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.
|rhubarb (trimmed & cut into 5cm pieces)
|strawberries ( sliced thinly)
|puff pastry (with butter)
|egg yolk ( lightly beaten)
|Combine ricotta and lemon zest in a bowl and set aside.
|In a separate bowl, combine rhubarb, strawberries, caster sugar, flour and vanilla essence and set aside.
|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.
|Fold in border, brush with beaten egg, then sprinkle with a raw sugar.
|Bake at 180C until dark-golden and crisp (30-35 minutes). Serve warm with our Mascarpone or vanilla ice-cream.