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Ricotta tart with roast strawberries
Ricotta tart with roast strawberries
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Delicious ricotta tart with roasted strawberries on a crispy spelt crust.
Ingredients:
  • 400g fresh ricotta
  • 80ml (1/3 cup) maple syrup, plus 1 1/2 tbs, extra
  • 2 eggs
  • 1 orange, rind finely grated
  • 1 tsp vanilla bean paste
  • 250g small strawberries, hulled
  • 20.00 ml marsala
  • Greek-style yoghurt, to serve (optional)
  • 200g (1 1/4 cups) white spelt flour
  • 80g (1/2 cup) wholemeal spelt flour
  • Pinch of sea salt
  • 80ml (1/3 cup) light extra virgin olive oil
  • 60ml (1/4 cup) maple syrup
  • 1 egg
  • 4.40 gm vanilla extract
Instructions:
  • Prepare the tart tin by greasing a round 24.5cm fluted tart tin with a removable base. Combine flours and salt in a large bowl, then make a well in the center. In a separate jug, whisk together oil, maple syrup, egg, and vanilla. Pour this mixture into the well and stir everything together. On a lightly floured surface, knead the dough until smooth, then roll it out into a 4mm-thick disc. Line the tart tin with the pastry, trim any excess dough, and use a fork to prick the pastry all over. Let it rest in the freezer for 30 minutes.
  • Preheat the oven to 180C/160C fan forced. Line the pastry case with baking paper, fill with pastry weights or rice, and bake for 15 minutes. Remove the paper and weights or rice, then bake for an additional 8-10 minutes until golden. Allow it to cool before using.
  • Blend ricotta, syrup, eggs, zest, and vanilla until velvety. Spread over pastry. Bake for 25 minutes until gently firm. Allow to cool.
  • Arrange strawberries in a baking dish, then generously drizzle with Marsala and a touch more maple syrup. Roast for 12-14 minutes until strawberries are just tender. Let cool before serving with yogurt for a delectable tart.

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