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