Ricotta Tart with Roast Strawberries

This Ricotta Tart with Roast Strawberries is everything you could want in a dessert: creamy, sweet, and bursting with fresh flavor. The rich, velvety texture of the ricotta filling is perfectly complemented by the caramelized sweetness of the roast strawberries on top. It’s the kind of dessert that makes you feel fancy without being overly complicated—just a few simple ingredients come together in the most delicious way.

The best part? The roasted strawberries! As they bake, their juices concentrate, intensifying the sweetness and creating a jammy, almost syrupy texture that pairs perfectly with the smooth ricotta filling. Every bite is an absolute dream, with a buttery crust that holds it all together. Trust me, this tart is going to steal the show at any gathering.

Why You’ll Love Ricotta Tart with Roast Strawberries

This dessert checks all the boxes—let me tell you why!

Simple Yet Elegant

It’s an easy-to-make tart that looks elegant enough for a special occasion but is simple enough for a weekend treat. The roasted strawberries bring a gourmet touch, but it’s so simple to throw together!

A Perfect Balance of Sweet & Savory

The creamy ricotta filling is balanced with just the right amount of sweetness, and when you roast the strawberries, they develop a complex, jammy flavor that’s simply divine. It’s a combo of textures and flavors that will keep you coming back for more.

Make-Ahead Friendly

You can make this tart ahead of time, which is always a win. The flavors actually improve after sitting for a while, so you can bake it in the morning and serve it later in the day (or even the next day).

Versatile & Customizable

While roasted strawberries are the star here, you can swap them out for other fruits like raspberries, blueberries, or even peaches. This tart is incredibly adaptable and perfect for any fruit in season!

The Perfect End to Any Meal

Whether it’s a summer picnic, a casual dinner with friends, or a holiday gathering, this tart is a guaranteed crowd-pleaser. It’s light but indulgent, making it the ideal way to wrap up any meal.

Ingredients in Ricotta Tart with Roast Strawberries

Let’s break down the ingredients that make this tart so irresistible:

For the Tart Crust:

• All-Purpose Flour: The base for the crust. It creates a light and buttery texture that’s the perfect vessel for the creamy filling.
• Butter: Provides richness and flakiness to the crust. It’s what makes each bite so melt-in-your-mouth delicious.
• Powdered Sugar: Adds a touch of sweetness to the crust and helps it hold together.
• Egg Yolk: Gives the crust a golden color and smooth texture, while also helping it hold together.
• Ice Water: Just enough to bring the dough together without making it too sticky.

For the Ricotta Filling:

• Ricotta Cheese: The star of the filling! Its creamy, slightly sweet flavor is the perfect match for the roasted strawberries.
• Cream Cheese: Adds extra creaminess and a slightly tangy flavor that balances the sweetness.
• Sugar: Just a little sweetness for the filling. You can adjust the amount depending on how sweet you like your desserts.
• Egg: Helps bind the filling and gives it structure.
• Vanilla Extract: Adds a subtle, aromatic sweetness that complements the ricotta.
• Lemon Zest: A little zest goes a long way in brightening up the flavors of the ricotta and adds a fresh note.

For the Roasted Strawberries:

• Strawberries: Fresh strawberries are perfect for roasting. The heat brings out their natural sweetness and concentrates the flavor.
• Honey: A drizzle of honey enhances the sweetness of the strawberries as they roast and adds a glossy finish.
• Balsamic Vinegar: This adds a touch of acidity to balance the sweetness and helps deepen the flavor of the strawberries as they caramelize.
• Fresh Mint (optional): A sprinkle of chopped mint adds a fresh, herby contrast to the sweetness of the strawberries, if desired.

(Note: The full ingredient measurements are provided in the recipe card below.)

Instructions

Let’s get into the steps for making this gorgeous tart:

Make the Tart Crust:

1. Prepare the Crust Dough: In a food processor, pulse the flour, powdered sugar, and butter together until it resembles coarse crumbs. Add the egg yolk and a tablespoon of ice water, pulsing until the dough just comes together. If needed, add more ice water, a teaspoon at a time, until the dough holds together when pressed.
2. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes. This will help the crust maintain its shape when baked.
3. Roll Out the Dough: Once chilled, roll out the dough on a lightly floured surface to about 1/8 inch thick. Carefully transfer it to a tart pan and press it into the edges. Trim any excess dough, leaving a small overhang.
4. Blind Bake the Crust: Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the weights and parchment, and bake for another 5 minutes to finish cooking the bottom of the crust. Let it cool.

