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Strawberry and Ricotta Tart
This simple summery pud is the perfect thing to make this weekend. Whipping ricotta makes it super light and fluffy. It’s almost like eating a cloud. A decadent, velvety cloud.
- Prep Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Ingredients
Scale
- 1 puff pastry sheet
- 1 egg, beaten
- 500g strawberries, quartered
- 95g sugar
- 1 large lemon, juice only
- 1 tsp cornflour
- 1/2 tsp rose extract
- 500g ricotta
- 4 tbsp icing sugar
- 1/2 tsp vanilla extract, optional
Instructions
- Score the puff pastry, brush the edges with egg wash and bake at 220°C for 12 mins, or until golden brown and cooked through. Leave to cool.
- Combine the strawberries, sugar and lemon juice in a pan and cook over medium heat for 10 mins.
- Mix the cornflour with 1 tbsp water and add it to the strawberries. Cook for 1 min, remove the saucepan from the heat and stir in the rose extract. Leave to cool.
- Combine the ricotta, icing sugar and (optionally) the vanilla extract and whisk until smooth, light and fluffy.
- To assemble, spread the sweet ricotta over the puff pastry and top with the strawberry sauce. Enjoy!
