Farm Profiles

background and specialties of new hampshire farms

Farm Writers

professionals and students

Farm Women

the vital role of women in new hampshire farms

Farm to Kitchen

recipes feauring new hampshire grown ingredients

Print This Page
Home » Desserts

Strawberry Ricotta Tart

By Helen Brody (June 7, 2014)

Very simple Italian tart that can be served as a dessert or as a breakfast pastry. Works well with blueberries, raspberries, and peaches too.

1 1/4 cups fresh whole milk ricotta cheese (15 oz whole milk container)2014-06-05 17.25.43
4 large egg yolks
1/2 cup sugar
1/4 teaspoon vanilla
Pre-baked 8-9 inch pastry shell
3/4 pound strawberries, halved or left whole
Confectioner’s sugar for dusting

Preheat oven to 350 degrees In a large bowl beat cheese until smooth. Add egg yolks, sugar,  vanilla.. Whisk together to combine until smooth. Spread filling into baked 8 or 9 inch tart shell. Bake filling just until  barely set in the center and cake tester comes out clean. About 35 minutes. After filling cools, arrange strawberries in concentric circles atop tart; dust edge of crust with confectioners sugar or glaze strawberries with melted currant jelly.


Opt In Image
Linking Farms, Food, and You

Browse our farm maps and directories to help you find fresh, local food.

Discover local farms near you

  For additional news on New Hampshire Farms, agriculture,
and seasonal events, follow us on Facebook