John Myers
Strawberry Ricotta Tart
The perfect strawberry ricotta tart recipe with a picture and simple step-by-step instructions.
- 1 pack Fresh puff pastry
- 100 g Butter
- 4 Eggs
- 500 g Ricotta
- 125 g Double cream
- 130 g Powdered sugar
- 2 tbsp Food starch
- 1 Lemon juice
- 1 Lemon zest
- 500 g Fresh strawberries
- 1 packet Trotenguss, red
- Take the puff pastry out of the refrigerator and let it rest for approx. 10 minutes. Unroll the puff pastry together with the paper. Melt the butter at a low temperature, leave to cool.
- Place the puff pastry with the wrapping paper in a springform pan (26 cm), press lightly with the edge.
- Separate eggs. Beat the egg whites until stiff. Mix the egg yolks, ricotta, double crème, 100 g powdered sugar, starch, lemon juice and zest. Add melted butter. Raise the egg whites lower than the ricotta mixture.
- Put the cream on the puff pastry base, smooth out. Bake the cake at 180 degrees for about 50 minutes. Let the finished cake rest in the switched off oven.
- Remove and let cool down completely, remove from the mold.
- Wash, clean and slice the strawberries. Prepare the icing according to the instructions with the remaining powdered sugar and spread on the cake.
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