Recipe: Strawberry Ricotta Tart

Ingredients

Prepare the crust by pulsing flour, sugar, and salt in a food processor.
Add cold butter pieces and pulse until the mixture resembles coarse meal.
Add ice water and pulse, then form the dough into a ball and wrap it in cling wrap.
Refrigerate the dough for at least one hour or overnight.
Butter a 9-inch tart pan and dust it with flour.
Roll out the dough into a 12-inch circle and fit it into the tart pan, then chill until firm.
Preheat the oven to 400°F (200°C).
Line the tart pan with parchment paper and fill with pie weights, baking for 10 minutes.
Remove the parchment and weights, and bake until the crust is a pale golden color, about 5 minutes more.
Cool the shell on a wire rack.
Reduce the oven temperature to 350°F (180°C).
In a mixer, beat ricotta and mascarpone until smooth, then add egg yolks, sugar, vanilla, and lemon zest, mixing until combined.
Spread the filling in the cooled tart shell and bake for 35 minutes, rotating once during baking.
Cool completely on a wire rack.
Arrange sliced strawberries on the tart and dust with confectioners sugar before serving.

Servings

Calories

351

Total fat

21g

Total carbohydrates

33g

Total protein

Sodium

36mg

Cholesterol

145mg