There is nothing more positively delightful than a cheese tart with fresh fruit. This Whipped Ricotta treat is a simple, elegant dessert topped with a bountiful amount of blueberries and a sprinkle of turbinado sugar.
It’s no secret here that cheesecake is one of my family’s favorite desserts. Nothing quite compares to that rich, luscious center – sometimes swirled with chocolate, sometimes topped with fruit, or my personal favorite – left plain with just a simple buttery graham crust.
It goes without saying that when company comes, the cheesecake is in unanimous demand.
This summer has been greeted with many gatherings both big and small. I felt compelled to try something new when it came to dessert so I opted for a whipped ricotta tart.
I’m always looking for a way to incorporate fresh berries into my dishes while they are in peak season.
The recipe itself is effortless. I used almond flour for the crust, and for the filling only a few simple ingredients are needed.
I swirled the whipped center with a spoonful of blueberry preserves which is completely optional as the tart would still be divine without the added blueberries.
Once the tart is slightly cooled from baking, top generously with as many fresh berries as you can fit.
Chill the tart completely however before serving.
We sat out on the porch with our ricotta tart and watched the gold, dusty summer light fade behind the hedges.
Summer sunsets have a magical way of leaving a certain calm in its wake.
The sweet evening air filled our senses, as we sat about enjoying these cherished moments together.
Friends, I hope you give this tart a try. It’s the perfect ending to a summer’s day.
Whipped Ricotta & Blueberry Tart
- Total Time: 45 minutes
- Yield: 8 1x
Ingredients
Sweet Almond Crust:
- 1 1/2 cups almond flour
- 3 tablespoons sugar
- Pinch of salt
- 6 tablespoons butter, chilled and cubed
- 2–3 tablespoons cold water
Whipped Ricotta Filling:
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1 egg
- 1 tablespoon vanilla extract
- 4 tablespoons sugar
- Zest of 1 lemon
- 3 tablespoons blueberry preserves
- 1 cup fresh blueberries, for topping
- Turbinado sugar, for sprinkling
Instructions
Sweet Almond Crust:
- In a small bowl whisk together flour, sugar and salt.
- Add the cubed butter and using a pastry blended, mix until crumbly but still holding together.
- Add water 1 tablespoon at a time as you need it.
- The dough may be soft, so press it into the tart pan.
- Cover and chill the dough for about 1 hour.
- Preheat oven to 350 degrees F.
- Place a sheet of parchment paper over the chilled crust and then pour baking beans in the center.
- Blind bake for 6-8 minutes.
- Remove the crust and cool slightly before filling.
Whipped Ricotta Filling:
- In a bowl whisk together ricotta and cream until smooth and thick.
- Add the egg, vanilla, sugar, and lemon zest. Whisk again until incorporated.
- Pour the filling into the center of the cooled tart shell.
- If desired, drop 3 spoonfuls of blueberry preserves into the filling and using a thin knife, swirl through the batter.
- Bake the tart for about 35 minutes or until the center has almost set and the crust is golden.
- Remove and let cool on a rack. When the tart has cooled just a slight bit, top with blueberries. Allow to cool completely now. Sprinkle with turbinado sugar and serve!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
Toodles,
Tammy<3
[email protected]'s kitchen says
Blueberries forever!!!
Love your tart!!!
Liz says
Just stunning! I love the double dose of blueberries!!!
Rachel @ Baked by Rachel says
This is SUCH a pretty tart!
Kristen Chidsey says
Catherine, this is absolutely gorgeous!! I am in love with this!
Ashley | Spoonful of Flavor says
What a beautiful tart! I love that you used a whipped ricotta filling. I can imagine that this tart tastes amazing!
Cynthia | What A Girl Eats says
What a beautiful tart Catherine! I love that the crust is gluten free too!
allie @ Through Her Looking Glass says
Dear Tammy, this is such a gorgeous tart. Love the fresh blueberries with ricotta. Wish I was on that porch with you, fork in hand! Hope you are all having a wonderful summer! XO
Shashi @ RunninSrilankan says
Dear Catherine,
I must say, this rich luscious tart has me drooling over here! In my opinion, this tart is better than cheesecake – loving the whipped ricotta/cream base and ooh those swirls of blueberry preserve are making my knees buckle! What a lovely dessert to enjoy a summer evening with!
Big Daddy Dave says
Tammy, I love blueberries…just bought 2 more pints today. I’m not a big cheesecake fan although my wife is. However, when it comes to cheesecake made properly with ricotta cheese, even I can’t get enough of it! Take Care, Big Daddy Dave
Jolina - The Unlikely Baker says
This is a stunning tart. I’m already a fan of ricotta cheese and I’m excited to try it whipped! Love it. I cannot wait to try (if only we had your lovely porch too…ah well, our tiny balcony will have to do lol!)
Molly Kumar says
The Tart looks so pretty !!! I love Blueberry tarts but have never tried making with Ricotta. Bookmarking your recipe to try soon.
gloria says
Tammy !! Look absolutely wonderful and the pictures are stunning !!
Hugs !
Dottie Sauchelli-Balin says
Hi Tammy,
Wow, Blueberries are the best…this is a definite must make. I love the swirls, it looks so pretty, but the blueberries on just add that extra wow factor. This is not hard to prepare and I just bought a new tart pan. So I will have to try this one for sure. Thank you dear friend for sharing…Enjoy the rest of the week.. (PS your photos are awesome…)
Hugs Dottie 🙂
Tina Dawson | Love is in my Tummy says
oh those blueberries in that last pic – made my heart skip a beat! Lovely pictures and amazing flavours to play with here…. can’t wait to try this myself….
Lisa | Garlic Zest says
This is gorgeous –and you had me at blueberries! I definitely will be making this one over the summer!
Matt @ Plating Pixels says
Oh my goodness such as gorgeous recipe and so many blueberries! Lovely work and pinning to try later.
[email protected]'s Recipes says
That looks stunning! I love that it’s loaded with seasonal berries!
claudia says
just the thought makes me swoon!
Ginger Wroot says
I feel fortunate to have come across your lovely blog, found via a rather circuitous path from Twitter. Such yum-looking recipes, and your photographic style is striking and so professional! I look forward to returning here soon to see what other fab recipes you’re creating. Pinned this ricotta tart, and looking forward to making it while blueberries are on sale at the grocery. –Ginger
http://gingerwroot.com
Miz Helen says
This is a beautiful Tart and we would just love it! Thanks so much for sharing with Full Plate Thursday this week. Hope you are having a great day and come back to see us real soon!
Miz Helen
Angelina @ Peonies & Orange Blossoms says
OH YUM YUM!! This sounds delicious. You photography is incredible as well. I just want to take a bite out of my screen. Thanks for sharing with ThursdayFavorite Things – look for your feature on my blog Wed night! Angelina @ Peonies & Orange Blossoms
Jess says
Oh man does this sound delicious! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, and tips:
https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Jenna M says
Hey, I want to make this tart but I don’t have almond flour or tubinado sugar. Are there any substitutes?
Thanks!!
Living the Gourmet says
Dear Jenna, Thank you so much for stopping by. Yes, you can substitute the almond flour with regular flour if that is all you have on hand. As for as the turbinado sugar you can sprinkle plain sugar over the tart or just omit. Enjoy and please let me know how it turns out! Have a wonderful weekend!
Dee says
It’s gorgeous — The perfect summer dessert! Thanks for sharing at Merry Monday!
Amy @ Ms. Toody Goo Shoes says
Catherine, this is my favorite kind of dessert! Looks scrumptious! Thanks so much for linking up your posts to Best of the Weekend – this one will be featured tomorrow night!