Strawberry Ricotta Tarts – a delicious recipe with pastry, ricotta cheese, powdered sugar, vanilla extract, strawberries, strawberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. On a lightly floured surface, roll out pie pastry thinly. Cut out nine 4-inch rounds from the pastry. Use the rounds to line 9 holes of a muffin pan, pressing them into the base and sides of each hole. Line each pastry round with parchment paper and fill with pie weights. Bake for 15 mins, then remove paper and weights. Bake for another 5 mins or until pastry is golden. Cool.
2
Place the ricotta cheese, powdered sugar and vanilla in a bowl and stir until just combined. Carefully remove the tart crusts from the pan and divide the ricotta mixture among them.
3
Arrange strawberries on top of the ricotta filling. Gently warm the strawberry jam in a small pan, then brush over the strawberries. Chill until ready to serve.
141
kcal
Calories
8
g
Fat
11
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 oz prepared pie pastry, 1 cup ricotta cheese, 1 tbsp powdered sugar, sifted, Few drops vanilla extract, and more.
Yes, Strawberry Ricotta Tarts 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.
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