2 cups whole milk ricotta cheese
1-2 tablespoons sugar
1 tablespoon honey
1 teaspoon grated lemon zest
1 pint barriers, such as strawberries, raspberries, or blueberries
1 (9-inch) pastry shell, baked


1. In a food processor or blender or with an immersion blender, beat the ricotta, sugar, honey and lemon zest until smooth. Clean and slice the strawberries; if you are using other berries, clean and pick them over.
2. Fill the pasty shell with the ricotta mixture and top with fruit, either in a mound or in a decorative pattern. Serve immediately.
The filling for this pretty tart does not firm up with refrigeration, so it is best to fill and slice it right before serving; expect the filling to ooze when sliced. Faith Willinger, who made this tart on the PBS series “Chefs of Cucina Amore,” recommends making the shell with show colleague Nick Malgieri’s pasta frolla (Italian sweet pastry dough). Use the link on the right to find Nick’s recipe.
No-Bake Ricotta Tart
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