Strawberry Ricotta Tart

by jerseygirl on May 6, 2013 · 14 comments

chocolate strawberry ricotta tart

I was on a lemon kick a few weeks ago but currently my latest craze is strawberries. Every time I go to the produce market or grocery store, I see big boxes of beautiful strawberries and I have to bring a few home. They are great for breakfast and dessert. Don’t tell anyone but this was my dinner the other night. I includes fruit and cheese so that’s pretty healthy, right?

Seriously, this tart was so easy to put together and I will be making it all summer. My husband is not a big chocolate fan but he thought this had the perfect amount of chocolate on top. I plan on keeping a stash of frozen puff pastry dough in my freezer and making this with other types of fruit too.  I think it would be fantastic with raspberries, cherries or a mixture of different berries. White chocolate drizzle would work too.

Need more strawberry inspiration? Try these recipes:

Balsamic Brown Sugar Strawberries

Blue Cheese Stuffed Strawberries by Seasonal and Savory

Double Strawberry Muffins

Rosemary Pork Chops with Balsamic Strawberry Sauce by The Hungry Housewife

Strawberry Mango Smoothie

strawberry tart

5.0 from 1 reviews
Strawberry Ricotta Tart
Recipe type: dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is a quick and easy dessert!
  • 1 large sheet of thawed puff pastry (about 8 to 9 ounces)
  • ¾ cup ricotta cheese
  • ¼ cup powdered sugar
  • 1½ cups sliced strawberries
  • 1 TBS coarse sugar
  • ¼ cup semisweet chocolate chips
  • 1 TBS heavy cream
  1. Preheat oven to 400 degrees. Roll out pastry dough and place on a large baking sheet lined with parchment paper.
  2. In a small bowl, mix together ricotta and powdered sugar. Spread on pasty dough.
  3. Place the sliced strawberries on top of the ricotta in a neat decorative order. Sprinkle with sugar.
  4. Bake tart for about 16 to 21 minutes or until edges of pastry is golden brown.
  5. While tart is baking, melt the chocolate chips and add the cream. Stir until smooth.
  6. Drizzle the tart with the chocolate after it comes out of the oven.
  7. Cool for at least 15 minutes before serving.


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