Spring is officially here, and strawberries are finally in season too.
This tart will switch on all your senses and push you directly into the spring-mood!
The recipe for the strawberry jam I made to top this tart, it can also be found at this link.
I hope you will enjoy this dessert 🙂
Ingredients
For the pastry
-
200 g white flour type 0 (I used white spelt flour)
-
100 ml sunflower oil (cold pressed)
-
90 g brown icing sugar
-
50 g rice flour (or corn starch)
-
1 spoon unsweetened cocoa powder
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1 egg
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1 pinch table salt
-
half teaspoons baking soda
For the filling
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400 g fresh ricotta cheese
-
100 g brown icing sugar
-
1 vanilla pod (or a pinch of ground vanilla essence)
For the strawberry jam
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300 g strawberries
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120 g Light muscovado sugar
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1 lemon
Preparation
For the pastry
-
- – sift the white flour, the rice flour (or the corn starch) and the cocoa powder into a large bowl;
- – add the the brown icing sugar, the baking soda and the pinch of salt and mix well with your hands;
- – add the egg and the oil and mix well;
- – knead well till you get a smooth ball (pour some milk to bind as you deem necessary);
- – wrap the dough in cling film and keep refrigerated for at least 1 hour
For the strawberry jam
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- – wash and rinse well the strawberries;
- – chopped them and put them into a small but tall saucepan;
- – add the juice of the lemon and the sugar;
- – mix well;
- – put the saucepan on the stove on medium fire;
- – when the mixture start to boil, remove the saucepan from the fire and use a blender to blend the strawberries;
- – put the saucepan back on the stove and cook for another 10 minutes;
- – at this point the jam should have obtained the right texture;
- – allow the jam to cool down;
For the ricotta & vanilla cream
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- – sift the ricotta cheese onto a large bowl;
- – add the sugar, the vanilla extract and mix well;
- – add the egg and mix well till you get a smooth cream;
To assemble the tart
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- – grease 21cm diameter baking tray for tart;
- – fold it with the pastry;
- – pour the ricotta and vanilla cream, and fill in two thirds of the tart;
- – pour the jam on top the ricotta and spread it well on all the surface of the tart;
- – bake at 180 degrees for about 45 minutes;
- – allow the tart to cool down, then decorate with strawberries and black berries