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Blueberry Ricotta Tart: the recipe for a simple dessert

Total time: 100 Min
Difficulty: Low
Serves: 6 people
By Cookist
for the shortcrust pastry
Type 00 flour
260 g (2 cups and ½)
150 g (⅗ cup)
100 g (½ cup)
1 pinch
for the filling
Ricotta cheese
300 g
for the topping
Peeled almonds
White chocolate curls

The Blueberry Ricotta Tart is an easy, super delicious dessert recipe. This recipe is made of a fragrant, flaky shortcrust pastry crust, a creamy ricotta cheese filling and topped with fresh blueberries, chopped almonds and white chocolate curls.

It is the perfect dessert to serve at the end of a dinner or as a delicious snack together with a cup of iced tea. So let's see together how to make the blueberry ricotta tart in the best way.

How to make Blueberry Ricotta Tart

Start by making the shortcrust pastry. In a bowl, add flour, butter, egg, sugar and salt.

As soon as the dough is compact, transfer it to a work surface and form a soft ball. Wrap it with cling film and let it rest in the refrigerator for at least 30 minutes. In a separate bowl, add the ricotta cheese and lemon zest, then mix well.

Roll out two thirds of the dough with a rolling pin, to a thickness of about ½  cm, and line the tart mold.

Pour the filling inside and level well with the back of a spoon.

Roll out the remaining shortcrust pastry, make small disks and place them on the surface.

Bake the tart in a preheated oven at 180°C for about 55 minutes, until golden brown. Once well cooked, take the cake out of the oven and let it cool, then turn it out of the mold.

Top the tart with fresh blueberries, chopped almonds and white chocolate curls. Serve and enjoy!

How to store Blueberry Ricotta Tart

You can store the Blueberry Ricotta Tart in the refrigerator for a maximum of 2-3 days, closed in a special airtight container or covered on the surface with a sheet of transparent film.

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