• Prep time
    10 minutes
  • Cooking
    25 minutes + CHILLING
  • Serves
  • Difficulty


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


  • 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.
  • Reduce heat to 180˚C conventional or 160˚C fan-forced. Place tart tins on a large baking tray.
  • 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.
  • 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.