Michelle Darmody: How to make a delicious no-bake strawberry tart

This recipe can also be used for cheesecakes or chocolate filled tarts

Sweet Strawberry Tart with cream and strawberry coulis shot on a rustic background

A No-Bake recipe is great at this time of year when you may not have the oven on as often. This tart recipe uses a simple base that is cooled in the fridge and is very versatile.

It can also be used for cheesecakes or chocolate filled tarts. Here the crunchy base is topped with whipped ricotta and fruit. Whipping and adding air to this soft white cheese transforms its texture making it lighter and far smoother. The softness allows the sweetness and subtle milky flavour of the ricotta to shine through and the addition of icing sugar gives it structure, stiffness and extra sweetness. I love the addition of a little cardamom but you can omit this if you prefer. I find that cardamom and strawberries complement each other very well. Similarly, the balsamic vinegar is an optional extra but it does enhance the taste of the strawberries. Its acidity helps to break down the cell walls of the berries in a process called maceration, and it also intensifies the natural fruit sugars within the strawberries.

Whipped ricotta can also be eaten as a dip for biscuits or a savoury version can be used for crackers or vegetables. A lemon and cracked black pepper version works very well with a sprinkling of sea salt flakes and a drizzle of olive oil to serve.

No-Bake Strawberry Tart

recipe by:Michelle Darmody

A no-bake recipe is great at this time of year when you may not have the oven on as often.

Servings

8

Preparation Time

 20 mins

Cooking Time

 20 mins

Total Time

 40 mins

Course

 Baking

Ingredients

• For the base

• 275g digestive biscuits, blitzed in a food processor until smooth

• 130g butter, melted

• ¼ tsp ground cardamom

• For the filling

• 125g strawberries, stalks removed

• ½ tbs honey

• ½ tsp lemon juice

• ½ tsp balsamic vinegar – optional

• 300g ricotta, drained

• 50g icing sugar

• 1 tsp vanilla extract

• To decorate

• 100ml cream, whipped to stiff peaks

• 150g strawberries

Method

1. Line the base of a fluted 9-inch tart tin with parchment and grease the sides.

2. Stir the biscuit crumbs and ground cardamom into the melted butter until completely combined.

3. Press the mixture tightly into the tart case so that it comes up the sides and covers the base generously.

4. Place the tart base into the fridge to cool completely.

5. Place the 125g of strawberries, the honey, lemon juice and balsamic vinegar into a saucepan and simmer gently for ten minutes.

6. Set aside to cool.

7. Once cool, blend it in a mixer until smooth.

8. To make the filling, add the ricotta and icing sugar, vanilla and a tablespoon of the strawberry coulis to the bowl of a mixer and whisk until smooth and aerated.

9. Scoop this into the tart case and place back into the fridge to firm up until you need it.

10. When you want to serve your tart, remove it from the tin and top it with the remaining coulis, a dollop of whipped fresh cream and some strawberries.

Baker's Tips

For a smoother finish, you can drain the coulis through a sieve instead of blending it.

To form smooth edges around the tart base, firstly press the mixture very firmly with your hands then use a sharp knife to trim the top in line with the edge of the tin.

It is good to have the crumb very finely ground for the base when mixed with the melted butter — it should resemble fine damp sand. It should hold together well and not have dry clumps. Any big chunks of biscuit will cause the base to crack and crumble when it is being cut.

To ensure a smooth base, use a flat-bottomed object as a final pressing. Something like the base of a clean saucepan or a flat-based jug.

When whisking the ricotta and the other ingredients, make sure to keep an eye and do not over-whisk as it will add too much air and cause the ricotta to split. Thirty seconds to a minute is plenty of time depending on your ricotta.

It is best to use cold ricotta as it will whisk better. Low-fat versions will not whisk as well. Full-fat is best for consistency and texture.

You will need a mixer to whip the ricotta sufficiently as it generally needs a bit of speed to add the air and ensure it is smooth enough. Hand whisking does not really work as well.

It is best to eat this tart soon after assembling and it does not freeze very well.

Three delicious variations

Ginger and raspberry

In place of the digestive biscuits, use 300g of gingernuts and continue the recipe as is. In place of the strawberries, use raspberries to make both the coulis and decorate the tart.

Chocolate and orange

Dark chocolate digestives work very well for this base. I make the ricotta without any coulis and add the zest of three oranges instead.

The tart can still be topped with fresh fruit for a nice summer feel.

Roasted peach tart

For this. I make the same base and whip the ricotta without adding the coulis. To decorate, stone and slice four peaches and toss them in some maple syrup before roasting them until soft.

Let them cool completely before piling them on top of the tart.