I still remember standing on a wooden stool beside my mama’s elbow, watching her coax simple ingredients into something that felt like a warm hug. The kitchen always smelled like butter and sugar, with the radio low and a stack of dog-eared church cookbooks on the counter. That memory is what draws me to easy, nostalgic desserts that don’t fussy themselves up just like this bright, creamy tart that feels like Sunday afternoon in every bite.
I’m a home cook from Louisville who’s spent decades turning pantry staples into family favorites. I learned to cook the way a lot of us did: leaning on a patient mother, flipping through church cookbook pages, and figuring out how to feed hungry people without making it complicated. I run Gemmir Kitchen and I focus on comfort food that fits real kitchens and real weeknights casseroles, skillet dinners, cozy desserts, and pocket-friendly slow-cooker meals.
My style is simple, warm, and kid-approved; I avoid pork and prefer recipes that are tested in an ordinary kitchen, not a professional one. When I share a sweet like this Strawberry Ricotta Tart, I walk you through each step like we’re standing side by side, stovetop light over our heads and a cup of coffee cooling nearby. If you love ricotta desserts, you might also enjoy my creamy ricotta almond tart, which plays the same comfort-card with a nutty twist.
Table of Contents
Table of Contents
Why you’ll love this dish
This Strawberry Ricotta Tart is the kind of dessert that feels fancy without the fuss. It comes together with ingredients most of us keep on hand a tart shell, creamy ricotta, a touch of sweetness, vanilla, and fresh berries. The ricotta filling bakes just enough to set into a silky custard-like layer that pairs beautifully with juicy strawberries on top. The texture contrast between the crisp shell and the smooth filling keeps every bite interesting, and the tart never overwhelms with sweetness; it’s refreshingly balanced. Serve slices after a simple weeknight meal or bring it to a potluck it looks like you put in more effort than you really did.
This recipe shines because it respects small kitchens and busy schedules. You don’t need special equipment to make the Strawberry Ricotta Tart. Use a store-bought tart shell to save time, or swap in a homemade crust if you like. The steps are forgiving: if the filling is a touch looser before it goes into the oven, it still firms up as it bakes. The berries stitched on top make it feel celebratory, so it works for both a casual family dessert and a weekend brunch centerpiece. If you’re aiming for a lighter finish to a heavy meal, this tart hits the spot creamy, bright, and just sweet enough.
How to prepare Strawberry Ricotta Tart
Ingredients
- 1 pre-made tart shell
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- Mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Pour the ricotta mixture into the tart shell and spread it evenly.
- Arrange the sliced strawberries on top of the ricotta.
- Bake for 20-25 minutes or until the tart is set.
- Let it cool, then garnish with mint leaves before serving.
This set of steps keeps things straightforward so you can focus on the part that really matters: flavor. The ricotta filling needs only a gentle mix to become smooth; overworking it won’t harm the flavor but there’s no need to whisk it into submission. When arranging the strawberries, think visually concentric circles, a fan, or rustic scattering all look lovely.
The bake time will give the filling a delicate set while keeping a soft, creamy center. Let the tart cool before slicing; warm ricotta can be a little loose, and you want neat portions when you bring it to the table. The tart stores well for a day or two in the fridge, and a fresh sprig of mint gives the bright finish each slice deserves.
Simple serving suggestions
When it comes to serving the Strawberry Ricotta Tart, simplicity wins. This tart tastes best when nothing competes with its delicate ricotta filling and bright strawberries. A light dusting of powdered sugar just before serving makes it look extra special without adding cloying sweetness. Fresh mint leaves tucked on each slice add a pop of green and a hint of freshness that complements the berries. Serve wedges on small dessert plates alongside a cup of strong coffee or a pot of tea for an afternoon treat.
Pairing matters only in small doses. A dollop of unsweetened whipped cream or a spoonful of plain Greek yogurt makes the tart feel indulgent without hiding the ricotta’s gentle tang. If you’re hosting brunch, the tart sits happily next to a bowl of mixed fruit or a plate of buttery scones. For a summer gathering, bring the tart straight from the fridge so the filling has a cool, refreshing texture that guests will appreciate. The Strawberry Ricotta Tart also travels well cover it with a cake dome for a picnic or potluck, and keep it chilled until you’re ready to slice.
How to store it properly
Storing the Strawberry Ricotta Tart is simple but important for keeping texture and flavor. Because the filling contains fresh dairy, refrigeration is a must. After the tart cools completely, cover it loosely with plastic wrap or slide it into an airtight container. If you cut the tart into slices, lay parchment between layers to prevent sticking. Properly wrapped, the tart stays fresh for up to 2 days in the fridge; after that the crust may soften and the strawberries can start to weep.
