adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orange ricotta tart with vanilla-roasted strawberries
0 Likes
Prep Time:
210 minutes
Cook Time:
50 minutes
Total Time:
260 minutes
Elevate any meal with this irresistible tart, perfect for any occasion.
Ingredients:
  • 400g smooth ricotta
  • 600ml thickened cream
  • 107.50 gm caster sugar
  • 2 eggs
  • 2 tsp finely grated orange zest
  • 332.50 ml plain flour, plus extra for dusting
  • 150g butter, chilled, chopped
  • 40.00 gm iced water
  • 1 vanilla bean
  • 500g strawberries, hulled, halved
  • 40.00 gm caster sugar
  • 20.00 ml balsamic vinegar
Instructions:
  • To make Sweet Shortcrust Pastry: Combine flour, sugar, and butter in a food processor until mixture looks like fine crumbs. Pour in iced water and process until dough forms. Transfer dough to a floured surface, knead into a smooth ball, then shape into a disc. Wrap in plastic and chill in the refrigerator for 40 minutes.
  • Preheat your oven to 200C/180C fan-forced and slide in a baking tray. Grease a 2.5cm-deep, 11cm x 34cm rectangular loose-based flan tin.
  • Roll out the pastry between 2 sheets of baking paper until it's 3mm thick. Use the pastry to line the base and sides of the prepared pan, trimming the edges and discarding any scraps. Refrigerate for 20 minutes. Line the pastry with baking paper, fill with pie weights or uncooked rice, and place it on a hot tray in the oven. Bake for 15 minutes or until golden. Remove the weights and paper, then bake for an additional 5 minutes or until the base is just firm.
  • Beat ricotta, 1/4 cup cream, sugar, eggs, and orange zest with an electric mixer until smooth and well combined.
  • Lower the oven temperature to 180C/160C fan-forced. Pour the ricotta mixture into the hot pastry case. Bake for 20-25 minutes until the filling is just set. Let it sit on a wire rack for 20 minutes to cool, then refrigerate for 2 hours until chilled.
  • Prepare Vanilla-roasted Strawberries: Preheat oven to 220°C/200°C fan-forced. Split vanilla bean in half lengthways and scrape out seeds. Combine strawberries, sugar, vinegar, vanilla seeds, and pod in a 20cm x 30cm roasting pan. Roast for 8 minutes until strawberries soften and sugar dissolves. Cool for 30 minutes before using.
  • With an electric mixer, whip the remaining cream until it forms soft peaks. Place the tart on a serving plate, then add a dollop of whipped cream and Vanilla-roasted Strawberries on top. Serve immediately for a delightful treat.

Similar Recipes