This beautiful tart with British Sweet Eve strawberries looks amazing in the centre of a spread.
With the Sweet Eve season running right through October, why not try your hand at this lovely recipe and follow the video demonstration below.
You’ll need (Serves 6):
For the pastry
100g cold butter
175g plain flour
1 tbsp caster sugar
A little cold water
For filling the tart
200ml double cream
250g tub of ricotta
Zest of a lemon
1 - 2 tbps ground cinnamon (depending on your taste)
250g Sweet Eve strawberries
Preparation time: 30 minutes
What to do (Cooking time 25 minutes):
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 the pastry and use it to line a 20 cm tart tin which has been greased with a little extra butter. Prick the base of the tart with a fork. Place the tart tin in the fridge for 30 minutes.
In a roomy bowl whisk the fresh cream till it forms soft peaks. Add the ricotta, lemon zest and cinnamon and mix well.
Pre-heat the oven to 180°C. Bake the pastry tart case for 20-25 minutes, till crisp and golden. 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.
For other ideas visit www.sweetevestrawberry.co.uk.
Each serving contains
484 Calories 24%
7g Sugar 8%
38g Fat 54%
23g Saturates 115%
0.4g Salt 7%