Make the Ricotta Filling:

5. Mix the Filling: In a large bowl, beat together the ricotta, cream cheese, sugar, egg, vanilla, and lemon zest until smooth and creamy. The mixture should be thick but spreadable.
6. Fill the Crust: Pour the ricotta filling into the cooled tart shell and smooth it out into an even layer. Bake for 25-30 minutes, or until the filling is set and slightly golden around the edges. Let the tart cool completely.

Roast the Strawberries:

7. Prepare the Strawberries: Preheat the oven to 375°F (190°C). Hull and halve the strawberries, then place them on a baking sheet lined with parchment paper. Drizzle with honey and balsamic vinegar, and toss to coat.
8. Roast the Strawberries: Roast for 20-25 minutes, or until the strawberries have softened and released their juices. They should be slightly caramelized but still holding their shape.
9. Cool the Strawberries: Let the roasted strawberries cool slightly before adding them to the tart.

Assemble and Serve:

10. Top the Tart: Once the tart has cooled, spoon the roasted strawberries over the ricotta filling. Make sure to drizzle any of the syrupy juices from the baking sheet on top for extra flavor.
11. Garnish: Optional, but a sprinkle of chopped mint adds a fresh burst of color and flavor.
12. Chill and Serve: For the best texture, refrigerate the tart for at least an hour before serving. Slice and enjoy!

Nutrition Facts

Servings: 10
Calories per serving: 300
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 150mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugars: 20g
Protein: 6g
Vitamin A: 15% DV
Vitamin C: 35% DV
Calcium: 12% DV
Iron: 5% DV

(Note: These values are estimates and may vary based on ingredient choices and portion sizes.)

Preparation Time

• Prep Time: 30 minutes (plus chilling time)
• Cook Time: 1 hour (for both the tart crust and the roasted strawberries)
• Total Time: 1 hour 30 minutes (not including chilling)

How to Serve Ricotta Tart with Roast Strawberries

This tart is perfect on its own, but here are a few ways to elevate your serving experience:

• With Whipped Cream: Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for an indulgent treat.
• With Fresh Fruit: Add some fresh mint or additional berries on top for an extra burst of freshness.
• With a Cup of Tea: This tart pairs wonderfully with a cup of herbal tea or a glass of prosecco for a special occasion.

Additional Tips

• Make it Ahead: This tart is perfect for making the day before. Just let it chill in the fridge overnight, and it will be ready to serve the next day.
• Substitute Fruits: If strawberries aren’t in season, try using roasted peaches, cherries, or even figs for a different flavor twist.
• Adjust the Sweetness: Taste the ricotta filling before baking, and add more sugar if you prefer a sweeter tart. The strawberries can also be roasted with a little more honey if needed.

FAQ Section

Q1: Can I make the tart crust ahead of time?
A1: Absolutely! You can prepare the crust a day in advance and keep it refrigerated until you’re ready to fill and bake.

Q2: Can I use frozen strawberries for this recipe?
A2: Fresh strawberries work best, but if you use frozen, be sure to thaw and drain them well to avoid too much liquid in the tart.

**Q3: Can I make this

tart gluten-free?**
A3: Yes, you can substitute the all-purpose flour with a gluten-free flour blend that’s meant for baking.

Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 3 days.

Q5: Can I freeze this tart?
A5: Freezing this tart is not recommended as it may affect the texture of the ricotta filling. However, the crust can be frozen before baking.

Q6: Can I substitute the cream cheese in the ricotta filling?
A6: You could use mascarpone cheese for a different flavor profile, but I wouldn’t recommend skipping it altogether as it adds creaminess.

Q7: How do I prevent the crust from getting soggy?
A7: Blind baking the crust before filling it is key to keeping it crisp. You can also brush the crust with a thin layer of egg wash before baking for extra protection.

Q8: How long can I store the roasted strawberries?
A8: The roasted strawberries will keep in the fridge for about 2-3 days, making them perfect for meal prep or leftovers.

Q9: Can I use a store-bought tart crust?
A9: Yes, a store-bought tart crust will save you some time. Just make sure it’s fully baked before adding the ricotta filling.

Q10: Can I make this tart dairy-free?
A10: You can substitute the ricotta and cream cheese with dairy-free alternatives like cashew cream or coconut milk-based cream cheese for a dairy-free version.

Conclusion

This Ricotta Tart with Roast Strawberries is a true showstopper. It’s creamy, sweet, and perfectly balanced, with flavors that will have your guests coming back for more. Whether you’re serving it for a special occasion or simply treating yourself, this tart is guaranteed to impress. Enjoy!

Print