Last night we went to a friends for dinner and I had the enjoyable task of making the adults desserts. I say adults because kids usually cringe at the sight of tarts "what's thaaat??" they say. Now cookies and ice creams on the other hand (which is what they had last night) is a sure winner!
Tarts are an all day task. First theres the pastry, the resting, the chilling, the blind baking, then there's the filling and if you have more then one filling, well, you've just gone and brought that on yourself haven't you? (I do that a lot)
My ricotta and strawberry tart is rather simple. It starts off with a melt in your mouth buttery sweet shortcrust pasty that is to die for. Ever heard of "bourke st bakery" in Sydney? They make amazing pork and fennel sausage rolls and creme brulee tarts! Well, one of my best friends Sharon bought me their cookbook for my 30th last year and I've been baking through it ever since, including their sweet shortcrust pastry.
Here is my version of it...
Sweet Shortcrust Pastry
(makes enough for 2 tarts)
Ingredients
250g unsalted butter, chilled, cubed
1 cup icing sugar
1/2 tsp salt
3 egg yolks
2 cups plain flour
tip #1 always use unsalted butter when baking! It's sweeter than the usual butter and it means you can control the amount of salt that goes into your baking.tip #2 when making pastry, always use cold butter, remove 15 - 30 minutes (depending on room temp) prior to using.
tip #3 it's best to chill ALL your ingredients first and professionals will agree but I never have :)
Method
Mix together butter, sugar and salt in a food processor on high until the mixer goes pale and creamy. If you don't have a food processor, you can use a beater/mixer.
Add egg yolks and mix well
Add the flour and pulse mix until the dough comes together
Turn out on a lightly floured surface and bring together, it will be quite soft. (Try not to use the palms of your hands as it will begin to melt the butter)
Divide in two and form discs, wrap in cling film and place in the fridge to chill for at least an hour
When ready to use, remove from the fridge, roll out to 1cm thick and line your tart pan. Cut off excess, poke holes around the base with a fork and place in the fridge for at least 30 mins to chill and rest.
Preheat oven to 180 degree celcius
Remove from the fridge, line the inside with baking paper and fill with a cup of rice or pie weights
Bake for 5 mins
Remove the baking paper and rice/weights and continue baking for another 4-6 mins, until browned.
Remove from the oven and let chill in the pan (forgot to take a photo here)
Okay! That is the tart case done! Moving onto the filling...
Ricotta Filling
Ingredients
250g ricotta cheese
300ml thickened cream
1/3 cup icing sugar (less or more as desired)
1 tsp vanilla extract
Method
Place all ingredients in a food processor and whiz together till smoothe and thick.
You can use a beater/mixer instead but you won't get the same smoothness and you will in a food processor.
Glazed StrawberriesIngredients
2 punnets strawberries, hulled
2 Tablespoons caster sugar
In a small saucepan, melt the sugar with 1/4 cup water on a medium heat. You want the sugar to melt but you don't in any way want it to turn to toffee. Add more water if necessary.
Let the sugar syrup cool down then pour over the prepared strawberrries. mix to coat the strawberries.
(You can leave the strawberries whole, which looks great but chopping them makes it easier to eat)
The Tart!
Spoon the ricotta filling into the chilled tart case spreading around to the edges.
Top with strawberries. I placed mine upside down from centre out but feel free to just heap them up in the centre!
Slice, serve and devour!
Don't let the length of this recipe put you off, it's actually quite a simple tart to make and it's so delicious! So worth it and your friends will be wowed!
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