Ricotta and Blueberry Tart

The ricotta and blueberry tart is a delicious dessert perfect for those who love the combination of the freshness of ricotta and the acidity of blueberries. Here’s how to make it.

Ingredients

• 300 g of shortcrust pastry (you can make it yourself or use the ready-made one)
• 250 g of fresh ricotta
• 100 g of sugar
• 1 egg
• Grated zest of 1 lemon
• 1 teaspoon of vanilla extract (or vanillin)
• A pinch of salt
• 150 g of fresh or frozen blueberries
• Icing sugar for decoration

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Roll out the shortcrust pastry on a lightly floured surface to a thickness of about 5mm.
3. Line a 24 cm diameter tart tin with the pastry, prick the base with a fork, and cut away the excess pastry on the edges. Put it in the fridge to rest for about 30 minutes.
4. In the meantime, in a bowl, mix the ricotta with the sugar, egg, lemon zest, vanilla extract, and a pinch of salt, until you get a homogeneous mixture.
5. Remove the shortcrust pastry base from the fridge, pour the ricotta mixture onto the base, and level with a spatula.
6. Distribute fresh blueberries on top of the ricotta filling, pressing them down slightly.
7. Bake in the oven for about 30-35 minutes or until the pastry is golden and the filling has set slightly.
8. Allow the ricotta and blueberry tart to cool completely before dusting it with icing sugar and serving.

Curiosities

The ricotta and blueberry tart is a dessert that combines flavors typical of Italy, with fresh ricotta often being the star of regional sweets, and the use of blueberries that give a touch of freshness and vibrancy to the dessert. If you don’t have blueberries, you can also use other berries or fruit of your choice, maintaining that delicious contrast between sweet and tart.