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 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?
| Strawberry, Rhubarby & Ricotta Tart |
- TART DOUGH:
- 145g of unsalted butter, at room temperature
- 75g 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
- 245g of plain (all-purpose) flour
- FILLING:
- 150g of rhubarb, roughly chopped
- 50g of brown sugar
- juice of half a lemon
- 200g of ricotta
- 55g of caster sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 300g of strawberries, sliced
- icing sugar
- 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.
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{ 31 comments… read them below or add one }
Oh, 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 
Nadia recently posted..raw rustic tart with caramel chocolate filling & figs
Thanks Nadia
I love almond flour too, it’s just so wonderful in pastry and in cakes too.
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
Sukaina recently posted..Chocolate and Nut Bark
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
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!
Your crumble sounds delicious Amanda.
I love crumbles.
Love love love it! Look at those gorgeous colors! And it has almond flour too! Bookmarked!
Baker Street recently posted..Double Chocolate Rum Mousse Cookies #baketogether
Thanks
oh my goodness this looks incredible – i want some!!!
muppy recently posted..Chocolate Quinoa Cake with Rosewater Ganache
Thanks Muppy
I’d send you some but it’s been gobbled up
Yummm… Looks divine and I haven’t eaten stewed rhubarb for ages! Adding this one to my list to try out.
This looks fresh and summery. I love the colours
tania@mykitchenstories.com.au recently posted..A big birthday
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.
thelittleloaf recently posted..Cinnamon, Chocolate & Fig macarons
Oh man I’m jealous of you for getting spring over there — this looks dynamite!
Xiaolu @ 6 Bittersweets recently posted..UPrinting Postcards Giveaway!
Thanks Xiaolu
I think we’ve skipped spring though and gone straight into summer as it’s so warm here!
uuu i love ricotta and who can say no to a tart where those gorgeous red strawberries are shinning bright!
kankana recently posted..Black And White Wednesday
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!
Anna recently posted..fudofinds friday: truly scrumptious cookies
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
That looks beautiful and has two of my favourite things at the moemnt-ricotta and strawberries!
Lorraine @ Not Quite Nigella recently posted..Win A Double Pass to Willie’s “Golden Ticket” Chocolate Degustation Dinner Worth $440! Ends Tomorrow
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!
Carole recently posted..Hill City, a Raspberry Torte and Mount Rushmore
Thanks Carole
I hope you enjoy it when you get a chance to make it 
Just mouthwatering…looks so easy to prepare and delicious!
Kalyan recently posted..Extravagance of Durga Puja
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Such a lovely dessert! I love ricotta and strawberry tarts! Yours is just gorgeous. So happy to have discovered your wonderful blog!
Katherine Martinelli recently posted..Blog Birthday and My First Giveaway!
Thank you so much for your kind words Katherine
Love the colour! Love that you used homemade ricotta. Very nicely done.
Ellie | Gourmand Recipes recently posted..Pumpkin Soup (with Bacon & Maple Croutons)
Fo fab! So fresh and summery yet with the beautiful stewed rhubarb. Divine!
Thanks Nic
Do you think I could make this tart the day ahead?
muppy recently posted..Orange Cake
Hi 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.
Hi Jennifer, Your Strawberry, Rhubarby and Ricotta Tart recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/41?source=blog Congrats again!!