Also, ensure the filling isn’t too watery by using full-fat ricotta and draining any excess liquid from strawberries before roasting.
Final Thoughts
This Ricotta Tart with Roast Strawberries Recipe is a celebration of simple ingredients that come together in one irresistible dessert. Whether for a casual family dinner or a special occasion, its creamy texture and sweet, roasted fruit will make this recipe a cherished favorite. I can’t wait for you to try it and see how effortlessly it brightens your dessert repertoire.
