Serious Eats: Recipes

Fresh Strawberry and Ricotta Tart

The following recipe is from the June 3 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

If you ask me to choose one country's cuisine to eat for the rest of my life, I would have to pick Italian. Fresh, seasonal, vegetable-heavy, and simply prepared—that's what I want to eat most nights of the week. I feel compelled to choose Italian food not only because it is nourishing, and fulfilling, but also because of their desserts, especially the ones that include ricotta. There are no words to convey my love for ricotta.

This recipe for Fresh Strawberry and Ricotta Tart adapted from Rustic Fruit Desserts by Julie Richardson and Cory Schreiber is my dream come true. Replacing the classic pastry cream with ricotta gets rid of the cloying sweetness that most fruit tarts are weighed down by. The formula is prefect, the crust is buttery and flaky, the ricotta is creamy, and the strawberries lend the prefect sweet and tart elements.

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