Recipe Ricotta tart with roast strawberries : Easy, Special and Delicious

Recipe Ricotta tart with roast strawberries : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Ricotta tart with roast strawberries. This Recipe Ricotta tart with roast strawberries : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Ricotta tart with roast strawberries was necessary 1h, cook 1h 05m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Ricotta tart with roast strawberries

Topped with roast strawberries, this gorgeous ricotta tart features a crisp spelt pastry base.

15 Ingredients

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  400g fresh ricotta
  
  
  


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  80ml (1/3 cup) maple syrup, plus 1 1/2 tbs, extra
  
  
  


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  2 eggs
  
  
  


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  1 orange, rind finely grated
  
  
  


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  1 tsp vanilla bean paste
  
  
  


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  250g small strawberries, hulled
  
  
  


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  1 tbsp marsala
  
  
  


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  Greek-style yoghurt, to serve (optional)
  
  
  



• Spelt pastry



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  200g (1 1/4 cups) white spelt flour
  
  
  


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  80g (1/2 cup) wholemeal spelt flour
  
  
  


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  Pinch of sea salt
  
  
  


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  80ml (1/3 cup) light extra virgin olive oil
  
  
  


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  60ml (1/4 cup) maple syrup
  
  
  


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  1 egg
  
  
  


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  1 tsp vanilla extract
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  For the pastry, lightly grease a 2.5cm-deep, round 24.5cm (base measurement) fluted tart tin with removable base. Combine flours and salt in a large bowl. Make a well in the centre. Whisk oil, maple syrup, egg and vanilla in a jug. Add to well and stir to combine. Turn onto a lightly floured surface and knead until just smooth. Roll out to a 4mm-thick disc. Line prepared tin with pastry. Trim excess. Use a fork to prick pastry all over. Place in freezer for 30 minutes to rest.
  
  
  


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  Step 2
  
  
  
  
  Preheat the oven to 180C/160C fan forced. Line the pastry case with baking paper. Fill with pastry weights or rice and bake for 15 minutes. Remove paper and weights or rice. Bake for a further 8-10 minutes or until golden. Set aside to cool.
  
  
  


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  Step 3
  
  
  
  
  Process ricotta, syrup, eggs, rind and vanilla until smooth. Spoon over pastry. Bake for 25 minutes, until just set. Set aside to cool.
  
  
  


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  Step 4
  
  
  
  
  Place strawberries in a baking dish. Drizzle with marsala and extra maple syrup. Roast for 12-14 minutes or until just tender. Set aside to cool. Serve the tart with strawberries and yoghurt.
  
  
  

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