Glazed strawberry and ricotta tart
https://www.coop.co.uk/recipes/glazed-strawberry-and-ricotta-tart
Finish off a special dinner in style with this impressive pudding
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Feeds
8
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 44g
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Ingredients
- 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
Method
- Dust a work surface with flour and unroll the pastry
- Gently roll out until the sheet is wide enough to line a 23cm tart tin
- Line the tin, leaving the pastry overhanging the edges, then chill in the freezer for 15 mins
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Line the chilled pastry with greaseproof paper, fill with baking beans and bake in the oven for 25 mins
- Reduce the temperature to 170°C/fan 140°C/Gas 3 and remove the baking beans and paper
- Prick the base all over with a fork and put back in the oven for 15 mins more, until the pastry is golden
- Remove the tart case from the oven and leave to cool, then trim off the excess pastry with a serrated knife
- 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
- Spoon into the tart case, smooth the top, then chill for 30 mins
- Arrange the strawberries neatly over the filling
- Chill again for 30 mins
- Put the jam in a heatproof bowl and add a dribble of water
- Melt in a pan on a medium heat, then pass through a sieve
- Drizzle the glaze over the tart, then chill for at least 2 hours, or overnight
- Cut into 8 slices to serve
