Ricotta Tart with Strawberry Balsamic Glaze

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recipe by Kathy Gori https://www.thecolorsofindiancooking.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
  • Calories icon

Gluten Free, Or Not, Strawberry Ricotta Tart with Strawberry Balsamic Glaze. This is a great dessert for the gluten-free crowd, and it works just as well using regular flour. You can also try a variety of berries on this dessert. Just use what- ever's freshest. I use my special blend of gluten-free flour for the crust, but you can use any type of gluten-free flour, or regular flour if there are no allergies involved.

recipe updated Jan 15, 2019


  • All purpose flour icon
    All purpose flour
  • Sugar icon
  • Unsalted butter icon
    Unsalted butter
  • Salt icon
  • Egg yolk icon
    Egg yolk
  • Vanilla extract icon
    Vanilla extract
  • Bottled lemon juice icon
    Bottled lemon juice
  • Water icon
  • Strawberries icon
  • Sugar icon
  • Ricotta cheese icon
    Ricotta cheese
  • Powdered sugar icon
    Powdered sugar
  • Lemon zest icon
    Lemon zest
  • Balsamic vinegar icon
    Balsamic vinegar


  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Blender
  • kCook icon Large mixing bowl
  • kCook icon Blender jug
  • kCook icon Tart pan - 9.5 x 1"
  • kCook icon Lightly floured surface
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Saucepan

Step preview

  1. Pre-heat
  2. Get a clean blender jug
  3. Add all purpose flour
  4. Add sugar
  5. Add diced unsalted butter
  6. Add salt
  7. Blend until completely mixed then set aside
  8. Get a clean small bowl
  9. Add egg yolk
  10. Add vanilla extract
  11. Add bottled lemon juice
  12. Add cold water
  13. Mix until completely mixed
  14. Transfer eggs to dough
  15. Blend until dough forms
  16. Transfer dough to lightly floured surface
  17. Knead for approx 5min
  18. Roll out into a circle
  19. Transfer dough to tart pan
  20. Prick
  21. Cover with plastic wrap
  22. Freeze for approx 10min until firm
  23. Fill with pie weights
  24. Bake for 20min until golden brown
  25. Set aside for approx 45min and continue
  26. Get a clean medium bowl
  27. Add halved strawberries
  28. Add sugar
  29. Stir
  30. Let rest for 30min
  31. Strain with sieve and reserve liquid
  32. Get a clean large mixing bowl
  33. Add ricotta cheese
  34. Add powdered sugar
  35. Add bottled lemon juice
  36. Add lemon zest
  37. Add vanilla extract
  38. Beat until stiff
  39. Transfer cheese mixture to tart pan
  40. Transfer fruit to tart pan
  41. Arrange
  42. Get a clean saucepan
  43. Add balsamic vinegar
  44. Transfer juice to glaze
  45. Simmer for approx 15min until thickened
  46. Transfer glaze to tart pan
  47. Serve
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