Ricotta, Strawberry & Rhubarb Tart


4 serves
45 minutes


Sometimes you want to impress, but without the headaches – this dessert ticks all the boxes!  Our Ricotta, Strawberry & Rhubarb Tart is the perfect winter treat that will be sure to delight family & friends the next time you’re asked to make a dessert!

Combining the sweet & tangy flavours of strawberry and rhubarb with the creamy taste and texture of our Ricotta, makes an impressive dessert.  Serve with a generous dollop of our Mascarpone or vanilla ice-cream.





250gr Ricotta
1 tbspn lemon zest
400gr rhubarb (trimmed & cut into 5cm pieces)
200gr strawberries ( sliced thinly)
100gr caster sugar
1 tbspn flour
1/2 tspn vanilla essence
2 sheets puff pastry (with butter)
1 egg yolk ( lightly beaten)
1 tbspn raw sugar


1 Combine ricotta and lemon zest in a bowl and set aside.
2 In a separate bowl, combine rhubarb, strawberries, caster sugar, flour and vanilla essence and set aside.
3 Cut out a 24cm-diameter round from each sheet of shortcrust pastry, to make 2 large round circles. Place each circle on a separate baking tray lined with baking paper. Leaving a 4cm border, firstly spread the ricotta mixture then top with the rhubarb mixture.
4 Fold in border, brush with beaten egg, then sprinkle with a raw sugar.
5 Bake at 180C until dark-golden and crisp (30-35 minutes). Serve warm with our Mascarpone or vanilla ice-cream.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!