Strawberry Ricotta Tart
We made this little spring tart for my baby shower last weekend! It is very simple and delicious!
1 pint Strawberries, sliced
1/2 cup Sugar
1 1/2 cups Ricotta
1 tsp Vanilla
Zest of one Lemon
Juice of one Lemon
2-3 TBS Balsamic Reduction
1 recipe Pie Crust or Pate Brisee
Slice the strawberries and toss with 2 TBS sugar. Let sit aside at room temp so the strawberries develop their juices.
Blind bake one pie crust in a tart pan. To blind bake I use a fork to poke lots of little holes in the dough so it doesn't puff up. Bake at 350 degrees for 15 mins. Remove from oven and cool completely.
Mix the ricotta with the rest of the sugar, vanilla, lemon juice and lemon zest.
When the tart shell is completely cool, spread the ricotta mixture. Top with the strawberries and all of the juice. Drizzle with a balsamic reduction or with regular balsamic. Fig balsamic would be fantastic if you have it!
Serve right away or refrigerate for up to 2-3 hours. After a few hours, it starts to get a little soggy. This dessert is best eaten right away.
You can also make mini tarts like this!