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Ricotta and Blackberry Tart

17/11/2023

The ricotta and blackberry tart is a dessert that combines the sweetness and creaminess of ricotta cheese with the slightly sweet tartness of the blackberries, all enclosed in a crispy shortcrust pastry base. Here is the recipe:

Ingredients

For the shortcrust pastry:

  • 300g of 00 flour
  • 150g of cold butter
  • 120g of sugar
  • 1 whole egg
  • Grated zest of 1 lemon
  • A pinch of salt

For the filling:

  • 250g of fresh sheep’s milk ricotta
  • 120g of sugar
  • 2 egg yolks
  • 1 teaspoon of vanilla extract
  • Grated zest of 1 lemon
  • 200g of fresh or frozen blackberries
  • Icing sugar (for decorating, optional)

Preparation

  1. Start by preparing the shortcrust pastry: sift the flour and place it in a mound on a pastry board. Add the butter cut into small pieces, sugar, egg, lemon zest, and pinch of salt at the center. Quickly work the ingredients until you obtain a smooth and homogeneous dough. Form it into a ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes.

  2. Meanwhile, prepare the filling by whisking together the ricotta with sugar, egg yolks, vanilla, and lemon zest until you get a smooth and homogeneous cream.

  3. Preheat the oven to 180°C (350°F).

  4. Roll out the shortcrust pastry with a rolling pin to a thickness of about 5mm and use it to line a previously buttered and floured tart pan, creating a border.

  5. Pour the ricotta mixture into the pan with the shortcrust pastry and level it with a spatula. Distribute the blackberries over the surface.

  6. Bake for about 30-35 minutes or until the pastry is nicely golden and the filling has set.

  7. Let the tart cool down before dusting with icing sugar, if desired, and serve.

Note: If you can’t find blackberries, you can replace them with other types of berries or fruit of your choice depending on the season and your personal taste.

Curiosity

This is a version of the classic dessert that combines two mainstays of Italian cooking: shortcrust pastry, which we find in many sweet preparations, and ricotta, a fresh cheese that’s versatile for both sweet and savory recipes. The blackberries add a touch of rustic freshness to the tart.

Ricotta and Blackberry Tart