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.
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
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 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.
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.
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!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Marie, I emailed you several years ago to comment on something and again I made this tart a last night and it was a once again it was a hit. I call it my go to dessert, especially when we are in strawberry season. Everyone of coarse raved about it. Thank you for sharing. Patsy
I just made this for Easter — I am having a small group and decided that lasagne would be my main focus – I had ricotta left over so yes! I googled ricotta pie and your recipe came up. I just removed the tart from the oven and will assemble the berries just before we sit down. It was easy and smells delicious. I did not pre-bake the graham crust but I think it will be okay
Did it. Got some fame with family and friends! Thanks!
Good for you Airita!
You did not answer the above question. How long did you prebake the graham cracker crust? Or did you not prebake it?
Thank you,
Dorothy, Prebake it for 10 minutes at 350
Looks wonderful, will definitely be making this soon. Because I am a chocolate lover, will probably substitute chocolate graham
crackers in the crust.
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!
Sounds great Jessica!
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.
Teresa, You could sub Splenda if you need to.
I just wanted to let you know that I made this tart yesterday and it was delicious!
Thanks you!
Me want some!
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
Sounds delicious. I love the photo of the half eaten tart!
LL
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!
WAW!!! I am truly gobsmacked!!!
Your tarte looks so luscious & fantastic too!
Do you have any left overs???
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
Wow… this looks absolutely delicious! I can’t wait to make this with some of the fruit in the market now.
What a beautiful dessert! Strawberries are my favorite fruit!
What a beautiful tart – those strawberries are just gorgeous!
You put this together so beautifully. I love the ricotta in here.
I’ve been seeing strawberry tarts absolutely everywhere and I’m so tempted to make one. Yours is beautiful!
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….
This tart is a strawberry celebration. I also like that you used jam to hold the topping together rather than those packets of glaze.
We have fresh strawberry stands all over down here…better take advantage of that and make this mouth watering tart!!!
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.
Ooops Sandy, That was definitly a typo!! Sorry I meant 1/8 teaspoon of salt. I corrected it. Thank You!
Do you really mean 8 tsp. of salt for the crust or is that a typo?
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.
i love this idea combination of cheesecake & tart, will try soon because i have ingredients in my hand. keep writing and sharing
This is a very beautiful tart! Looks absolutely delicious!
Looks beautiful, Marie and so delicious.
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.
I do love ricotta and strawberries! (And yogurt and strawberries.. and mascarpone and strawberries) and well – strawberries! Luscious, spring-welcoming tart.
I’m thinking this will be perfect for mother’s day…mom will love it.
WOW!! That looks absolutely amazing, i would probably eat the whole thing by myself!
Wow, Marie: the tart looks perfectly beautiful. And I am sure it tastes heavenly.
How did you get those berries to sit just right for the photograph?
You are a pro!
Looks gorgeous!
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!
mmm, strawberries everywhere, I’m loving it!
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!
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.
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.
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.
OMG that is absolutely beautiful. I may have to change my original baking plans for this weekend and make this beautiful tart instead!
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?
I can’t wait until strawberries are in full season!! What a beautiful tart!