This Blueberry-Ricotta Tart is a light, refreshing dessert that combines a buttery almond crust with a creamy ricotta filling and juicy blueberries. The addition of cinnamon and honey enhances the natural sweetness, making this tart both delicious and nutritious. Perfect for brunch, dessert, or a special occasion, this recipe delivers flavor while keeping it light and healthy.
Blueberry-Ricotta Tart
Course: DessertCuisine: American8
15
minutes12
minutes280
kcalA delicious tart with a creamy ricotta filling, topped with fresh, sweet blueberries for a perfect balance of flavors.
Ingredients
- For the Crust:
1 cup all-purpose flour
1/4 cup finely ground blanched almonds
2 tablespoons toasted wheat germ
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
4 tablespoons cold unsalted butter, cut into pieces
1/4 to 1/3 cup low-fat buttermilk
- For the Filling:
1 1/4 cups part-skim ricotta
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon honey
- For the Topping:
2 cups blueberries
2 tablespoons honey (for drizzling)
Directions
- Prepare the crust: Preheat your oven to 375°F (190°C). In a food processor, pulse together the flour, ground almonds, wheat germ, brown sugar, kosher salt, and baking powder. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Slowly add the buttermilk (starting with 1/4 cup) and pulse until the dough just comes together. If the dough is too dry, add a little more buttermilk.
- Press the dough evenly into the bottom of a 9-inch tart pan. Prick the crust with a fork and bake for 10-12 minutes or until golden brown. Remove from the oven and let cool.
- Make the filling: In a medium bowl, mix the ricotta, salt, cinnamon, and 1 tablespoon of honey until smooth. Spread the ricotta mixture evenly over the cooled tart crust.
- Assemble the tart: Scatter the blueberries over the ricotta filling. Drizzle the remaining 2 tablespoons of honey over the blueberries.
- Chill the tart in the refrigerator for at least 1 hour before serving for best flavor and texture.
Notes
- Nutrition Facts (per serving):
Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 30 mg
Carbohydrates: 38 g
Fiber: 4 g
Sugars: 18 g
Protein: 9 g
Sodium: 320 mg
This Blueberry-Ricotta Tart is the perfect balance of sweetness and creaminess, making it a delightful treat for any time of day. The buttery almond crust combined with the fresh blueberries and honey drizzle makes every bite irresistible. Whether for brunch or dessert, this tart will impress with its light yet satisfying flavor.
