Fresh Strawberry And Ricotta Tart Recipe

Name: Fresh Strawberry And Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baked tart crust, cooled, baked in 10-inch fluted tart pan with a removable bottom; 1 cup whole milk ricotta cheese (8 oz.); 2/3 cup cream cheese, at room temperature (6 oz.); 3/4 cup sugar (5 1/4 oz.); 1/2 vanilla bean, seeds scraped from; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly grated nutmeg; 2 eggs; 1 tablespoon pure vanilla extract; 3 pints strawberries, hulled and halved if large; 1/2 cup strawberry jam

Servings: persons

1 baked tart crust, cooled, baked in 10-inch fluted tart pan with a removable bottom
1 cup whole milk ricotta cheese (8 oz.)
2/3 cup cream cheese, at room temperature (6 oz.)
3/4 cup sugar (5 1/4 oz.)
1/2 vanilla bean, seeds scraped from
1/2 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
2 eggs
1 tablespoon pure vanilla extract
3 pints strawberries, hulled and halved if large
1/2 cup strawberry jam

1
Preheat the oven to 350u00b0.
2
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, mix the ricotta, cream cheese, sugar, vanilla bean seeds, salt, and nutmeg on medium speed.
3
Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
4
Stir in the vanilla.
5
Pour the filling into the prebaked tart shell and bake in the middle of the oven for 30 minutes or until the edges have puffed up but the middle is still quite wobbly (do not worry; as the tart cools, the center will firm up).
6
Cool to room temperature on a wire rack, then chill in the refrigerator for 1 hour.
7
Just before serving, put the strawberries in a bowl.
8
Warm the strawberry jam in a small saucepan over low heat, then strain the jam over the strawberries and toss to coat.
9
Arrange the berries on top of the tart and serve immediately.
10
The tart can be made a day in advance, but top with the strawberries just before serving.
11
Covered with plastic wrap, any leftovers will keep in the refrigerator for 2-3 days.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 baked tart crust, cooled, baked in 10-inch fluted tart pan with a removable bottom, 1 cup whole milk ricotta cheese (8 oz.), 2/3 cup cream cheese, at room temperature (6 oz.), 3/4 cup sugar (5 1/4 oz.), and more.

Yes, Fresh Strawberry And Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Strawberry And Ricotta Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions