Strawberry & Vanilla Ricotta Cream Tart

sweet-tart strawberries meet lightly sweetened vanilla ricotta

All I could think of for dessert with strawberries was strawberries and cream, strawberries and cream...so, that's what I made! This dessert encompasses all the textures I love with a bit of a twist. It has a crunchy crust, creamy middle, and soft strawberry bites on top...it looks like a cheese cake...but boy is that wrong!

This is super easy to make ahead and great for a party. Bake the tart shell, whip the filling, and slice the strawberries all before the party starts. Just before serving, fill the tart shell with the cream and top with the sliced strawberries in any design you like. Make it before your next shin-dig...

Recipe - Serves 8 (11 in. tart pan)
Tart Shell
1 1/2 Sticks of Butter
4 1/2 T Granulated Sugar
1/2 tsp. Fine Salt
1 3/4 C All Purpose Flour (more as needed)

Vanilla Ricotta Cream
3 C Ricotta Cheese, full or half fat, or mix
1/2 C Granulated Sugar
1 tsp. Vanilla Extract
1 Vanilla Bean, split and seeds removed
Pint of Fresh Strawberries, halved or sliced

Directions
Start by making the tart shell. In a medium heat proof bowl, melt the butter. I usually microwave it for 30 second intervals. Add the sugar and salt and stir until dissolved. Begin adding the flour, a little at a time, and stirring until a soft dough forms. If the dough is sticky, add a little more flour until you can handle it. Press the dough into the tart pan. Cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile, pre-heat the oven to 350 and make the filling. In a large bowl, whip the ricotta and sugar with a hand mixer. Whip for approx. 2 minutes or until the sugar is completely incorporated into the ricotta. Add the vanilla extract and seeds. Whip until incorporated, about another minute. Cover and refrigerate.

Bake the tart shell: Remove the plastic wrap and prick the crust all over with a fork. This will keep the crust from getting bubbles. Bake in the pre-heated oven for 25-30 minutes or until golden brown. Allow the crust to cool completely.

Just before serving, assemble the tart. Smooth the vanilla ricotta cream into the cooled tart shell. Decorate with the halved or sliced strawberries in any pattern you like. Slice with a serrated knife and have your guests try to figure out what this dessert really is...hint: it's not cheese cake.