Photo: Massimo Adami
strawberry-ricotta graham tartlets
15 ingredients
openrecipes
I know what you’re thinking, “Really, Deb? Tarts ?” And I realize that it might seem that I’m in a tart rut, what with those and the distinctly tart-looking and now these strawberry ricotta tarts. But you see, they’re all very different animals parading under the guise of tart-dom and really — because I am allowed to choose favorites, did you know that? — these are the best ones yet.
Estimated Nutrition (whole recipe, rough)
976
Calories
26g
Protein
24g
Fat
165g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1/4 cup whole wheat flour, or graham flour if you can get it
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- Pinch of ground cloves
- 1 stick unsalted butter, softened
- 2 tablespoons light brown sugar
- 3 tablespoons plus 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired)
- 3/4 pound strawberries, thinly sliced
- 1 1/2 tablespoons fresh lemon juice
- 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
- 2 tablespoons confectioners’ sugar
- 1 teaspoon finely grated lemon zest
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes