With the fresh ricotta I made the other day I decided to make a Rhubarb, Strawberry and Ricotta Tart.
The inspiration for this tart came, once again, from Donna Hay’s beautiful Seasons: The Best of Donna Hay Magazine Cookbook. Easily my favourite cookbook, I spotted a recipe for a strawberry and ricotta tart and decided to switch things up a bit by adding stewed rhubarb to the ricotta filling. It worked beautifully, and my fiance and the boys loved it.
The great thing about this Rhubarb, Strawberry and Ricotta tart is that you can customise the filling to suit your tastes. If you aren’t a fan of rhubarb or don’t have any on hand, why not try a double dose of strawberries and add strawberries to the filling as well topping the tart with fresh strawberries. That’s the great thing about cooking, you can have fun and play with your own flavour combinations.
Do you enjoy coming up with your own flavour combinations? What are your favourite summer flavours to cook with?
Rhubarb, Strawberry and Ricotta Tart
Ingredients
TART DOUGH:
- 145 g of unsalted butter at room temperature
- 75 g of icing sugar sifted
- 1/4 cup of ground almonds
- 1/4 teaspoon of salt
- 1/4 teaspoon of vanilla extract
- 1 large egg at room temperature
- 245 g of plain flour all-purpose
FILLING:
- 150 g of rhubarb roughly chopped
- 50 g of brown sugar
- juice of half a lemon
- 200 g of ricotta
- 55 g of caster sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 300 g of strawberries sliced
- icing sugar
Instructions
- To make the tart dough, place the butter in a large food processor bowl fitted with a metal blade. Process until smooth and creamy, scraping down the sides with a rubber spatula as needed.
- Add the icing sugar and process until well blended.
- Add the ground almonds, salt, vanilla and process until smooth, scraping down the sides of the bowl as necessary.
- Add the flour and pulse the mixture until it just starts to form a ball and stop. Remove the mixture from the food processor bowl and place onto cling film and form into two flat discs. Wrap each disk separately and refrigerate for at least 4 hours, you can freeze the 2nd dough disk to use another time.
- Once chilled, remove the dough from the refrigerator and roll out between 2 sheets of baking paper until 3mm thick.
- Carefully place the dough into a 24cm tart tin and press the dough against the bottom and edges of the tin to ensure it is well fitted. If the dough cracks or splits simply patch with additional pastry. Trim the top of the tart – the easiest way to do this is to roll the rolling pin over the top of the tart case which will trim the edges neatly.
- Refrigerate for at least 30 minutes and repeat with the second portion of dough.
- Preheat the oven to 180 degrees celsius (350 Fahrenheit) and line the tarts with baking paper and add dried beans or pastry weights and bake for 20 to 25 minutes until lightly coloured.
- Set aside while you make the filling.
- To make the filling combine the rhubarb, brown sugar and lemon juice in a saucepan and place over a medium high heat. Bring to a boil and cook until the rhubarb has broken down, between 5 to 10 minutes. Set aside to cool.
- Preheat the oven to 180 degrees celsius (350 Fahrenheit) and combine the ricotta, caster sugar, egg, vanilla extract and cooled rhubarb in a food processor and process until smooth.
- Pour the mixture into the tart base and bake for 15 minutes, or until set.
- Once cooled, top with the sliced strawberries and dust with icing sugar.
Christine says
November 3, 2011 at 7:09 amHi Jennifer, Your Strawberry, Rhubarby and Ricotta Tart recipe has been selected to be featured in a Recipe Guessing Game. Congrats again!! 🙂
muppy says
October 8, 2011 at 8:21 pmDo you think I could make this tart the day ahead?
delicieux says
October 8, 2011 at 9:28 pmHi Muppy, yes it would be fine making it a day ahead. Just add the strawberry slices just before serving. 🙂 If you make it let me know what you think.
[email protected] says
October 5, 2011 at 1:39 pmFo fab! So fresh and summery yet with the beautiful stewed rhubarb. Divine!
delicieux says
October 5, 2011 at 2:26 pmThanks Nic 😀
Ellie | Gourmand Recipes says
October 2, 2011 at 10:55 amLove the colour! Love that you used homemade ricotta. Very nicely done.
