Ricotta & Balsamic Roasted Strawberry Tarts

Prep: 10 minutes
Cook: 25 minutes + CHILLING
Servings: 12
Ricotta & Balsamic Roasted Strawberry Tarts

A delicious twist on a strawberry tart made easy with Pampas' Sweet Tart Cases.


  • 12 Pampas Sweet Tart Cases
  • 130g soft ricotta
  • 2 tbsp CSR Caster sugar
  • 1 tbspn cream
  • 1egg
  • 1 tspn finely grated lemon rind
  • 250g strawberries, hulled, halved or quartered
  • 2 tspns balsamic vinegar


  1. Preheat oven to 220˚C conventional or 200˚C fan-forced. Place strawberries, sugar and vinegar in a small baking dish and toss to coat. Roast for 8 minutes or until strawberries have softened and sugar has dissolved. Transfer to a bowl and chill until cold.
  2. Reduce heat to 180˚C conventional or 160˚C fan-forced. Place tart tins on a large baking tray.
  3. Whisk ricotta, 1 tablespoon of sugar, cream, egg and rind until smooth. Pour ricotta mixture into tart shell. Bake for 14 minutes or until filling is just set. Cool on a wire rack.
  4. Top tarts with strawberries and syrup. Serve immediately. TIP Only pour the roasted strawberries onto the tart when ready to serve as the syrup will soften the tart shell.