The perfect strawberry tart that’s just right for entertaining or summertime picnics. I love that it’s not too sweet and it’s also gluten-free.

Strawberry and ricotta tart

Serves 6-8

Tart base

250 g (8 oz / 1 cup) butter

90 g (3 oz / ¼ cup) honey or 80 g (2 ¾ oz / ¼ cup) organic maple syrup

4 organic eggs, room temperature

250 g (8 oz / 2 ½ cups) almond meal

60 g (2 oz) brown rice flour or gluten-free cornflour

Ricotta cream

500 g (16 oz) ricotta, firm deli-style

1 teaspoon vanilla extract

3 tablespoons raw honey or organic maple syrup

zest from 1 orange

125 g (4 oz) mascarpone

500 g (16 oz) strawberries, washed and stems removed

To make tart base:
Preheat oven to 160°C fan-forced (320°F). Beat butter and honey together in a stand mixer until fluffy. Add eggs, one at a time, beating well between each addition. Add almond meal and rice flour and mix through until combined. Spoon into a lined pie dish and then bake for 40 minutes until golden and firm.

To make ricotta cream:
Beat the ricotta, vanilla, honey and orange zest until smooth. Fold in mascarpone. Spread ricotta over the tart base and garnish with strawberries and enjoy.

+ Notes and Inspiration
Warm a little extra honey with the juice of the orange, then brush strawberries with the orange glaze.

Recipe reproduced with kind permission from The Healthy Chef, Teresa Cutter -