Lorraine @ Not Quite Nigella says
October 1, 2011 at 9:55 pmThat looks beautiful and has two of my favourite things at the moemnt-ricotta and strawberries!
Katherine Martinelli says
October 2, 2011 at 5:15 amSuch a lovely dessert! I love ricotta and strawberry tarts! Yours is just gorgeous. So happy to have discovered your wonderful blog!
delicieux says
October 3, 2011 at 10:21 amThank you so much for your kind words Katherine 😀
Kalyan says
October 2, 2011 at 2:07 amJust mouthwatering…looks so easy to prepare and delicious!
delicieux says
October 3, 2011 at 10:16 amThank you Kalyan 😀
Carole says
October 1, 2011 at 11:40 pmI love rhubarb and strawberries together, so will probably make this next summer (our rhubarb is only in the store a few months). Gorgeous photos!
delicieux says
October 3, 2011 at 10:13 amThanks Carole 😀 I hope you enjoy it when you get a chance to make it 🙂
Anna says
October 1, 2011 at 11:48 amMy grandma used to make the best rhubarb jam ever! When she passed away just a few days after i have graduated from college, I have not tasted anything with rhubarb, probably not in the mood to compare with the jam I miss terribly. I think I am in the mood to try and create a rhubarb dish witha different twist. This is for you grandmama!
delicieux says
October 1, 2011 at 3:16 pmAwww that is so sweet and I’m honoured that this recipe has inspired you to create something in honour of your Grandmama. Let me know what you think 😀
Baker Street says
September 30, 2011 at 7:21 pmLove love love it! Look at those gorgeous colors! And it has almond flour too! Bookmarked!
delicieux says
September 30, 2011 at 7:46 pmThanks 😀
kankana says
October 1, 2011 at 8:13 amuuu i love ricotta and who can say no to a tart where those gorgeous red strawberries are shinning bright!
Xiaolu @ 6 Bittersweets says
October 1, 2011 at 7:26 amOh man I’m jealous of you for getting spring over there — this looks dynamite!
delicieux says
October 1, 2011 at 8:27 amThanks Xiaolu 😀 I think we’ve skipped spring though and gone straight into summer as it’s so warm here!
thelittleloaf says
September 30, 2011 at 11:39 pmWhat a wonderful way to use up that extra ricotta! I love thinking of new flavour combinations and rhubarb and strawberries sounds like a winner. Yum.
[email protected] says
September 30, 2011 at 10:12 pmThis looks fresh and summery. I love the colours
Olly says
September 30, 2011 at 9:21 pmYummm… Looks divine and I haven’t eaten stewed rhubarb for ages! Adding this one to my list to try out.
muppy says
September 30, 2011 at 9:05 pmoh my goodness this looks incredible – i want some!!!
delicieux says
October 1, 2011 at 3:23 pmThanks Muppy 😀 I’d send you some but it’s been gobbled up
Amanda b says
September 30, 2011 at 4:54 pmI just finished making a rhubarb, strawberry and apple crumble for tonight when I read your post! I added orange blossom water to the fruit and almonds to the crumble. Half an hour earlier checking my mail I definately would have made your tart!
delicieux says
September 30, 2011 at 7:43 pmYour crumble sounds delicious Amanda. 😀 I love crumbles.
CC11 says
September 30, 2011 at 4:26 pmI do personally love strawberry and rhubarb together. In Summer I love making mango & cardamom lassis otherwise any tropical combo is great – passionfruit, pineapple, coconut etc
Sukaina says
September 30, 2011 at 3:17 pmWhat beautiful color those strawberries have. We’re not getting any ‘good’ strawberries coming through but I still but them as M loves them. I haven’t made a tartr in a lonnng time o you’ve inspired me 🙂
Nadia says
September 30, 2011 at 1:41 pmOh, wow! This tart looks awesome! I love that you added to the crust some almond flour, it always adds this fancy taste 🙂 I tried an all-almonds flour pizza crust this week and it turned out delicious too 🙂
delicieux says
September 30, 2011 at 3:40 pmThanks Nadia 😀
I love almond flour too, it’s just so wonderful in pastry and in cakes too.