Battered Ricotta Berry Tart – Proud Italian Chef

This is one of those desserts that is just so satisfying, it’s light, not too sweet, it uses fresh seasonal berries. There’s lemon and vanilla flavor in the background and it’s all surrounded by crunchy phyllo batter. It’s a battered ricotta pie and you don’t even have to pull out your mixer!

Berry Ricotta Tart

I love making tarts with ricotta and love using phyllo which is VERY forgiving by the way. Of course, this would be just as delicious if you make or buy your own pie crust and use that, but you’ll have to blind bake this too. You can also mix the berries you use, I made sliced ​​strawberries, blackberries and blueberries.

I wouldn’t make too many strawberries, they’re not as firm as the others I’ve mentioned, they tend to soak up the pie a lot quicker, but if you eat them right away it doesn’t matter.

Berry Ricotta Slice

The hardest part will be waiting for it to cool so you can grab a piece of coffee. Don’t forget to sprinkle it with a nice powdered sugar shower! With Mother’s Day around the corner, this could be just the thing for that special mom in your life.

Whipped Ricotta Berry Tart

A berry ricotta tart, not too sweet but oh so delicious with a lovely crispy phyllo crust.


  • ½ stick unsalted butter, melted
  • 8 sheets of phyllo dough
  • Tart pan with removable base, I used an 11 x 8 rectangular pan
  • 2 cups whole milk ricotta, make sure it’s drained well if it’s from a deli, or use a good quality ricotta from a grocery store in the cheese section
  • 2 eggs
  • ½ cup sugar
  • ¼ cup cream
  • the zest of 1 lemon
  • ½ teaspoon lemon extract
  • 1 teaspoon of vanilla
  • a mix of berries, I don’t measure these, I just fill in and cover the top of the pie to my liking
  • Powdered sugar for sprinkling the cooled cake


  1. Preheat your oven to 350F, you will par bake the phyllo for 15 minutes.
  2. Brush the tart pan all over with the melted butter.
  3. Working quickly, add phyllo, 1 sheet at a time, and brush with the melted butter. Repeat brushing the butter on any remaining phyllo sheets.
  4. You will layer them on top of each other and crush them on the sides of the pan. Don’t worry if they break, no one will know, Phyllo is very giving.
  5. Place the tart pan on a baking sheet for easy in and out of the oven and place in your preheated oven for 15 minutes.
  6. If it puffs up when you take it out, just press it down with the back of a spoon, set aside and make your filling now.
  7. Now increase the oven temperature to 375F.
  8. In a medium bowl, whisk together the ricotta, eggs, heavy cream, sugar, zest, and extracts until nicely smooth.
  9. Pour the filling onto the pre-baked phyllo dough.
  10. Scatter your berries all around, fill in and cover the top with the ricotta mixture.
  11. Bake for another 30-45 minutes, remember it all depends on your oven, everyone is different and also if the ricotta has a lot of moisture and is not drained properly it could also affect the cooking time, I did not used Delicatessen Art.
  12. After 30 minutes take the tip of a knife and see if it comes out the center fairly clean, if not check every 5 more minutes.
  13. Allow the tart to cool before slicing, then sprinkle with powdered sugar.
  14. Enjoy this creamy, crunchy berry bite!


Print friendly, PDF & email

Source link