Strawberry Tart with Ricotta and Cream

Instructions

1. Beat the butter with sugar to a fluffy mixture. Add egg and vanilla and lemon zest. Once a smooth mixture is obtained, add the flour. Make a smooth dough. Wrap in foil and put in the fridge for 2 hours.
2. Roll the bark over baking paper because the dough is soft, and the paper will ease the transfer of dough into the molds.
3. Roll out the dough to 0.5 cm thick and line into a 35x12x2 cm rectangular tart and 2 tartlets with 12 cm diameter. Trim the edges neatly and chill for 20 minutes. Preheat the oven to 200 °C, standard baking, no fan.
4. Prick the base of pastry all over. Line the pastry case with baking paper, fill with beans and bake for 15 minutes. Remove the paper and beans and bake for 10 minutes until the pastry is browned. Leave to cool on a wire rack.
5. Using a hand mixer, beat together the cream cheese, ricotta, orange juice and icing sugar. Spread the cheese filling in the pastry case.
6. Halve the strawberries and arrange them on top of the cheese filling. Dust with icing sugar, if you like.

• Servings : 8
• Ready in : 50 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert, Easter Recipe Collection, Easter Recipes, recipes for spring
• Ingredient : Butter, Caster sugar, Eggs, Flour, Lemon zest, Orange juice, Orange zest, Philadelphia cream cheese, Ricotta cheese, Salt, Strawberry, Sugar, Vanilla