made with sun-kissed ripe berries, delicate and rich ricotta cheese, over a buttery and crumbly crust
I was walking past a bakery the other day, and there it was. A big fat slice of the most luscious-looking berry tart. And it got my attention, with its sweet berries on top, the rich and velvety filling and the perfectly looking crust. It was clearly calling my name!
Most people would have probably rushed over and bought the slice. But not I. What if it wasn’t as delicious as I imagined?!? A big dry and tasteless, disappointing piece of sugar-filled concoction.
Rather than taking that chance (I guess I’m not a big risk-taker, haha) I thought I should make my own ricotta berry tart. As scrumptious as I imagined.
And BAM! Here it is.
Doesn’t it look just perfect?!? It sure turned out yummy. Rich, creamy and perfectly sweet. Somewhat like a cheesecake. But less cheesy and more cake-y. Rich, but not too heavy. Sweet, but not overly sweet. You know what I mean, right?! If not, you will have to try this recipe, and tell me what you think.
Ingredients: to make a 14 x 5 inches tart (35.5 x 12.5 cm)
for the crust:
- 1 egg
- 1/3 cup (65 gr) of sugar
- 4 oz (115 gr) of unsalted butter, softened*
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 2 tablespoons (30 ml) of milk
- 1 1/2 cups (225 gr) of all purpose flour
for the filling:
- 12 oz (340 gr) of ricotta cheese (I use whole milk)
- 3 eggs
- 2/3 cup (130 gr) of sugar
- 1 teaspoon of vanilla
- 2 tablespoons (20 gr) of corn starch
- 1 pinch of salt
- 1 1/4 cups (150 gr) of berries (frozen or fresh)
*Remove the butter from the refrigerator for about 20- 30 minutes.
Starting with the crust:
You can use your spoon (a little hard to do) or your hands (easier!). You can sprinkle lightly with flour if the dough sticks to your fingers.
2. Prepare the filling: Combine all the ingredients (ricotta, eggs, sugar, vanilla extract, corn starch and salt) in a bowl.
And blend well.
Pour the filling on the tart crust.
Sprinkle the top with the berries.
3. Bake at 375° F (190° C) for 50-55 minutes or until the edges are golden and the middle is set.
Wait for the tart to cool off, before removing from the pan.
Sprinkle with powdered sugar if you’d like and serve.
Store in the refrigerator. Enjoy :)