Strawberry Rhubarb Ricotta Tart

eyedocbakes
strawberry rhubarb ricotta tart

This dessert is the perfect combination of tart and sweet, and all about that pink! A little sour rhubarb combined with sweet strawberries, decadent ricotta mixed with a jam made from those same strawberries and rhubarb, all set in this beautiful pastry tart crust. This dessert just screams Spring! 

It’s finally rhubarb season! And I was finally able to secure some beautiful pink rhubarb!  A few weekends ago I went strawberry picking, so the berries used in this tart are farm to table. Though they didn’t grow rhubarb on this farm, they did have some at their little farm store, and I was happy to snap it up! Truth be told, I’ve been trying to get really beautiful rhubarb for years. I always see these beautiful pink designs that other bakers have been able to make, but whenever I go to the store, the rhubarb is always so green! This is truly the first time I saw this very red/pink rich rhubarb, and I was not gonna pass up the chance to make the beautiful tart I’d been dreaming of. 

strawberry rhubarb ricotta tart

What You’ll Need. . .

Unsalted butter

flour

granulated sugar

salt

eggs

water

vanilla extract

rum extract

almond emulsion

ricotta

powdered sugar

rhubarb

strawberries

strawberry rhubarb ricotta tart

Making the Tart pastry shell

  1. Beat together two egg yolks with water. Beat unsalted butter with your paddle attachment in your stand mixer until smooth.
  2. In a separate large bowl, whisk together flour, sugar, and salt. Add dry ingredients to butter in parts, beating in between additions and scraping the bowl down with your silicone spatula. 
  3. Add the eggs/water to the mixture and then the vanilla, almond, rum. Mix in. 
  4. When dough clumps together, remove from stand mixer and wrap well with plastic wrap. Place in fridge 2 hours to overnight. 
  5. Blind bake the tart: Remove dough from refrigerator and roll out on a lightly floured surface. Place in pre-buttered long rectangular tart pan (with removable bottom). This recipe is enough for 1 long rectangular tart, and I made a sweet galette with the leftover dough and fruits! Pre-heat oven to 375F. Prick the tart with a fork in a few places, and place in the freezer for about 20 minutes. 
  6. Remove from freezer and cover the tart pan with parchment paper and fill middle with dried beans or rice (or pie weights if you have those) so that the dough does not rise while baking. Bake for 15-20 minutes this way. Then remove from oven, remove beans/rice/weights/parchment paper and cover with egg wash  (egg+ 1 tbsp water). Return to oven for about 5-10 minutes until golden-brown. Remove and let cool. 

Cooking the strawberry rhubarb jam

  1. Add chopped strawberries, rhubarb, vanilla extract, water, and granulated sugar to a saucepan on medium heat. Cook for 15-20 minutes while stirring occasionally. Remove and strain. Let cool. I saved the strained fruit with some jam and used it in a galette later. It’s also great on pancakes, waffles, toast, or muffins. 

Assembling the Tarts

  1. Mix together ricotta and powdered sugar until smooth. Add jam (without any chunks of strawberry or rhubarb), to the mixture. Mix until smooth again.
  2. Spread ricotta mixture into tart. Bake for 10 minutes and remove. Meanwhile cut your rhubarb into 48 1 inch cubes if you want to have strawberries at the end, or if you’re going full rhubarb, cut 60 1 inch cubes. 
  3. Arrange them starting at the bottom of the tart, with two horizontal rhubarb pieces, one right over the other, then two vertical next to it, then two horizontal again. above the first two horizontal, place two vertical pieces side by side, then two horizontal (one above the other) next to those, then two vertical again. Keep going until you use up all the rhubarb pieces. If you didn’t cover the whole tart, that’s ok, you’ll add the strawberries later. First, pour some more of the strawberry rhubarb jam over the rhubarb (again without any chunks of the fruit from the jam). Sprinkle with granulated sugar. Bake 30-40 minutes to soften and sweeten the rhubarb. Remove, let cool, add strawberries to the uncovered ricotta end. Enjoy right away, or refrigerate about 2 hrs to be able to cut neater slices. 

strawberry rhubarb ricotta tart

Some notes. . .

  1. The shortcrust pastry dough recipe makes enough for a long rectangular tart but you will have some dough left over. I used it to bake a sweet galette. You can also use it for other mini tarts.
  2. I had leftover jam as well. I used it to top some of my breakfast items, such as pancakes, waffles, and muffins. 

If you liked this recipe, you might want to try. . . 

  1. Blueberry Meringue Tart
  2. Summer Berry Tarts

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strawberry rhubarb ricotta tart

Strawberry Rhubarb Ricotta Tart

The perfect combination of tart and sweet, and all about that pink! A little sour rhubarb combined with sweet strawberries, decadent ricotta mixed with a jam made from those same strawberries and rhubarbs, all set in this beautiful pastry tart crust. This dessert just screams Spring
Prep Time30 mins
Cook Time1 hr 40 mins
Refrigeration2 hrs 20 mins
Total Time4 hrs 30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: berry tart, fruit tart, rhubarb tart, ricotta, ricotta tart, strawberry rhubarb jam, strawberry tart, tart

Equipment

  • stand mixer

Ingredients

Tart Shell

  • 2 egg yolks
  • ¼ cup cold water
  • 1 cup unsalted butter
  • 2 cup flour
  • 4 tbsp granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¼ tsp almond emulsion
  • ¼ tsp rum extract
  • 1 egg for egg wash
  • 1 tbsp cold water for egg wash

Strawberry Rhubarb Jam

  • 1 stalk of rhubarb cut into small cubes, no leaves
  • 6 large strawberries cut into small cubes
  • 2 tbsp water
  • ¾ cup granulated sugar

Ricotta Filling +topping

  • 2 cup ricotta cheese
  • cup powdered sugar
  • 4 tbsp strawberry rhubarb jam +2 or more extra for topping, to taste
  • 5-6 large rhubarb stalks no leaves
  • 6-8 strawberries
  • 2 tbsp granulated sugar

Instructions

Tart Shell

  • Beat together two egg yolks with water and set aside. Cut unsalted butter into cubes and beat with your paddle attachment in your stand mixer until smooth. In a separate large bowl, whisk together flour, sugar, and salt.
  • Add flour/sugar/salt mixture to butter in parts, beating in between additions and scraping the bowl down with your silicone spatula. Add the egg yolks/water to the dough and then the vanilla extract, almond emulsion, and rum extract. Mix in. When dough clumps together, remove from stand mixer and wrap well with plastic wrap. Place in fridge 2 hours to overnight. 
  • Blind bake the tart: Remove dough from refrigerator and roll out on a lightly floured surface. Place in pre-buttered long rectangular tart pan (with removable bottom). Pre-heat oven to 375F. Prick the tart with a fork in a few places, and place in the freezer for about 20 minutes. 
  • Remove tart shell from freezer and cover the tart pan with parchment paper and fill middle with dried beans or rice (or pie weights if you have those) so that the dough does not rise while baking. Bake for 15-20 minutes this way. Then remove from oven, remove beans/rice/weights/parchment paper and cover with egg wash  (egg+ 1 tbsp water mixed together). Return to oven for about 5-10 minutes until golden-brown. Remove and let cool. 

Strawberry Rhubarb Jam

  • Add chopped strawberries, rhubarb, vanilla extract, water, and granulated sugar to a saucepan on medium heat. Cook for 15-20 minutes while stirring occasionally. Remove and strain the jam.* Let cool.

Ricotta Filling + topping

  • Mix together ricotta and powdered sugar by hand with a large spoon or fork until smooth. Add jam (without any chunks of strawberry or rhubarb), to the mixture. Mix until smooth again. Spread ricotta mixture evenly into tart. Smooth with back of a spoon. Reduce heat to 350F. Bake for 10 minutes and remove.
  • Meanwhile cut your rhubarb into 48 1 inch cubes if you want to have strawberries at the end, or if you're going full rhubarb, cut 60 1 inch cubes. Arrange them starting at the bottom of the tart, with two horizontal rhubarb pieces, one right above the other, then two vertical next to it, then two horizontal again. Above the first two horizontal, place two vertical pieces side by side, then two horizontal (one above the other) next to those, then two vertical again. Keep going until you use up all the rhubarb pieces. (See photos for clearer image of what it should look like.) If you didn't cover the whole tart, that's ok, you'll add the strawberries later. First, pour some more of the strawberry rhubarb jam over the rhubarb (again without any chunks of the fruit from the jam). I poured 1-2 tbsp. Sprinkle with 1-2 tablespoons of granulated sugar. Bake 30-40 minutes to soften and sweeten the rhubarb. Remove, let cool, add strawberries to the uncovered ricotta end. Enjoy right away, or refrigerate about 2 hrs to be able to cut neater slices. 

Notes

  1. The tart dough recipe is enough for 1 long rectangular tart, and I made a sweet galette with the leftover dough and fruits! You can also make extra mini or round tarts with the leftover dough. 
  2. * I used the leftover fruits and some of the jam to top the galette I made. You can also use it on top of pancakes or muffins, or a parfait!

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