Strawberry Ricotta Tart with Balsamic Glaze
Tomas Kauer - News Writer and Moderator 
Most strawberry tarts smother the berries in custard or pastry cream. This one lets them sit on top, barely dressed, so you taste the strawberry first. A pre-baked tart shell filled with a thin layer of ricotta mixed with sugar, vanilla, and a tablespoon of flour. Sliced strawberries arranged on top. A drizzle of balsamic glaze. Baked at 350°F (175°C) for twenty minutes until the berries soften.
The balsamic glaze darkens and thickens in the oven. It becomes sweet and acidic and makes the strawberries taste more like themselves. The ricotta underneath is light and barely sweet, more cheese than cream. Exactly the summer tart I want to be making.
Tips for Making Strawberry Ricotta Tart
Use a pre-baked tart shell
Blind-bake your own or use store-bought. The shell should be fully cooked before filling. A raw shell turns soggy under the wet ricotta.
Press the shell into the pan evenly. Trim the edges. No one notices a rustic edge, but they notice a soggy bottom.
Drizzle the balsamic before baking
Two tablespoons of balsamic glaze over the strawberries before the tart goes into the oven. It concentrates during the twenty-minute bake.
Use thick balsamic glaze, not thin balsamic vinegar. Thin vinegar runs off the berries and pools at the bottom.
Strawberry Ricotta Tart with Balsamic Glaze
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Total Time: 70 minutes -
Yield: 8 servings -
Diet: Vegetarian
Print Recipe
Pin RecipeDescription
A delightful tart featuring a creamy ricotta filling topped with fresh strawberries and a tangy balsamic glaze, perfect for showcasing summer berries.
Ingredients
- 1 tart shell, pre-baked
- 1 cup ricotta cheese
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons balsamic glaze
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 tablespoon gluten-free flour (or regular flour if no allergies)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix ricotta cheese with sugar and vanilla extract until smooth.
- Spread the ricotta mixture evenly over the pre-baked tart shell.
- Arrange the sliced strawberries on top of the ricotta layer.
- Drizzle the balsamic glaze over the strawberries.
- Bake the tart in the preheated oven for about 20 minutes or until the strawberries are slightly softened.
- Allow the tart to cool before serving.
Notes
Use any type of gluten-free flour or regular flour if there are no allergies. Homemade ricotta is easy to make, but store-bought works well too. The tart can be stored in the refrigerator for up to 2 days. For a more intense flavor, let the balsamic glaze cool completely before drizzling over the tart.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 60
Frequently Asked Questions
Can I use store-bought ricotta?
Yes. Drain it in a sieve for twenty minutes first. Wet ricotta makes the tart watery. Fresh ricotta from a cheese counter is drier and creamier.
Can I serve this cold?
Yes. Let it cool to room temperature, then chill in the fridge for at least an hour. The ricotta sets firmer when cold and the slices are cleaner.
What is balsamic glaze?
Balsamic vinegar reduced until thick and syrupy. Available in squeeze bottles at grocery stores. Or make your own: simmer half a cup of balsamic vinegar for fifteen minutes until it coats a spoon.
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The post Strawberry Ricotta Tart with Balsamic Glaze appeared first on Honest Cooking and Travel.
