Strawberry, ricotta, lemon and cream tart

Serves 6
Preparation time: 30 minutes
Cooking time: 25 minutes


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
1 x 250g tub of ricotta cheese
Zest of 1 lemon
2 tsp ground cinnamon
250g Sweet Eve strawberries


Pre-heat the oven to 180°C and grease a 20cm tart tin with a little butter.

Next, make the pastry. 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 out the pastry and use it to line the tart tin. Prick the base of the tart with a fork then place in the fridge for 30 minutes.

Meanwhile, in a large bowl, whisk the cream till it forms soft peaks. Add the ricotta, lemon zest and cinnamon and mix well.

Bake the pastry tart case for 20-25 minutes, till crisp and golden. Remove the tart tin from the oven and leave to 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.

With thanks to Sweet Eve Strawberry