Baked Lemon Ricotta Tart With Strawberries Recipe

Indulge in this exquisite Baked Lemon Ricotta Tart with Strawberries – a delightful twist on classic English cuisine! This creamy, citrusy tart boasts a rich, homemade pastry crust (or use store-bought for a quicker option) and is bursting with the bright flavors of lemon and ricotta. Perfect for afternoon tea or a special occasion, this recipe, originally featured in the October 2005 edition of Australian Good Taste magazine, is a timeless treat.

Prep Time 65 mins
Cook Time 85 mins
Calories 394.2 kcal
Protein 21g
Rating Be the first
Baked Lemon Ricotta Tart With Strawberries 43

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Baked Lemon Ricotta Tart With Strawberries

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How to Make Baked Lemon Ricotta Tart With Strawberries

  1. Preheat oven to 200°C (392°F). In a food processor, combine 250g plain flour, 125g cold unsalted butter (cubed), 50g caster sugar, and a pinch of salt. Pulse until the mixture resembles breadcrumbs.
  2. Add 2 large egg yolks and 2-3 tablespoons of ice water. Pulse until the dough just comes together. Turn onto a lightly floured surface and knead gently until smooth.
  3. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.
  4. On a lightly floured surface, roll out the pastry to a 3mm thickness. Carefully line a 25cm fluted tart tin with a removable base. Trim any excess pastry.
  5. Refrigerate the lined tart tin for 30 minutes.
  6. Line the pastry with baking paper and fill with pie weights, dried beans, or rice.
  7. Bake for 15 minutes. Remove the paper and weights and bake for another 10-12 minutes, or until golden brown. Remove from oven and reduce temperature to 190°C (374°F).
  8. In a food processor, combine 500g ricotta cheese, 100g caster sugar, 2 large eggs, 2 extra large egg yolks, the zest of 2 lemons, and the juice of 1 lemon. Process until smooth.
  9. Pour the ricotta mixture into the prepared pastry crust.
  10. Bake for 30 minutes, or until the filling is set. Let cool completely for at least 30 minutes.
  11. Dust with icing sugar and serve with fresh strawberries.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

71g

Fat

56g

Carbs

15g

Frequently Asked Questions

How long does it take to make Baked Lemon Ricotta Tart With Strawberries?

Baked Lemon Ricotta Tart With Strawberries takes about 150 minutes from start to finish — roughly 65 minutes to prepare and 85 minutes to cook.

How many calories are in Baked Lemon Ricotta Tart With Strawberries?

Baked Lemon Ricotta Tart With Strawberries has approximately 394.2 calories per serving, with about 21 g protein, 15 g carbohydrates and 29 g fat.

What ingredients do I need for Baked Lemon Ricotta Tart With Strawberries?

The key ingredients for Baked Lemon Ricotta Tart With Strawberries are Plain Flour, Unsalted Butter, Caster Sugar, Salt, Egg Yolks, Ice Water. See the full list with measurements above.

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