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
Angela says
This was such an incredible dessert recipe! I can't wait to make it again...YUM!!!
Amy says
The texture of the whipped ricotta was like silk. It’s such an elegant, sophisticated dessert that wasn't overly sweet.
Ben says
Pro tip: If you don't have almond flour, your food processor and a bag of almonds do the trick. That's how I made this. So good.
Terri says
SO yummy. I love that sweet ricotta with the berries. Such a great combo.
Beth says
This is one of the best tarts I've ever made! I can't wait to make it again with ALL the berries!
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!
Dee says
It's gorgeous -- The perfect summer dessert! Thanks for sharing at Merry Monday!
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!
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!
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