Fresh strawberry and ricotta tart from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

  • ricotta cheese
  • nutmeg
  • strawberries
  • strawberry jam
  • vanilla beans
  • shortcrust pastry
  • cream cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 04, 2017

    This dessert looks stunning and I adored the combination of nutmeg with strawberries. I had some technical challenges, but I still say bake this now! The recipe calls for a pre-baked pastry case, but since you still must bake the custard 30 minutes, the pastry came very close to burning. (I used the book's recipe.) I definitely think par-baking is the way to go here, and would use that approach in the future. Also, even though I baked the tart with the filling for the recommended time, including cooling and refrigeration, the custard is just a bit soft. I'll be curious to see if it firms up overnight. Finally, I used the recommended fluted 10 inch tart pan, but it seemed too large for the tart ingredients. (And in fact doesn't look like the book photo, as my berries were inside the tart shell, but in the picture they are heaped on top and over it.) I'm not sure if I have a solution for a better option, but definitely a shallower pan than what I used would be preferred.

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