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Home ยป Desserts and Sweet Treats ยป Rhubarb, Strawberry and Ricotta Tart

Rhubarb, Strawberry and Ricotta Tart

Published: Sep 30, 2011 ยท Updated: Oct 1, 2020 ยท This post may contain affiliate links.

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Rhubarb, Strawberry and Ricotta Tart
Rhubarb, Strawberry and Ricotta Tart
Rhubarb, Strawberry and Ricotta Tart
Rhubarb, Strawberry and Ricotta Tart
Rhubarb, Strawberry and Ricotta Tart
Rhubarb, Strawberry and Ricotta Tart

Rhubarb, Strawberry and Ricotta Tart

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.

Rhubarb, Strawberry and Ricotta Tart

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

Rhubarb, Strawberry and Ricotta Tart

Rhubarb, Strawberry and Ricotta Tart

Inspired by Donna Hay's Strawberry & Ricotta Tart from Seasons: The Best of Donna Hay Magazine. The tart dough recipe is from Dorie Greenspan's Baking: From My Home to Yours. The tart dough will be enough to make 2 tarts. Leftover tart dough can be wrapped in plastic wrap and frozen.
5 from 5 votes
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Course: Dessert
Cuisine: Dessert
Keyword: rhubarb recipe, Rhubarb, Strawberry and Ricotta Tart, ricotta recipe, strawberry recipe, tart recipe
Total Time: 45 minutes
Calories: 566kcal
Author: Delicious Everyday
6 servings

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
US Customary - Metric

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.

Nutrition

Calories: 566kcal | Carbohydrates: 68g | Protein: 11g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 323mg | Potassium: 258mg | Fiber: 3g | Sugar: 32g | Vitamin A: 855IU | Vitamin C: 31.4mg | Calcium: 135mg | Iron: 2.8mg
Planning a Vegan Christmas?Check out the new Vegan Christmas Cookbook. It's packed with tried and true holiday recipes.
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Reader Interactions

Comments

  1. Christine says

    November 03, 2011 at 7:09 am

    Hi Jennifer, Your Strawberry, Rhubarby and Ricotta Tart recipe has been selected to be featured in a Recipe Guessing Game. Congrats again!! ๐Ÿ™‚

    Reply
  2. muppy says

    October 08, 2011 at 8:21 pm

    Do you think I could make this tart the day ahead?

    Reply
    • delicieux says

      October 08, 2011 at 9:28 pm

      Hi Muppy, yes it would be fine making it a day ahead. Just add the strawberry slices just before serving. ๐Ÿ™‚ If you make it let me know what you think.

      Reply
  3. [email protected] says

    October 05, 2011 at 1:39 pm

    Fo fab! So fresh and summery yet with the beautiful stewed rhubarb. Divine!

    Reply
    • delicieux says

      October 05, 2011 at 2:26 pm

      Thanks Nic ๐Ÿ˜€

      Reply
  4. Ellie | Gourmand Recipes says

    October 02, 2011 at 10:55 am

    Love the colour! Love that you used homemade ricotta. Very nicely done.

    Reply
  5. Lorraine @ Not Quite Nigella says

    October 01, 2011 at 9:55 pm

    That looks beautiful and has two of my favourite things at the moemnt-ricotta and strawberries!

    Reply
  6. Katherine Martinelli says

    October 02, 2011 at 5:15 am

    5 stars
    Such a lovely dessert! I love ricotta and strawberry tarts! Yours is just gorgeous. So happy to have discovered your wonderful blog!

    Reply
    • delicieux says

      October 03, 2011 at 10:21 am

      Thank you so much for your kind words Katherine ๐Ÿ˜€

      Reply
  7. Kalyan says

    October 02, 2011 at 2:07 am

    Just mouthwatering…looks so easy to prepare and delicious!

    Reply
    • delicieux says

      October 03, 2011 at 10:16 am

      Thank you Kalyan ๐Ÿ˜€

      Reply
  8. Carole says

    October 01, 2011 at 11:40 pm

    I love rhubarb and strawberries together, so will probably make this next summer (our rhubarb is only in the store a few months). Gorgeous photos!

    Reply
    • delicieux says

      October 03, 2011 at 10:13 am

      Thanks Carole ๐Ÿ˜€ I hope you enjoy it when you get a chance to make it ๐Ÿ™‚

      Reply
  9. Anna says

    October 01, 2011 at 11:48 am

    My 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!

    Reply
    • delicieux says

      October 01, 2011 at 3:16 pm

      Awww 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 ๐Ÿ˜€

      Reply
  10. Baker Street says

    September 30, 2011 at 7:21 pm

    5 stars
    Love love love it! Look at those gorgeous colors! And it has almond flour too! Bookmarked!

    Reply
    • delicieux says

      September 30, 2011 at 7:46 pm

      Thanks ๐Ÿ˜€

      Reply
  11. kankana says

    October 01, 2011 at 8:13 am

    uuu i love ricotta and who can say no to a tart where those gorgeous red strawberries are shinning bright!

    Reply
  12. Xiaolu @ 6 Bittersweets says

    October 01, 2011 at 7:26 am

    Oh man I’m jealous of you for getting spring over there — this looks dynamite!

    Reply
    • delicieux says

      October 01, 2011 at 8:27 am

      Thanks Xiaolu ๐Ÿ˜€ I think we’ve skipped spring though and gone straight into summer as it’s so warm here!

      Reply
  13. thelittleloaf says

    September 30, 2011 at 11:39 pm

    What 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.

    Reply
  14. [email protected] says

    September 30, 2011 at 10:12 pm

    This looks fresh and summery. I love the colours

    Reply
  15. Olly says

    September 30, 2011 at 9:21 pm

    Yummm… Looks divine and I haven’t eaten stewed rhubarb for ages! Adding this one to my list to try out.

    Reply
  16. muppy says

    September 30, 2011 at 9:05 pm

    oh my goodness this looks incredible – i want some!!!

    Reply
    • delicieux says

      October 01, 2011 at 3:23 pm

      Thanks Muppy ๐Ÿ˜€ I’d send you some but it’s been gobbled up

      Reply
  17. Amanda b says

    September 30, 2011 at 4:54 pm

    I 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!

    Reply
    • delicieux says

      September 30, 2011 at 7:43 pm

      Your crumble sounds delicious Amanda. ๐Ÿ˜€ I love crumbles.

      Reply
  18. CC11 says

    September 30, 2011 at 4:26 pm

    I 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

    Reply
  19. Sukaina says

    September 30, 2011 at 3:17 pm

    What 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 ๐Ÿ™‚

    Reply
  20. Nadia says

    September 30, 2011 at 1:41 pm

    Oh, wow! This tart looks awesome! I love that you added to the crust some almond flour, it always adds this fancy taste ๐Ÿ™‚ I tried an all-almonds flour pizza crust this week and it turned out delicious too ๐Ÿ™‚

    Reply
    • delicieux says

      September 30, 2011 at 3:40 pm

      Thanks Nadia ๐Ÿ˜€

      I love almond flour too, it’s just so wonderful in pastry and in cakes too.

      Reply

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.ย  About Nicole

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