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This tart is built on a simple idea: ricotta whipped smooth is a filling in itself. No pastry cream, no custard, no gelatin. The texture holds because you drain the ricotta well before whipping it.
The pastry is a classic pasta frolla, short and tender with a fine crumb. It blind-bakes until golden, so there’s no soggy base when the filling goes in.
Fresh strawberries go on last, sliced and arranged over the set filling. A thin brush of warm honey or apricot jam keeps them glossy and adds just enough sweetness to balance the ricotta’s mild tang.
The whole tart can be assembled the night before and kept in the fridge. Slice it cold, straight from the tin.
Why You’ll Love This Recipe
- Ricotta filling sets firmly so every slice stays clean.
- Make-ahead friendly – holds well overnight in the fridge.
- No gelatin or pastry cream needed for structure.
- Blind-baked shell stays crisp under the filling.
Ingredient Notes
- whole-milk ricotta: Drain it in a fine-mesh sieve for at least 30 minutes before whipping. Wet ricotta makes a loose filling that won’t hold a clean slice. Part-skim ricotta works but gives a slightly less creamy result.
- 00 flour (or all-purpose flour): 00 flour gives a slightly finer crumb in the pastry. All-purpose flour is a straight swap with no adjustment needed.
- cold unsalted butter: Cut it into small cubes and keep it refrigerator-cold. Warm butter makes the dough greasy and hard to roll.
- fresh strawberries: Use ripe, fragrant berries – the filling is mild and the strawberries carry most of the fruity flavor. Frozen strawberries release too much water and should not be used as a topping here.
- lemon zest: Use the zest of one unwaxed lemon in the filling. It lifts the ricotta and keeps the flavor clean rather than heavy. Orange zest is a good alternative.
- honey: A mild, runny honey works best in the filling and as a glaze. Acacia or wildflower honey won’t overpower the ricotta. Maple syrup can substitute if you prefer.
- vanilla extract: A half teaspoon rounds out the filling. Vanilla bean paste gives a stronger, more visible result if you have it.
Strawberry Ricotta Tart with Almond Pastry Cream
Ingredients
Method
- Combine the flour, powdered sugar, lemon zest, and salt in a large mixing bowl.
- Add the cold butter cubes and rub into the flour mixture with your fingertips until the texture resembles coarse breadcrumbs.
- Add the egg yolks and mix until the dough just comes together. Add 1 tbsp cold water only if the dough feels too dry.
- Shape into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Heat the oven to 180 C / 355 F.
- Roll the chilled dough on a lightly floured surface to a 3 mm thickness, large enough to line a 9-inch (23 cm) loose-bottomed tart tin.
- Lift the dough into the tin, press it gently into the sides, and trim the excess flush with the rim. Prick the base all over with a fork.
- Chill the lined tin in the fridge for 15 minutes. Then line the pastry shell with baking paper and fill with baking weights or dried beans.
- Blind-bake for 15 minutes, until the edges are pale gold. Remove the paper and weights, then bake for a further 8 to 10 minutes until the base looks dry and very lightly colored.
- Remove from the oven and cool completely in the tin before filling.
- Place the drained ricotta in a mixing bowl with the powdered sugar, lemon zest, vanilla extract, and honey.
- Beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the filling is smooth and slightly fluffy. Add the heavy cream if using and mix briefly.
- Taste and adjust sweetness with an extra teaspoon of honey if needed.
- Spoon the ricotta filling into the cooled pastry shell and smooth the surface with a small offset spatula or the back of a spoon.
- Refrigerate the filled tart for at least 1 hour until the filling is firm to the touch.
- Arrange the sliced strawberries over the filling in a single overlapping layer.
- Brush the strawberries with warmed honey or strained apricot jam until lightly glossed.
- Unmold the tart carefully, slice into 8 wedges, and serve cold.
Notes
Tips for Success
- Drain ricotta in a sieve lined with cheesecloth for 30 to 60 minutes before whipping to remove excess moisture.
- Rest the pasta frolla dough in the fridge for at least 30 minutes before rolling to prevent shrinkage during baking.
- Blind-bake the shell with baking weights until the edges are pale gold, then remove the weights and bake 5 more minutes to dry the base.
- Spread the ricotta filling into the fully cooled shell – a warm shell will soften the base immediately.
- Brush strawberry slices with warmed honey or strained apricot jam right before serving to prevent the fruit from drying out.
Variations
- Swap strawberries for sliced figs and a drizzle of chestnut honey in late summer.
- Add 2 tablespoons of finely ground almonds to the pastry dough for a nuttier, slightly more rigid shell.
- Mix 50 g mascarpone into the ricotta filling for a richer, denser texture that holds its shape even longer.
Storage and Reheating
Keep the assembled tart loosely covered in the fridge for up to 2 days. The crust softens slightly after 24 hours but stays pleasant. After 48 hours the strawberries start to weep and the base gets noticeably wet.
Store the baked, unfilled shell at room temperature in an airtight container for up to 3 days. The ricotta filling can be made a day ahead and refrigerated separately, then spread and topped just before serving.
This tart does not freeze well once assembled. The ricotta filling becomes grainy when frozen and thawed. The plain baked shell can be frozen for up to 1 month, wrapped tightly in plastic.
Serving Suggestions
Serve the tart cold or at cool room temperature, sliced into 8 wedges. A light dusting of powdered sugar just before plating adds a clean finish without extra sweetness.
For a sit-down dessert, pair each slice with a small spoonful of macerated strawberries, made by tossing sliced berries with a teaspoon of sugar and a few drops of balsamic vinegar 20 minutes before serving.
A glass of Moscato d’Asti or a light Prosecco works well alongside. The low alcohol and slight sweetness of both wines complement the ricotta without overwhelming it.
FAQ
Why is my ricotta tart filling too runny to slice?
The most common reason is under-drained ricotta. Even whole-milk ricotta holds a lot of liquid that needs to drain out before whipping. Chill the assembled tart for at least 2 hours before cutting – the cold firms the filling considerably.
Can I use frozen puff pastry instead of pasta frolla for the shell?
You can, but the result is quite different. Puff pastry puffs and flakes rather than forming a firm, sliceable base, so the tart won’t hold clean wedges. A store-bought shortcrust pastry sheet is a much closer substitute for pasta frolla.
How far ahead can I assemble the strawberry ricotta tart?
The filled tart (without the strawberry topping) can be made up to 24 hours ahead and kept refrigerated. Add the sliced strawberries and honey glaze no more than 2 hours before serving so the fruit stays bright and the pastry doesn’t absorb too much juice.
What pairs well with a slice of strawberry ricotta tart at the table?
A scoop of vanilla gelato or a small dollop of lightly whipped cream sits well alongside without competing with the filling. For a drink pairing, Moscato d’Asti or chilled Prosecco Rosé both echo the berry notes in the tart.
Is this strawberry ricotta tart gluten-free?
Not as written – the pasta frolla shell uses wheat flour. You can make it gluten-free by substituting a 1:1 gluten-free baking flour blend. The ricotta filling itself contains no gluten.
What is the difference between a ricotta tart and a cheesecake with ricotta?
A ricotta tart uses whipped ricotta spread cold into a pre-baked pastry shell – there’s no baking of the filling. A light Italian ricotta cheesecake bakes the filling in the oven until set, which gives a denser, more uniform texture. The tart filling stays lighter and more spreadable.