Chocolate Ricotta and Strawberry Tart


4 serves
55 minutes


Careme Pastry’s Dark Chocolate Shortcrust Pastry is a premium pastry made in the Barossa Valley. Using this pre-made pastry is a cheeky shortcut that doesn’t force you to sacrifice quality.




¾ cupcup Ricotta
300g Careme Dark Chocolate Shortcrust Pastry
100g Dark Chocolate, grated
2½ Tbsp Icing Sugar
1 punnet Strawberries
1 tspn Rosewater


1 Preheat oven to 160C.
2 Let pastry defrost, but only just prior to use. Roll pastry on a lightly floured surface to about 3mm thick. Cut to fit 4 x 8cm tart tins.
3 Press pastry into tart tins. Line with baking paper and fill with baking beads or beans. Blind bake tart shells for about 12 minutes or until set. Note: tarts will not be baked again later, so pastry must be cooked through.
4 Remove tart shells from oven and allow them to cool.
5 Meanwhile, in a bowl combine ricotta, dark chocolate and icing sugar. Divide mixture evenly between tart shells. Place tarts in the refrigerator prior to serve for about a half an hour to allow ricotta to firm up slightly and pastry to hold better.
6 Remove tops from strawberries. Toss them in rosewater and then use them to top the tarts. Serve cold.

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