If you want to make the tart ahead, prepare and bake it the day before. Keep it chilled and bring it to room temperature for about 20 minutes before serving so the ricotta regains a silkier texture. Avoid freezing if possible ricotta can change texture when frozen and thawed, becoming grainy rather than smooth. If you absolutely must freeze, wrap the whole tart tightly and freeze up to one month, then thaw slowly in the fridge overnight and expect a slightly different mouthfeel. For the best experience, plan to serve the Strawberry Ricotta Tart fresh or within a couple of days.
Simple tips for success
A few small habits in the kitchen will make your Strawberry Ricotta Tart shine. Start with whole-milk ricotta if you can it gives a creamier, richer filling than part-skim versions. If your ricotta seems loose, drain it in a fine mesh sieve lined with cheesecloth for about 20 minutes to remove excess whey; this will yield a denser, silkier filling that bakes without becoming watery. When you mix in the powdered sugar and vanilla, use a gentle spoon or rubber spatula you want smoothness without introducing air.
When placing the strawberries, choose firm, ripe berries. Overripe berries will release juices and make the tart soggy. If the fruit is very juicy, pat it dry with a paper towel before arranging. For visual appeal, slice strawberries on a slight angle to create pretty fans. Timing matters too: allow the tart to cool before slicing to get clean wedges. If you’re looking for inspiration or similar ricotta-based desserts, try the decadent almond orange ricotta tart for a nutty-citrus twist on the same creamy base.
Easy twists you can try
The Strawberry Ricotta Tart is a great template for variations. Swap the strawberries for mixed berries blueberries and raspberries pair nicely with ricotta or top the tart with sliced peaches in late summer. Stir a tablespoon of lemon zest or a teaspoon of almond extract into the ricotta filling to shift the flavor profile slightly. For a nuttier crust, press finely chopped toasted almonds into the tart shell before adding the filling, or sprinkle toasted slivered almonds over the berries for extra texture.
If you prefer a less sweet dessert, cut the powdered sugar down by a quarter or half and let the natural tang of the ricotta and fruit carry the flavor. To make the tart gluten-free, use a gluten-free pre-made shell or press a mixture of almond flour and butter into a tart pan and bake briefly before filling. For an elegant finish, brush the strawberries with a tablespoon of warmed apricot jam thinned with a splash of water to make a shiny glaze. These simple changes keep the core of the Strawberry Ricotta Tart intact while letting you tailor it to the season or occasion.
Frequently asked questions
Q: Can I make the filling ahead of time?
A: Yes. You can prepare the ricotta filling up to a day ahead and keep it covered in the refrigerator. If the mixture stiffens slightly, give it a gentle stir before filling the tart shell. Assembling and baking the day you plan to serve will give the best texture, but a fully assembled tart can also be refrigerated overnight and served the next day.
Q: What if my ricotta is grainy?
A: Grainy texture usually comes from the ricotta itself, especially if it’s a lower-fat variety. To improve smoothness, press the ricotta through a fine-mesh sieve or blend it briefly in a food processor with the powdered sugar and vanilla until silky. Whole-milk ricotta tends to be smoother and yields the best results for the Strawberry Ricotta Tart.
Q: Can I use frozen strawberries?
A: Fresh strawberries work best because they hold their shape and don’t release as much juice. If you must use frozen berries, thaw them completely and drain off excess liquid, then pat gently with paper towels. Keep in mind that frozen berries may produce more moisture, which can soften the crust over time.
Q: Is there a dairy-free version?
A: For a dairy-free option, use a plant-based ricotta substitute made from almonds or tofu and check that your tart shell doesn’t contain butter if you need it fully dairy-free. The texture will differ slightly, but you can achieve a pleasant, creamy filling with the right alternative.
Q: How long does the tart last once sliced?
A: Once sliced, keep the tart refrigerated and enjoy within 1–2 days for best texture. The crust softens the longer it sits, and the strawberries start to release juices, so plan to serve it promptly for the freshest bites.
Conclusion
This Strawberry Ricotta Tart is comfort made simple a quietly elegant dessert that doesn’t demand fancy technique but delivers on flavor and charm. It’s perfect for family dinners, potlucks, and lazy weekend brunches when you want something that looks lovely with very little drama. If you’d like a slightly different take on ricotta-topped fruit pastries, check out this lovely Strawberry Ricotta Crostata recipe for inspiration and another delightful approach to ricotta and strawberries.
Print
Strawberry Ricotta Tart
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A bright and creamy tart made with simple ingredients like ricotta, powdered sugar, and fresh strawberries, perfect for any occasion.
Ingredients
- 1 pre-made tart shell
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- Mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Pour the ricotta mixture into the tart shell and spread it evenly.
- Arrange the sliced strawberries on top of the ricotta.
- Bake for 20-25 minutes or until the tart is set.
- Let it cool, then garnish with mint leaves before serving.
Notes
Start with whole-milk ricotta for a creamier filling. Let the tart cool before slicing for neat portions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian