Strawberry-Ricotta Tartlet

June 18, 2009 · 33 comments ·

Strawberry-Ricotta Tartlet

Strawberries may well be my favorite food. Not surprising, really, when you consider that I was born within sight of Mt. Hood at the time of year when Hood strawberries are just right! To celebrate my birthday I thought it would be lovely to have a nice strawberry tart. But I couldn’t decide exactly how it should look, so I made tartlets.

Strawberry-Ricotta Tartlet ShellI started by making some Vanilla Shortbread Dough. I used Madagascar Bourbon vanilla extract instead of Tahitian, and replaced the vanilla paste with powdered freeze-dried strawberries to give the dough a bit of kick. I followed my own instructions, and didn’t worry when the dough cracked before baking. Remember to chill the tartlet shells before baking. I baked them for about 13 minutes at 350°F/175°C.

Strawberry-Ricotta Tartlet FilledWhile the tartlet shells were baking, I mixed some whole milk ricotta with about a teaspoon of honey,  some puréed strawberries, and a hint of cinnamon. Once the shells were finished baking and cooling, I filled them with the ricotta. If I had had some, I would have used strawberry honey, which is honey from hives in which the bees harvest pollen from strawberry fields.

Strawberry-Ricotta Tartlet BuildingThe strawberries went into a bowl of cold water along with several sprigs of spearmint from the garden. Then it was just a matter of selecting berries that were just right, slicing them, and laying them into the shells, sometimes with mint leaves interspersed. To finish, I melted some strawberry jam and brushed it onto the berries.

As I said, I couldn’t decide exactly how the tart should look, so I made two sizes of tartlets and then decorated each a little differently. One of them featured whole berries.

Strawberry-Ricotta Tartlet 1

I also made several smaller tartlets, decorating them as flowers.

Strawberry-Ricotta Tartlet 4

Now the only problem I have is that I have to eat them, and I can’t figure out which one to eat first!

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  • http://pureexistence.onsugar.com Lizz Slabaugh

    I don’t think strawberries could look any more delicous..

  • Gareth Mark

    Thank you! Hood strawberries are absolutely the finest in the world. Or at least we Oregonians like to think so. ;)

  • http://bytheseason.blogspot.com Chelsea

    Looks like a great way to use those beautiful strawberries!

  • Gareth Mark

    Thanks! The berries are nicely sweet without being mealy, so they do well as the featured item.

  • http://dlmark.net Donald Mark

    I would have been glad to have helped you eat them.

  • Carrie

    Good lord! You are killing me. I’m in the middle of curing my first piece of bacon, and now I have to learn how to make ricotta too. LOL That looks seriously amazing!

  • Gareth Mark

    Thanks!

    You’re already getting bacon started? I haven’t even figured out what meat I want. But I am getting a sourdough starter going in the next couple of days. Ruhlman’s BLT Challenge is going to be interesting.

  • http://melanger.wordpress.com Julia @ Mélanger

    These look lovely. Like little flowers. I love how you arranged the strawberries….

  • http://cookingwithtien.blogspot.com/ Tien

    Happy birthday! I will have to try your recipes soon. They are beautiful. -Tien

  • Gareth Mark

    Thank you, Julia and Tien. Arranging the strawberries took a fair amount of time, but it was worth it.

  • http://thisdamecooks.wordpress.com JoAnn

    Those are positively Blue Ribbon winners…so gorgeous and I can just taste the berries and ricotta. Do you know the brand of strawberry honey and where it can be purchased? Is the ricotta from whole milk or non-fat? Doesn’t matter really, I’m not allergic to milk fat, just curious.

  • Gareth Mark

    Thanks!

    The ricotta is whole milk, freshly made last week. See the post.

    Strawberry honey is something I’ve never actually seen and it wouldn’t have a brand. It would require a beekeeper to make sure his bees were feeding on strawberry blossoms, just like they do to produce wildflower or blackberry or poison ivy honey. It would be found at a Farmers’ Market somewhere, if anyone has done it. Strawberry blossoms may not be on the plant long enough for honey production, I don’t know.

  • http://www.eatmovewrite.blogspot.com Mrs. Myers

    Oh my word, those are works of art. So beautiful. Fantastic. Bravo. :)

  • Gareth Mark

    Thank you! It was fun to practice the old trade once more, and see that I could still pull it off.

  • http://thisisgingerrose.blogspot.com Danielle

    The ones decorated as flowers are stunning!

  • Gareth Mark

    Thank you!

    It wasn’t all that hard to do, just tedious.

  • http://www.recessionipes.com Rec(ession)ipes

    Those are gorgeous! Nicely done!

  • http://www.bouchonfor2.com Mel @ bouchonfor2.com

    I physically shivered at how stunning those look.

  • rhid

    These look beautiful! I love the petal arrangement.

  • Janis

    OMG, I’m so glad I found your blog! There is some new deliciousness in my future.

  • Gareth Mark

    Thanks! I hope you’ll let me know how things turn out when you try them.

  • Katie

    I will definitely have to try this. It is absolutely a beautiful dessert!

  • Gareth Mark

    Thanks! It was delicious as well.

  • katie

    do you have a great recipe for Bread Pudding with white chocolate and not torn pieces of bread? I need a recipe that has a solid piece when you cut it in a square or use a round cutter to cut in a circle???
    katie

  • Gareth Mark

    I don’t have a recipe like that. Maybe someone else reading will respond with one.

  • Janis
  • http://damjanalikesitwholesome.wordpress.com Damjana

    I have a question about vanilla extract. I haven’t found the real one in shops yet but we can buy vanilla sugar or vanilla aroma. Vanilla aroma doesn’t give any taste but as for vanilla sugar I don’t use sugar (or much sugar) in general.
    Do you buy this extract or make it yourself? Which ones are good and where can they be bought?
    I love your recipes indeed!

  • Gareth Mark

    Thanks! The extracts I recommend are available at my Amazon store in the Food Department.

  • http://breakfastlunchdinnerandpunch.blogspot.com/ Wizzy

    Oh my, beautiful and delicious. I almost might not want to eat one. I did say almost LOL!

    To katie,
    I have a recipe – well actually an idea and a picture for the bread pudding that you describe on my blog. Check it out

  • http://greebsgrub.blogspot.com Liezl Tamayo

    I wish your tarts were in wonka vision so I can just grab one and gobble it all up! Absolutely Perfect!

  • http://plentyoffood.blogspot.com/ Sorina

    Excellent instructions and photos. Awesome Post!

  • http://www.chackoskitchen.blogspot.com abraham

    absolutely brilliant. my fav. strawberries..

  • Beekeeping

    Wow! Yummy! Well-decorated as well. The displayed photo of strawberries above is tongue-drolling.