Strawberry Ricotta Tart
Celiac Kitchen’s Strawberry Tart with whipped heavy cream and ricotta cheese filling
Oh, you’re going to enjoy the unique features of our Strawberry Ricotta Tart. Imagine a simple crust with just the right amount of saltiness and crunch, a light and fluffy center topped with delicious sun ripened strawberries and a touch of glaze. We have the recipe right here, just for you. As always, it’s 100% gluten free, though no one will miss the gluten. That’s a promise!
Look for more recipes and how-to instructions on Celiac Kitchen’s YouTube channel where the food is always gluten free, though you’ll never miss it.
Strawberry Ricotta Tart
Gluten Free Pretzel Crust:
5 – 6 oz thin gluten-free pretzel sticks, ground up to sand-like texture (use food processor, blender, gallon bag and rolling pin or press pot on ziplock bag to get pretzels to desired texture)
¼ cup brown sugar
½ cup (1 stick) unsalted butter, melted
Generous ¼ teaspoon salt
Hint: Can also use ground nuts or gluten free graham crackers in place of pretzels
Mix together pretzels, brown sugar and salt
Add melted butter
Combine to form a moist crumb that is loose enough to press into your tart tray yet holds its form well enough to not fall apart when you cut into the finished tart
Add more pretzels or butter as needed until you reach desired consistency
Hint: Can mix dry ingredients and butter in a food processor rather than by hand
Lightly grease tart pan
Press crust into pan, bring up to sides of pan
Bake 350° for 8 – 10 minute
Place on cooling rack and allow to cool completely
Form a moist crumb loose enough to press into your tart tray yet holds its form well enough to not fall apart when you cut into the finished tart
Filling
1 cup heavy whipping cream
Whip heavy cream at medium speed until it forms a stiff peak (about 5 minutes)
Hint: whatever you can do to keep the cream cold (such a pre-chill bowl in freezer) will make it easier to have a stable cream
2 tablespoons granulated sugar.
Slowly add sugar as you go so it incorporates into the cream
Put aside
In a separate bowl:
8 oz ricotta
Pinch of salt
1 teaspoon vanilla extract
1 cup powdered sugar (or to desired sweetness and consistency)
Mix on medium speed
Once incorporated, mix on high for another minute
Gently fold whipped cream into ricotta mixture
Pour mixture into totally cooled tart shell
Top with your favorite fruits and or preserves or with chocolate shavings
Cut fruit and place them on top of filled tart in whatever pattern you want. We used a herringbone pattern.
Glaze, if desired – adds a shine and a little extra sweetness:
3 tablespoons strawberry preserves (homemade, yumm)
2 teaspoons water
Microwave for about 30 seconds until the preserves are loose and good consistency for a glaze
Let cool
Apply a thin glaze over the strawberries (there may be lumps from preserves)
