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Ricotta Tart with Roast Strawberries

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This luxurious ricotta tart features a crisp spelt pastry base, a creamy ricotta filling, and sweet, tender roasted strawberries. A drizzle of maple syrup and a touch of vanilla complement the rich flavors, making this tart a delightful dessert for any occasion.

Ingredients

Scale
  • For the Ricotta Filling:
    • 400g fresh ricotta
    • 80ml (1/3 cup) maple syrup, plus 1 1/2 tbsp extra
    • 2 eggs
    • 1 orange, rind finely grated
    • 1 tsp vanilla bean paste
  • For the Roast Strawberries:
    • 250g small strawberries, hulled
    • 1 tbsp marsala
    • Greek-style yoghurt, to serve (optional)
  • For the Spelt Pastry:
    • 200g (1 1/4 cups) white spelt flour
    • 80g (1/2 cup) wholemeal spelt flour
    • Pinch of sea salt
    • 80ml (1/3 cup) light extra virgin olive oil
    • 60ml (1/4 cup) maple syrup
    • 1 egg
    • 1 tsp vanilla extract

Instructions

  • Prepare the Pastry:
    • Lightly grease a 2.5cm-deep, round 24.5cm (base measurement) fluted tart tin with a removable base.
    • In a large bowl, combine the white spelt flour, wholemeal spelt flour, and a pinch of sea salt.
    • In a jug, whisk together the light extra virgin olive oil, 60ml maple syrup, egg, and vanilla extract.
    • Make a well in the center of the flour mixture, pour in the wet ingredients, and stir until just combined.
    • Turn the dough onto a lightly floured surface and knead gently until smooth. Roll out the dough to a 4mm-thick disc and line the prepared tart tin with it. Trim any excess dough.
    • Prick the pastry base all over with a fork, then place it in the freezer for 30 minutes to rest.
  • Bake the Pastry:
    • Preheat the oven to 180°C (160°C fan-forced).
    • Line the chilled pastry case with baking paper and fill it with pastry weights or rice. Bake for 15 minutes.
    • Remove the baking paper and weights, and bake for an additional 8-10 minutes until the pastry is golden. Set aside to cool.
  • Make the Ricotta Filling:
    • In a food processor, combine the fresh ricotta, 80ml maple syrup, eggs, grated orange rind, and vanilla bean paste. Process until smooth.
    • Spoon the ricotta mixture into the cooled pastry case and spread it evenly.
  • Bake the Tart:
    • Bake the tart for 25 minutes or until the filling is just set. Set aside to cool.
  • Roast the Strawberries:
    • Place the hulled strawberries in a baking dish. Drizzle with the marsala and 1 1/2 tbsp extra maple syrup.
    • Roast in the preheated oven for 12-14 minutes or until the strawberries are just tender. Set aside to cool.

Notes

  • The tart can be served either warm or chilled.
  • The roasted strawberries add a rich depth of flavor, but fresh berries can also be used for a lighter taste.
  • For a dairy-free option, substitute the ricotta with a plant-based ricotta alternative and the Greek yoghurt with coconut yoghurt.

Nutrition

Find it online: https://easyfoodflash.com/ricotta-tart-with-roast-strawberries/