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Ricotta tart with balsamic roasted rhubarb

Ricotta tart with balsamic roasted rhubarb

Total Time
55 min
10 min
45 min
Unusual for a dessert, the balsamic vinegar makes this a tasty dish – a perfect way to end a dinner party.


Reduced-fat shortcrust pastry

1 sheet(s), just thawed

Reduced-fat ricotta cheese

500 g

Vanilla bean paste

1 tsp

Caster sugar

¼ cup(s), (55g)


500 g, (1 bunch), trimmed, cut diagonally into 5cm lengths

Balsamic vinegar

1 tbs


1 medium, zested, juiced


1 medium, lightly beaten


  1. Preheat oven to 200°C. Use a rolling pin to roll pastry out to 3mm thick. Line a 23cm round fluted tart tin with removable base with pastry. Use a small knife to trim excess pastry. Use a fork to prick the base. Place on a baking tray. Bake for 12-15 minutes or until lightly golden. Remove from oven. Reduce oven to 160°C.
  2. Meanwhile, combine the ricotta, egg, vanilla and 2 tablespoons sugar in a medium bowl. Spoon the ricotta filling into the pastry case and smooth the surface with the back of a spoon. Bake for 30 minutes or until just set. Set aside for 10 minutes before placing in the fridge to chill.
  3. Meanwhile, line a baking tray with baking paper. Scatter rhubarb over the prepared tray. Drizzle with the balsamic and 1 tablespoon orange juice. Sprinkle with remaining sugar and half the zest. Bake for 10-15 minutes or until tender but still holding its shape. Set aside to cool completely.
  4. Place the ricotta tart on a serving platter. Top with the rhubarb and cooking juices. Sprinkle with the remaining zest to serve.