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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