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Whipped Ricotta & Blueberry Tart

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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.

Living the Gourmet: Whipped Ricotta & Blueberry Tart

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.

Living the Gourmet: Whipped Ricotta & Blueberry 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.

Living the Gourmet: Whipped Ricotta & Blueberry Tart

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.

Living the Gourmet: Whipped Ricotta & Blueberry Tart

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.

Living the Gourmet: Whipped Ricotta & Blueberry TartLiving the Gourmet: Whipped Ricotta & Blueberry Tart

Yields 8

Whipped Ricotta & Blueberry Tart

10 minPrep Time

35 minCook Time

45 minTotal Time

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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:
  1. In a small bowl whisk together flour, sugar and salt.
  2. Add the cubed butter and using a pastry blended, mix until crumbly but still holding together.
  3. Add water 1 tablespoon at a time as you need it.
  4. The dough may be soft, so press it into the tart pan.
  5. Cover and chill the dough for about 1 hour.
  6. Preheat oven to 350 degrees F.
  7. Place a sheet of parchment paper over the chilled crust and then pour baking beans in the center.
  8. Blind bake for 6-8 minutes.
  9. Remove the crust and cool slightly before filling.
    10. Whipped Ricotta Filling:
  10. In a bowl whisk together ricotta and cream until smooth and thick.
  11. Add the egg, vanilla, sugar, and lemon zest. Whisk again until incorporated.
  12. Pour the filling into the center of the cooled tart shell.
  13. If desired, drop 3 spoonfuls of blueberry preserves into the filling and using a thin knife, swirl through the batter.
  14. Bake the tart for about 35 minutes or until the center has almost set and the crust is golden.
  15. 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!

Nutrition

Calories

325 cal

Fat

25 g

Carbs

19 g

Protein

8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://livingthegourmet.com/2016/07/whipped-ricotta-tart.html

Living the Gourmet: Whipped Ricotta & Blueberry Tart

Toodles,
Tammy<3

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Comments

  8. 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!
    Reply

  9. 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
    Reply

  10. 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!)
    Reply

  13. 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 :)
    Reply

  19. 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
    Reply

  20. 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
    Reply

  21. 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
    Reply

  22. 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!
    Reply

  23. Hey, I want to make this tart but I don't have almond flour or tubinado sugar. Are there any substitutes? Thanks!!
    Reply

    • 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!
      Reply

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