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.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 1 1/2 cups almond flour
- 3 tablespoons sugar
- Pinch of salt
- 6 tablespoons butter, chilled and cubed
- 2-3 tablespoons cold water
- 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
- 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.
- 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!