Rhubarb, Strawberry and Ricotta Tart
User Reviews
5
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Total Time
45 mins
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Servings
6 servings
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Calories
566 kcal
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Course
Dessert
Rhubarb, Strawberry and Ricotta Tart
Description
The Rhubarb, Strawberry and Ricotta Tart starts with a pastry dough made from butter, icing sugar, ground almonds, vanilla, and plain flour to create a tender, nutty tart shell. The dough is rolled out and blind-baked to ensure a firm base that supports the moist filling. The filling blends ricotta cheese with caster sugar, lemon juice, egg, and vanilla extract, forming a smooth, lightly sweetened custard.
Chopped rhubarb is combined with brown sugar and lemon juice, providing tartness and a touch of caramelized flavor once baked. Sliced strawberries arrange atop the tart before baking, adding freshness and color. The final bake sets the filling with a slight golden hue and integrates the fruit elements so the tart balances creamy, tangy, and sweet notes.
This tart is suitable as a dessert or afternoon treat, beautiful as a centerpiece with its red and pink strawberry and rhubarb topping. The almond crust enhances texture and flavor, making it stand out among fruit tarts.
Ingredients
TART DOUGH:
- 145 g butter at room temperature, unsalted
- 75 g icing sugar sifted
- ¼ cup almonds ground
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 egg at room temperature, large
- 245 g plain flour all-purpose
FILLING:
- 150 g rhubarb roughly chopped
- 50 g brown sugar
- lemon juice of half
- 200 g ricotta cheese
- 55 g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 300 g strawberry sliced
- icing sugar
Instructions
- To make the tart dough, place the butter in a large food processor bowl fitted with a metal blade. Process until smooth and creamy, scraping down the sides with a rubber spatula as needed.
- Add the icing sugar and process until well blended.
- Add the ground almonds, salt, vanilla and process until smooth, scraping down the sides of the bowl as necessary.
- Add the flour and pulse the mixture until it just starts to form a ball and stop. Remove the mixture from the food processor bowl and place onto cling film and form into two flat discs. Wrap each disk separately and refrigerate for at least 4 hours, you can freeze the 2nd dough disk to use another time.
- Once chilled, remove the dough from the refrigerator and roll out between 2 sheets of baking paper until 3mm thick.
- Carefully place the dough into a 24cm tart tin and press the dough against the bottom and edges of the tin to ensure it is well fitted. If the dough cracks or splits simply patch with additional pastry. Trim the top of the tart – the easiest way to do this is to roll the rolling pin over the top of the tart case which will trim the edges neatly.
- Refrigerate for at least 30 minutes and repeat with the second portion of dough.
- Preheat the oven to 180 degrees celsius (350 Fahrenheit) and line the tarts with baking paper and add dried beans or pastry weights and bake for 20 to 25 minutes until lightly coloured.
- Set aside while you make the filling.
- To make the filling combine the rhubarb, brown sugar and lemon juice in a saucepan and place over a medium high heat. Bring to a boil and cook until the rhubarb has broken down, between 5 to 10 minutes. Set aside to cool.
- Preheat the oven to 180 degrees celsius (350 Fahrenheit) and combine the ricotta, caster sugar, egg, vanilla extract and cooled rhubarb in a food processor and process until smooth.
- Pour the mixture into the tart base and bake for 15 minutes, or until set.
- Once cooled, top with the sliced strawberries and dust with icing sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 123mg | 41% |
| Sodium | 323mg | 13% |
| Potassium | 258mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 135mg | 14% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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