Dos Lunas Ricotta Cheese and Orange Moscato Tart with Almond Pastry and Strawberries


This is a great dessert for those who are not fans of rich, overly sweet desserts.

Fairly difficult

Dos Lunas Ricotta Cheese and  Orange Moscato Tart with  Almond Pastry and Strawberries


For 1 Batch(es)


  • 1 1/2 cups Dos Lunas fresh ricotta
  • 5 egg yolks
  • 1/2 cups sugar
  • 1/4 teaspoons kosher salt
  • 1/2 cups Texas Hills Vineyard Orange Moscato
  • 1 lemon, zested


  • 18 ounces strawberry preserves (such as Confituras)
  • 1 pounds fresh Hill Country strawberries, hulled and sliced lengthwise into thin slices
  • powdered sugar for dusting


  • cups sliced, skin-on almonds
  • 3/4 cups all-purpose flour
  • 2 teaspoons minced lemon zest
  • 1/4 cups sugar
  • 1/4 teaspoons kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1 egg
  • 1 tablespoons cold water

Dos Lunas Ricotta Cheese and Orange Moscato Tart with Almond Pastry and Strawberries Directions

  1. Pastry: process the almonds in a food processor until finely chopped. Add the flour and pulse 3 to 4 times to blend. Add remaining ingredients and process until the dough forms a cohesive ball.
  2. Turn out the dough into a 10-inch removable-bottom tart tin. Press the dough into the bottom and up the side of the tin.
  3. Prick the dough all over with a fork—including the sides—and place on a baking sheet. Freeze for 1 hour.
  4. Heat the oven to 475°. Bake the pastry for 10 minutes, or until golden brown. Cool on a wire rack in the tart tin.
  5. Reduce the oven temperature to 350°.
  6. In the bowl of a stand mixer fitted with a whisk attachment, whisk the ricotta on medium speed until very smooth and fluffy, about 3 minutes.
  7. Add all of the remaining filling ingredients and beat until well blended.
  8. Spread in the cooled tart shell and bake until set in the center—about 50 minutes to 1 hour. (A toothpick inserted in the center of the tart should come out clean.)
  9. Transfer the tart pan to a wire rack and cool completely.
  10. While the tart is baking, heat the strawberry preserves in a heavy-bottomed, 2-quart saucepan over medium heat. When the jam is melted, strain through a fine mesh strainer over a metal bowl. Stir the fruit with the back of a spoon to extract all of the liquid from the jam. Discard the pulp and set the glaze aside.
  11. When the tart has cooled, dust the edge of the pastry with powdered sugar. Beginning at the outside edge of the tart, arrange the strawberry slices in concentric circles, slightly overlapping. Use a pastry brush to brush the glaze over the strawberries. Set aside until the glaze is set.
  12. Remove the tart from the tin to a platter. Slice into wedges to serve.

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