Sometimes you want to impress, but without the headaches – this dessert ticks all the boxes! Our Ricotta, Strawberry & Rhubarb Tart is the perfect winter treat that will be sure to delight family & friends the next time you’re asked to make a dessert!
Combining the sweet & tangy flavours of strawberry and rhubarb with the creamy taste and texture of our Ricotta, makes an impressive dessert. Serve with a generous dollop of our Mascarpone or vanilla ice-cream.
|1 tbspn||lemon zest|
|400gr||rhubarb (trimmed & cut into 5cm pieces)|
|200gr||strawberries ( sliced thinly)|
|1/2 tspn||vanilla essence|
|2 sheets||puff pastry (with butter)|
|1||egg yolk ( lightly beaten)|
|1 tbspn||raw sugar|
|1||Combine ricotta and lemon zest in a bowl and set aside.|
|2||In a separate bowl, combine rhubarb, strawberries, caster sugar, flour and vanilla essence and set aside.|
|3||Cut out a 24cm-diameter round from each sheet of shortcrust pastry, to make 2 large round circles. Place each circle on a separate baking tray lined with baking paper. Leaving a 4cm border, firstly spread the ricotta mixture then top with the rhubarb mixture.|
|4||Fold in border, brush with beaten egg, then sprinkle with a raw sugar.|
|5||Bake at 180C until dark-golden and crisp (30-35 minutes). Serve warm with our Mascarpone or vanilla ice-cream.|