Fresh Strawberry And Ricotta Tart

I always think of an Italian grandmother when I make this ricotta tart — you know, the one who would bring you a perfectly scooped ice cream cone when you were at a sleepover, having just whipped up the ice cream and probably the cone as well. They were the ones who never had a recipe for anything; they just knew that a little bit of this and a little bit of that made something incredibly yummy. As I am not Italian, I have taken the liberty of replacing some of the traditional ricotta with cream cheese for a smoother texture. Small strawberries are best for this tart, but you can also use large strawberries if you slice them in half.  See all tart recipes.