Family friendly Dessert Italian

Ricotta tart with blueberries

Name: Ricotta tart with blueberries
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6
Cuisine: /italian
Ingredients: 450g block sweet shortcrust pastry; 250g ricotta; 1/2 cup (110g) caster sugar; 3 eggs; 1 tsp vanilla extract; 1/2 cup (125ml) thickened cream; 2 tbs plain flour; Grated zest of 1 lemon, plus 2 tbs lemon juice; 2 x 125g punnets blueberries; 1 vanilla bean, split, seeds scraped; 2 tsp arrowroot

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by delicious. team

delicious. team

Oct 03, 2015

Fresh ricotta is so creamy and indulgent, but (bonus!) also packed with protein. So basically, this dessert makes you crazy healthy.

450g block sweet shortcrust pastry
250g ricotta
1/2 cup (110g) caster sugar
3 eggs
1 tsp vanilla extract
1/2 cup (125ml) thickened cream
2 tbs plain flour
Grated zest of 1 lemon, plus 2 tbs lemon juice

Blueberry compote

2 x 125g punnets blueberries
1 vanilla bean, split, seeds scraped
1/2 cup (110g) caster sugar
2 tsp arrowroot

Method

1.

Roll the pastry out on a floured board to 38cm x 14cm. Use to line a 34cm x 10cm rectangular loose-bottomed tart pan. Prick base with a fork, then chill for 30 minutes.
2.

Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights or rice. Bake for 3 minutes until golden. Blend remaining ingredients in a processor until smooth. Pour into tart case and bake for 30 minutes until set. (Reduce oven if tart is browning too quickly – it should be quite pale.) Cool.
3.

Meanwhile for compote, place berries, vanilla pod and seeds and sugar in a pan with 1/2 cup (125ml) water. Stir over low heat to dissolve sugar, then simmer for 2-3 minutes. Mix arrowroot with 2 tbs each water and berry liquid. Stir into berries and cook for 2 minutes until thickened. Cool. Top tart with compote and serve.