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Glazed strawberry and ricotta tart

Glazed strawberry and ricotta tart


Finish off a special dinner in style with this impressive pudding

  • Feeds 8 Feeds 8
  • Ready in 1 hour

Each serving contains

  • Energy
    1761kj 422kcal
  • Fat
    High 35%
  • Saturates
    High 62%
  • Sugar
    Med 35%
  • Salt
    Low 35%

% of adult’s reference intake | Carbohydrates per serving : 44g


  • Flour, for dusting
  • 375g pack Co-op ready rolled shortcrust pastry
  • 250g ricotta
  • 150ml Co-op double cream
  • 3 heaped tbsp icing sugar
  • 1 tsp vanilla extract
  • Juice of 1/2 lemon
  • 400g Co-op Britishstrawberries, hulled and halved
  • 3 heaped tbsp Co-op strawberry jam


  1. Dust a work surface with flour and unroll the pastry
  2. Gently roll out until the sheet is wide enough to line a 23cm tart tin
  3. Line the tin, leaving the pastry overhanging the edges, then chill in the freezer for 15 mins
  4. Preheat the oven to 200°C/fan 180°C/Gas 6
  5. Line the chilled pastry with greaseproof paper, fill with baking beans and bake in the oven for 25 mins
  6. Reduce the temperature to 170°C/fan 140°C/Gas 3 and remove the baking beans and paper
  7. Prick the base all over with a fork and put back in the oven for 15 mins more, until the pastry is golden
  8. Remove the tart case from the oven and leave to cool, then trim off the excess pastry with a serrated knife
  9. For the filling, put the ricotta, cream, icing sugar, vanilla extract and lemon juice in a large bowl and whisk for 4 mins, until the mixture starts to form firm peaks
  10. Spoon into the tart case, smooth the top, then chill for 30 mins
  11. Arrange the strawberries neatly over the filling
  12. Chill again for 30 mins
  13. Put the jam in a heatproof bowl and add a dribble of water
  14. Melt in a pan on a medium heat, then pass through a sieve
  15. Drizzle the glaze over the tart, then chill for at least 2 hours, or overnight
  16. Cut into 8 slices to serve

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