Monday, July 6, 2020

Ricotta Berry Tart

Some desserts are just so good they deserve a repeat performance. That's how it is with this tart. I made it two weekends in a row for two different parties because it's just that good. It's very impressive looking, and it's not too difficult to make. But you can pretend it is.

It's also a great way to take advantage of all the delicious summer berries that are abundant right now.

The ricotta filling is what really sets this tart apart. It's not cheesecakey, not super creamy, not really cakey either. It's unique. And since this tart will serve 10 to 12 people, you have enough for a crowd. I've also frozen a couple pieces that were leftover, and that worked really well. I love when you have a few pieces of dessert just waiting in the freezer for the right occasion, like a Tuesday!

The only "tricky" thing about this tart is getting it from the counter into the oven. It will be filled to the brim!

Here it is before it gets baked topped with the beautiful berries.

And here it is after it has cooled and the side of the tart pan has been removed.

I hope you enjoy it as much as we did! (do...)

Find more great recipes at Inspire Me, Inspire Me 2, Hearth and Soul, Fabulous, Tasty Tuesdays.

Ricotta Berry Tart

1 egg
1/3 cup sugar
1/2 cup butter, softened
1/4 tsp. salt
1 tsp. vanilla
2 Tbsp. milk
1 1/2 cups flour

12 oz ricotta cheese (I use whole milk)
3 eggs
2/3 cup sugar
1 tsp. almond extract (or vanilla)
2 Tbsp. corn starch
1 pinch salt
1 1/4 cups berries (raspberries, blueberries, blackberries)

For the crust, using an electric mixer, combine the egg and sugar until blended. Beat in the butter, salt and vanilla. Add the flour and milk and mix until combined. Pat the crust into the bottom and up the sides of a greased and floured 9" or 10" tart pan. You may want to grease your hands first - this will make it easier to work with the dough. (I spray my hands with nonstick spray, which works great!) Prick the dough with a fork a few times.

Wipe out the mixing bowl and add ricotta cheese, eggs, sugar, almond or vanilla extract, corn starch and salt. Beat until smooth and creamy. Carefully pour into the prepared crust. Top with the berries. Bake at 375 for 45-50 minutes or until the top is set and edges start to become golden.

Let cool on a wire rack in the pan before removing the sides of the pan. Refrigerate until ready to serve. I like to have the tart sit at room temperature for about 1/2 hour before serving. Immediately before serving, dust with powdered sugar, if you like. Serves 10-12.

Recipe Source: Cooking with Manuela

1 comment:

  1. What a gorgeous summer dessert, Sara! Your Ricotta Berry Tart is a real treat! Thank you for sharing with the Hearth and Soul link Party!


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