Ricotta Tart with Strawberries

Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 8

Welcome spring with this delectable tart, topped with the season’s first strawberries. To make the dessert extra special, we toss the fruit with a dash of St-Germain, an artisanal French liqueur infused with elderflower blossoms, which lends an herbal, floral fragrance and flavor. Then we arrange the berries on a creamy filling enriched with ricotta cheese.


For the tart shell:

  • 1 egg yolk
  • 2 Tbs. very cold water
  • 1 tsp. vanilla extract
  • 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting
  • 1/3 cup (3 oz./90 g) sugar
  • 1/4 tsp. kosher salt
  • 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into 1/4-inch (6-mm) cubes

For the strawberries:

  • 1 1/4 lb. (625 g) strawberries, stemmed and halved lengthwise
  • 2 Tbs. St-Germain
  • 2 Tbs. sugar
  • 1 Tbs. fresh lemon juice

For the ricotta filling:

  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 1/4 cup (2 oz./60 g) plus 2 Tbs. sugar
  • 2 tsp. vanilla extract
  • 1 cup (8 oz./250 g) ricotta cheese
  • 2 tsp. lemon zest


To make the tart shell, in a small bowl, whisk together the egg yolk, water and vanilla; set aside.

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg yolk mixture and mix with a fork just until the dough pulls together.

To make the dough in an electric mixer, in the mixer bowl, stir together the flour, sugar and salt. Attach the bowl to the mixer and fit with the flat beater. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas, 30 seconds to 1 minute. Add the egg yolk mixture and beat just until the dough comes together, about 1 minute.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

On a lightly floured work surface, flatten the dough disk with 6 taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out the dough into a 9 1/2-inch (24-cm) round about 1/8 inch (3 mm) thick. Carefully transfer the dough to a 9-inch (23-cm) tart pan with a removable bottom, press it into the bottom and up the sides of the pan, and trim off the excess dough; use the scraps to fill in any gaps, if needed. Refrigerate the tart shell for 10 minutes.

Meanwhile, preheat an oven to 375°F (190°C).

Prick the bottom of the dough in several places with a fork, then line with parchment paper and fill with pie weights or dried beans. Bake until the crust starts to turn golden brown, about 25 minutes. Remove the parchment and weights and continue baking until the crust is deep golden brown, about 10 minutes more. Transfer the pan to a wire rack and let cool completely.

To make the strawberries, in a bowl, stir together the strawberries, St-Germain, sugar and lemon juice. Let stand at room temperature for at least 30 minutes or up to 1 hour.

To make the filling, in the clean bowl of the electric mixer fitted with the whisk attachment, beat together the cream, sugar and vanilla on medium-high speed until soft peaks form, about 2 minutes. With the mixer running on medium speed, slowly add the ricotta and beat until stiff peaks form, 1 to 2 minutes. Using a rubber spatula, fold in the lemon zest. Refrigerate until ready to use.

Spread the ricotta filling in the cooled tart shell. Top with the strawberries and accumulated juices. Cut the tart into slices and serve. Serves 8.

Williams Sonoma Test Kitchen