Strawberry tart with Ricotta cream

Name: Strawberry tart with Ricotta cream - Severina H.
Ingredients: The ingredients are for 2 small molds and one with a diameter of 24 cm. For the crust: 1. 240 g flour 2. 120 g butter 3. 4 tablespoons of sugar 4. 4 egg yolks 5. a pinch of salt. For the filling: 1. 4

Dessert - Strawberry tart with Ricotta cream by Severina H. - Recipia

Strawberry and Ricotta Cream Tart – a recipe that combines the sweetness of fresh fruits with the delicacy of a smooth cream, perfect for sunny summer days. This tart is not just a delicious dessert, but also an aesthetic statement on your table. An easy-to-make dish that will impress any guest, regardless of the occasion. Preparation time: 30 minutes Baking time: 25 minutes Total time: 1 hour and 30 minutes (including cooling time) Servings: 8 servings Necessary ingredients For the crust: - 240 g flour - 120 g cold butter, diced - 4 tablespoons sugar - 4 egg yolks - A pinch of salt For the filling: - 400 g Ricotta cheese - 200 g creamy cottage cheese - 4 tablespoons fine sugar - Orange essence (to taste) - About 500 g fresh strawberries - About 60 g blueberries - 2 packets of clear jelly Brief introduction The Strawberry and Ricotta Cream Tart has its roots in culinary traditions that emphasize the use of fresh, seasonal ingredients. Strawberries, with their sweet and fragrant flavor, are the stars of this dessert, and the combination with Ricotta cheese adds a touch of elegance and creaminess. This recipe is perfect for taking advantage of the strawberry season and enjoying a light, refreshing dessert. Step by step – Preparing the tart Step 1: Preparing the crust 1. Mixing the ingredients: In a large bowl, add the flour, cold butter, sugar, egg yolks, and a pinch of salt. Using your fingers, quickly mix the ingredients until you obtain a smooth dough. It's important to work with cold ingredients, so you might want to cool your hands under a stream of cold water before starting. 2. Chilling the dough: Once the dough is formed, wrap it in plastic wrap and refrigerate for at least an hour. This step will help the dough firm up, making it easier to roll out. Step 2: Forming the tart 3. Rolling out the dough: After chilling, sprinkle a little flour on the work surface and roll out the dough with a rolling pin until you achieve a thin sheet. Roll the sheet of dough onto the rolling pin and unroll it into the tart pan. If the pan is not non-stick, remember to grease it with a little butter to prevent sticking. 4. Chilling in the pan: Cover the dough with plastic wrap and refrigerate for another 30 minutes. This step is essential to prevent the tart from deforming during baking. 5. Baking the crust: Preheat the oven to 190 degrees Celsius. Before placing the tart in the oven, prick the dough all over with a fork to prevent air bubbles from forming. You can also cover the dough with a sheet of parchment paper and weights (like lentils or dried beans). Bake for about 25 minutes, until lightly golden. Once done, remove it from the oven and let it cool on a rack. Step 3: Preparing the filling 6. Ricotta cream: In a bowl, mix the Ricotta cheese, cottage cheese, sugar, and orange essence. Use a mixer or spatula to achieve a smooth and creamy consistency. This filling will give the tart a wonderful flavor and creamy texture. 7. Filling the tart: Once the crust has completely cooled, fill it with the Ricotta cream and smooth it out with a spatula. Step 4: Decorating and preparing the jelly 8. Adding the fruits: Cut the strawberries in half or quarters, depending on their size, and arrange them beautifully on top of the filling, along with the blueberries. These fruits will not only add a pop of color but also a fresh taste. 9. Preparing the jelly: Follow the instructions on the jelly packet to prepare it. If you have frozen strawberries, use the juice they release instead of water, adding 200 ml of strawberry juice and sugar to taste. This trick will enhance the tart's flavor and make the jelly even more delicious. 10. Finalizing the tart: Once the jelly is prepared, carefully pour it over the fruits so that it lightly covers them. 11. Final cooling: Leave the tart in the refrigerator for 1-2 hours to allow the jelly to set and the flavors to meld. Serving and pairing suggestions The Strawberry and Ricotta Cream Tart is served chilled, ideally alongside a scoop of vanilla ice cream or a dollop of whipped cream. A glass of sweet white wine or a fruit tea will perfectly complement this wonderful dessert. You can also experiment by adding other seasonal fruits, such as raspberries or peaches, to diversify the recipe. Nutritional benefits This tart is not only a tasty dessert but also a source of nutrients. Ricotta cheese is rich in protein and calcium, while strawberries are packed with antioxidants and vitamins, making them an excellent ally for a healthy immune system. When consumed in moderation, this tart can be part of a balanced diet. Frequently asked questions 1. Can I use other types of cheese? Absolutely! If you don’t have Ricotta cheese, you can use mascarpone or even plain cottage cheese. Each will bring a different note to the dessert. 2. How can I enhance the appearance of the tart? For a more sophisticated look, add a few fresh mint leaves on top of the tart before serving. They will not only look beautiful but also add a refreshing touch. 3. Is it possible to make the tart a day in advance? Definitely! The tart can be made a day ahead, and the flavors will meld even better. Just make sure to cover it well to retain its freshness. Personal note This Strawberry and Ricotta Cream Tart recipe is one of my favorites, especially during strawberry season. It reminds me of the days spent in my grandmother's garden, where we would pick fresh strawberries and enjoy them straight from the plant. This tart brings back those memories and adds a touch of summer nostalgia to every slice. I encourage you to try it and adapt it to your own tastes and preferences. Enjoy!

Ingredients

The ingredients are for 2 small molds and one with a diameter of 24 cm. For the crust: 1. 240 g flour 2. 120 g butter 3. 4 tablespoons of sugar 4. 4 egg yolks 5. a pinch of salt. For the filling: 1. 4

Category: Dessert Author: Severina H. Views: 1 Date: 28.09.2024

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