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Rhubarb ricotta tart with a slice removed showing creamy filling, roasted rhubarb topping, and golden shortcrust pastry

Rhubarb Ricotta Tart

This rhubarb ricotta tart combines a tender shortcrust base, creamy ricotta filling, and bright roasted rhubarb—simple ingredients working together through smart baking science.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

Shortcrust
  • 250 g Butter (Note 1)
  • 125 g Castor Sugar
  • 1 Eggs 70g
  • 375 g Plain flour
Rhubarb
  • 10 stalks Rhubarb
  • 200 g Castor Sugar
  • 1 Orange juiced fresh
  • 1 Orange zest
Filling
  • 360 g Ricotta cheese (Note 3)
  • 180 g Cream Cheese (Note 4)
  • 80 g Mascarpone (Note 5)
  • 120 g Castor Sugar
  • 1 Lemon zest
  • 1 Lemon Juice
  • 1 Egg 70g
  • 3 Eggs 70g separated
  • Salt pinch
Icing Sugar
  • 40 g Icing sugar
Olive oil
  • Olive Oil

Equipment

  • 1 20cm fluted tart tin removeable base
  • 1 Stand Mixer
  • 1 Stand Mixer flat paddle
  • 1 Stand Mixer Whisk
  • 1 Rolling Pin
  • 1 refrigerator
  • 1 Bowl scraper
  • 1 Oven
  • 1 Baking dish
  • 1 Scissors
  • 1 knife medium
  • 1 chopping board
  • 1 small knife
  • 1 pastry brush oiling the tin
  • 1 citrus zester
  • 1 Citrus juicer
  • 2 bowls
  • 1 Sieve
  • 1 large spoon

Method
 

  1. Preheat oven 175C
Shortcrust
  1. In a stand mixer with a flat beater add the butter and sugar. Mix until blended on a low speed.
  2. Add in the egg and combine through.
  3. Now add the flour and combine until it just comes together.
  4. Dust the bench lightly
  5. Block out the dough and wrap
  6. Refrigerate rest for 20 mins
  7. Unwrap and lightly dust the bench
  8. Roll out the dough to 4mm thick starting at the centre and working outwards on both ends
  9. Roll up on the rolling pin
  10. Oil a 20cm flan tin with a removable base and roll the dough over the tin
  11. Line the tin and dock the base trying not to stretch the pastry
  12. Run a small knife over the tin to cut off the pastry
  13. Refrigerate the base for 20 minutes
  14. Add in the oven and par bake until a light colour
  15. Cool before filling
Rhubarb
  1. Preheat oven 160C
  2. Cut the rhubarb and wash
    10 stalks Rhubarb
  3. Add to a baking tin
  4. Sprinkle with castor sugar
  5. Add orange juice and rind
  6. Mix and bake for 20 mins until the fruit still holds its shape when picked up
    10 stalks Rhubarb
  7. Stir together and set aside to cool
Ricotta filling
  1. Add to the stand mixer with a flat beater the ricotta and cream cheese until smooth on a low speed
  2. Add in the mascarpone and castor sugar and mix until just combined.
  3. Separate the eggs.
  4. Add the lemon juice and rind and egg yolks and whole egg and mix into the cheese mix and combined on a low speed
  5. Don’t over mix
  6. Set aside
  7. Whip the egg whites in a stand mixer with a whisk until medium whip
  8. Fold through the egg white into the cheese mix in three stages with a large spoon and try not to loose the aeration.
Filling the tart
  1. Reduce the oven 150C
  2. Fill the tart with the cheese mix until t is just below the flutes of the pastry and bake for 30mins until it is just set
  3. Put the rhubarb on top leaving even gaps arranging in a straight line
  4. Bake a further 25mins until firm and not ballooned
  5. Cool completed before taking out of the tin
  6. Allow 2 hours
  7. Dust with icing sugar

Video

Notes

 1-Cut butter  into small cubes and leave out the night to soften if possible or microwave 10 seconds at a time until finger soft (do not melt)
 2  -Rhubarb - cut rhubarb to length ways to fit in the tin when arranged nicely in a line.Ensure all rhubarb is the same thickness or slice in half so they cook evenly 
3- use a firm ricotta cheese.La casa Del Formaggio is a firm dry texture and my favourite. However the Ricotta smooth and creamy from the supermarket will work well too.
4- cream cheese - use a Philadelphia cream cheese not cream cheese spread or light as cream cheese as it has a firmer texture.
5- My favourite is Montefiore cheese mascarpone or La casa La casa Del Formaggio Mascarpone. However so long as you use mascarpone it will work well.
Use a pair of scissors to cut the rhubarb stalks into wedges as you are cutting the tart so the knife doesn't drag in the filling
This tart is best eaten at room temperature