A couple of weeks ago, it was my mom’s birthday. As a surprise, we invited her friends over and cooked a whole menu from scratch. As usual, most of the salty dishes were made by Jean and the sweets were made by yours truly. I decided to make a tart with toppings made out of ricotta and strawberries. It initially started with the idea to pour a strawberry coulis on top of fluffed up ricotta cheese. Jean then recommended I serve the coulis on the side and simply top the tart with sliced strawberries. The feedback was quite good and people felt it was lighter than a traditional strawberry tart with crème pâtissière, i.e. custard.
This is not the last version of this tart but I’d like to share my first experiment today.
Breadonbutter’s Ricotta and Strawberry Tart
What you’ll need:
For the dough:
Refer to this recipe but remove the orange zest from the ingredients.
You can also get a ready-to-bake dough from the supermarket if you’re not into making it yourself.
For the filling:
,- 500 g ricotta cheese
- 4 Tbsp powder sugar, unsifted
To decorate:
,- 25 Strawberries, cut in three slices
For the coulis:
,- 20 strawberries
- 2 Tbsp sugar
- 1 Tbsp lemon juice
How to make it:
,- In a round-shaped oven dish, lay out the dough. Pit it with a fork and place it in a preheated 180 degrees Celsius oven for 15 minutes or until golden
- In a bowl, beat the ricotta cheese and the powder sugar until smooth and fluffy.
- When the dough has completely cooled down, top it with the ricotta mix and decorate it with strawberries
- Make the coulis: heat the strawberries, sugar and lemon juice in a pan until the strawberries are reduced to small bits. With a mixer handle, crush the strawberry until you obtain a thick syrup. There’s your easy coulis!
Serve the tart with the coulis on the side for those who wish to top their tart with it, and there you go! Light, fluffy and delicious! My advice is to have it with a nice glass of Piccini Prosecco. You’ll love it, I promise!
P.S. You can also try this chocolate tart if you’re looking for something chocolatey.
Our bimonthly installment of BreadonButter, a blog that celebrates life's little pleasure with the goal of inspiring readers through food, travel and design. For previous posts, click here .