Strawberry, ricotta, lemon & cream tart
- Preparation: 30 mins
- Cooking: 25 mins
- Serves: 6
What you need:
For the pastry
- 100g cold butter
- 175g plain flour
- 1 tbsp caster sugar
- 1 egg
- A little cold water
For filling the tart
- 200ml double cream
- 250g tub of ricotta
- Zest of a lemon
- 1 - 2 tbps ground cinnamon (depending on your taste)
- 250g Sweet Eve strawberries
What you do:
- Rub the cold butter into the sifted flour till it resembles fine breadcrumbs. Mix in the sugar and the egg, adding just enough cold water to create a dough, but no more.
- Roll the pastry and use it to line a 20 cm tart tin which has been greased with a little extra butter. Prick the base of the tart with a fork. Place the tart tin in the fridge for 30 minutes.
- In a roomy bowl whisk the fresh cream till it forms soft peaks. Add the ricotta, lemon zest and cinnamon and mix well.
- Pre-heat the oven to 180°C. Bake the pastry tart case for 20-25 minutes, till crisp and golden. Cool on a wire rack.
- When you are ready to serve the tart, spoon the ricotta and cream mixture evenly across the tart base. Decorate the top of the tart with Sweet Eve strawberries.
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Sweet Eve Strawberries
Sweet, juicy and plump, British strawberries are undeniably the taste of a good summer. Sweet Eve is a new variety of British strawberry. Packed with sweetness and flavour Sweet Eve is in season from June until October and it tastes like strawberries used to taste.
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