Strawberry Ricotta Tart with Almond Crust & Lemon Glaze

✨ Why You’ll Love This Recipe

Naturally sweetened and gluten-free
Creamy, lemony ricotta filling with light texture
Seasonal berries on top = spring vibes
Beautiful centerpiece for Easter dessert table
Prep-ahead and chill – no stress on the holiday!

📋 Recipe Overview

Category: Dessert / Spring Tart
Servings: 8
Prep Time: 20 minutes
Bake Time: 20–22 minutes
Chill Time: 2 hours
Total Time: ~2 hours 45 minutes (including chilling)

🛒 Ingredients

Almond Crust:

1½ cups almond flour

2 tbsp coconut flour (or oat flour)

2 tbsp maple syrup or honey

1/4 cup melted coconut oil or butter

1/2 tsp vanilla

Pinch of salt

Ricotta Filling:

1 cup whole milk ricotta

1/2 cup plain Greek yogurt (or coconut yogurt)

Zest of 1 lemon

Juice of ½ lemon

2 tbsp maple syrup

1 tsp vanilla extract

Topping:

1 cup fresh strawberries, sliced

Optional: 1 tbsp chopped pistachios or mint

Optional: drizzle of honey or glaze (see pro tips)

🔥 Instructions

1. Make the Crust

Preheat oven to 350°F (175°C).

Mix crust ingredients in a bowl until crumbly but sticky.

Press into a tart pan with a removable bottom.

Bake for 20–22 minutes until golden. Cool completely.

2. Make the Filling

In a bowl, whisk together ricotta, yogurt, lemon zest, juice, maple syrup, and vanilla until smooth.

3. Assemble the Tart

Spread filling into cooled crust. Chill for at least 2 hours to set.

4. Decorate

Top with sliced strawberries and optional garnish. Serve chilled!

📊 Nutrition Snapshot (Per Slice – Approximate)

Calories: ~260
Protein: 9g
Carbs: 15g
Sugar: ~8g (natural)
Fat: 18g
Fiber: 3g

🔄 Easy Swaps & Variations

Dairy-free? Use vegan ricotta and coconut yogurt
Berry swap? Use raspberries, blueberries, or even figs
Crust twist: Use crushed pistachios or hazelnuts
Lower sugar? Use stevia, monk fruit, or skip sweetener in filling
Make mini tarts using muffin tins for cute, individual servings

🧠 Pro Tips

🧈 Press crust with the back of a spoon for even thickness

❄️ Chill the filling before topping for best slice texture

🍯 Want a glossy finish? Warm 1 tbsp apricot jam + water and brush over strawberries

🌸 Use edible flowers for a festive Easter look

Store covered in the fridge up to 3 days – it gets even better!

❓ Frequently Asked Questions (FAQ)

Can I make this tart ahead of time?
Yes! You can prepare the crust and filling a day in advance. Assemble and add the toppings on the day of serving for the best presentation.

Is this tart suitable for those with gluten intolerance?
Absolutely. The almond and coconut flour crust is naturally gluten-free.

Can I use frozen strawberries?
Fresh strawberries are recommended for the best texture and appearance. If using frozen, thaw and drain them well before topping.

What can I use instead of ricotta?
Mascarpone cheese or a dairy-free cream cheese alternative can be used, though the flavor and texture will vary.

How do I store leftovers?
Keep the tart covered in the refrigerator. Consume within 3 days for optimal freshness.

💬 Final Thoughts

This Strawberry Ricotta Almond Tart is everything Easter should be: fresh, light, celebratory, and just the right amount of indulgent. It pairs perfectly with tea, coffee, or a chilled glass of prosecco—and will leave your guests raving.

🍓 Loved this Strawberry Ricotta Almond Tart?
Share your beautiful Easter bakes on Instagram or Pinterest! Tag @savoryritual and use the hashtag #SpringBerryTart so we can see your delicious creation. We can’t wait to feature your festive masterpiece! 🌸✨