Fresh Strawberry and Ricotta Tart

I love this time of year when fresh fruit and berries are popping up all over in the grocery stores, and even though it’s not quite the season yet they’re looking really good and there’s always some kind of a sale going on which makes it even better! So I just can’t resist buying berries every week.

Most times I’m mixing them up in some Greek yogurt which is very satisfying in itself, but every once in a while I like to make a tart or a pie of some sort. When I found this recipe I knew I was going to love it, strawberries and ricotta go so well together.

This is not an overly sweet dessert, in fact the balance is just right, the creamy ricotta actually complements the strawberries in a way that lets them shine through. And lets face it, glossy fresh strawberries topped on any dessert is hard to resist!

We couldn’t resist, as you can see!
Adapted from Rustic Fruit Desserts
The original recipe calls for a short dough crust, but I felt like a graham cracker crust so I made that instead, but feel free to make or purchase your favorite pie crust.
For my version you’ll need:
1 ½ c. of finely ground graham crackers
1/4 c. sugar
5 Tbs. butter, melted
1/8 tsp. salt
Firmly press the crumb mixture into the bottom and up the sides of a 9 inch fluted tart pan with removable bottom.

Ingredients:

1 cup ricotta
1/3 cup reduced fat cream cheese at room temperature
3/4 cup granulated sugar
1/2 teaspoon salt
2 eggs
1 tablespoon vanilla extract
6 cups strawberries hulled, and sliced on the thick side
1/2 cup strawberry jam

Here’s what you do:
1. Preheat the oven to 350°F.
2. Using a beater, mix your ricotta, cream cheese and sugar together on medium speed. Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally. Stir in the vanilla.
3. 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 and toothpick comes out clean. Cool to room temperature on a rack, then chill in the fridge for 1 hour.
4. Just before serving, put the strawberries in a bowl. Warm the strawberry jam in a small sauce pan over low heat, then toss and coat the jam over the strawberries. Arrange the sliced berries on top of the tart and serve immediately.
Note: The tart filling can be made a day in advance and refrigerated. Top with the strawberries just before serving.
Enjoy and Buon Appetito!
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Comments

  1. I can’t wait until strawberries are in full season!! What a beautiful tart!

  2. Ohh thank you, Marie! I am definitely making this! My family loves homemade desserts, and I am not good at making them, so this looks perfect. I am always on the lookout for something fresh, in season, and best of all, easy to prepare. Also, how can you go wrong with cream cheese and ricotta?

  3. OMG that is absolutely beautiful. I may have to change my original baking plans for this weekend and make this beautiful tart instead!

  4. Your tart looks delectably tempting – those strawberries look picture perfect. I am discouraged by strawberries in the supermarket and can’t wait for local growers to have the real thing.

  5. This sounds awesome! I like that you decided to use a cracker crust instead of short bread. I’m sure it gave it a cheesecake quality.

  6. I have seen strawberries at the grocers for unbelievable prices, but can’t wait until we get local strawberries for the sun-warmed factor.This tart is just the right combination.

  7. Well, now, I just didn’t need to see that GORGEOUS strawberry confection first thing this morning…now I can’t get it out of my head! That looks so good, Marie, and your photos are beautiful!

  8. mmm, strawberries everywhere, I’m loving it!

  9. Nice recipe Marie! I like the idea of using cream cheese with the ricotta, but hedonist that I am, could not resist substituting marscopone for the cream cheese!

  10. How did you get those berries to sit just right for the photograph?
    You are a pro!
    Looks gorgeous!

  11. Wow, Marie: the tart looks perfectly beautiful. And I am sure it tastes heavenly.

  12. WOW!! That looks absolutely amazing, i would probably eat the whole thing by myself!

  13. I’m thinking this will be perfect for mother’s day…mom will love it.

  14. I do love ricotta and strawberries! (And yogurt and strawberries.. and mascarpone and strawberries) and well – strawberries! Luscious, spring-welcoming tart.

  15. This looks ridiculously delicious, almost like a simpler version of a ricotta cheesecake. I think I might have to make this for my mom for Mother’s Day. She would really appreciate it.

  16. Looks beautiful, Marie and so delicious.

  17. This is a very beautiful tart! Looks absolutely delicious!

  18. i love this idea combination of cheesecake & tart, will try soon because i have ingredients in my hand. keep writing and sharing

  19. Your tart is a work of art – picture perfect! I love the combination of ricotta and strawberries. It sounds perfect with the graham cracker crust.

  20. Do you really mean 8 tsp. of salt for the crust or is that a typo?

  21. Ooops Sandy, That was definitly a typo!! Sorry I meant 1/8 teaspoon of salt. I corrected it. Thank You!

  22. I love using my tart pan to make desserts, Marie, as they look so pretty and a small piece is so satisfying. I ahve straberries growing in my garden and I can’t wait untill they rippen and I can use use them this way.

  23. We have fresh strawberry stands all over down here…better take advantage of that and make this mouth watering tart!!!

  24. This tart is a strawberry celebration. I also like that you used jam to hold the topping together rather than those packets of glaze.

  25. I make a similar one from time to time, but usually I am using mascarpone. I would use your recipe with pleasure, but I will rather wait for strawberry season – still 2 months….

  26. I’ve been seeing strawberry tarts absolutely everywhere and I’m so tempted to make one. Yours is beautiful!

  27. You put this together so beautifully. I love the ricotta in here.

  28. What a beautiful tart – those strawberries are just gorgeous!

  29. What a beautiful dessert! Strawberries are my favorite fruit!

  30. Wow… this looks absolutely delicious! I can’t wait to make this with some of the fruit in the market now.

  31. Glad you said “not overly sweet” ! Plus the ricotta makes it fluffier than if it was made strictly with cream cheese right? nice and luscious berries

  32. WAW!!! I am truly gobsmacked!!!

    Your tarte looks so luscious & fantastic too!

    Do you have any left overs???

  33. Gorgeous photos of a delectable tart, Marie. Can’t wait for strawberry season to come on — and my little patch in the garden to produce!

  34. Sounds delicious. I love the photo of the half eaten tart!
    LL

  35. This looks wonderful! I’m wondering how long you pre-baked the crust for? I can’t seem to find it in the instructions. Thanks!
    ~erin

  36. Me want some!

  37. I just wanted to let you know that I made this tart yesterday and it was delicious!

    Thanks you!

  38. just wondering and want to make sure of the sugar sub. my son in law is diabetic..and I am always looking for new things to make him.

  39. Great recipe! I made it tonight and was halfway through before I discovered I was nearly out of strawberries (dumb, right?). So I improvised by tossing 3 sliced nectarines with brown sugar and brandy and roasting them. I then arranged the slices on top of the ricotta tart. Everyone loved!

  40. Looks wonderful, will definitely be making this soon. Because I am a chocolate lover, will probably substitute chocolate graham
    crackers in the crust.

  41. You did not answer the above question. How long did you prebake the graham cracker crust? Or did you not prebake it?

    Thank you,

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