Strawberry and ricotta tart

Sunshine makes the world better. It feeds the strawberries to make them juicy sweet and even brings out their deep red colour. Check out Sandra Dimech's recipe for a perfect strawberry tart with a sweet ricotta filling and glazed with strawberry jam to give the tart a juicy shine. Her secret to buttery, cripsy pastry is a coating of chocolate to separate the wet ricotta from the pastry. To quote Ina Garten "how bad can that be?"

Strawberry and ricotta tart

Ingredients

For the crust

• 250g plain flour
• 125g butter
• 40g icing sugar
• 1 egg beaten

For the filling

• 500g ricotta
• 100ml fresh cream
• 1 tsp vanilla essence
• 2 tbsp icing sugar
• 1 tbsp lemon juice

For the topping

• 60g dark chocolate
• 400g strawberries
• 3 tbsp strawberry jam mixed with 1 tbsp water

Method

1. To make the pastry, put butter, flour and icing sugar in food processor.
2. Pulse until it resembles fine breadcrumbs.
3. Add beaten egg and pulse until it comes together.
4. Knead gently, wrap in cling film and refrigerate for about 30 mins.
5. Lightly flour a work surface and roll out the pastry to fit in a 23cm fluted tart tin. Prick base well with a fork, then chill for 30 mins.
6. Preheat oven to 200°C.
7. Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 mins.
8. Remove the paper, turn down to 160°C, then cook for a further 10 mins or until golden. Cool on wire rack.
9. Melt the chocolate bain-marie and using a pastry brush cover the base and sides with the melted chocolate. Allow to dry.
10. Whisk ricotta with cream, add icing sugar, vanilla and lemon. Whisk again until smooth and creamy. (If using local ricotta it is best to first pulse it in a food processor to make it smooth).
11. Pour into cooled tart case.
12. Gently heat the jam and water till melted. Do not let it boil. Pass through a sieve and leave to cool slightly.
13. Arrange sliced strawberries on the tart. Brush over the strawberries with the jam and leave to cool.
14. Refrigerate for about 3 hours before serving.

Recipe originally appeared in Gourmet TODAY