Emily's Blueberry Ricotta Tarts

You can make these with lemon zest or any other fruit. Other variations I've tried is mango (with mango bits and 1 tsp mango essence) and gooseberry (with gooseberry jam). If you use jam, use less sugar in the filling.
Makes 5 tarts.

1/2 cup all purpose flour
1/8 cup sugar
1/4 tsp salt
1 teaspoon lemon zest
1 tsp freshly grated nutmeg
1/4 cup unsalted butter, cut into pieces and chilled
1/2 egg yolk

1 cup ricotta cheese
3 tbsp unwhipped equivalent canned whipped cream
the rest of egg from crust
1/4 cup sugar
1/4 cup fresh blueberries, finely pureed
several fresh blueberries
1/4 tsp vanilla extract
1-1/2 tbsp all purpose flour

The recipe:
1. To make the crust, combine flour, sugar, salt, lemon zest, and nutmeg.
2. Cut in butter and fold in egg yolk until dough comes together.
3. Refridgerate dough for an hour.
4. To make filling, combine all filling ingredients and mix until smooth.
5. Chill filling for 20 minutes.
6. Roll out dough and divide into 5 equal non-stick muffin trays.
7. Press dough lightly to cover base and edge of each well.
8. Spoon in filling to fill each shell.
9. Bake in oven at 350 degrees until center is firm to touch.
10. Turn off heat and crack oven door. Leave tarts in oven until cool.
11. Garnish with whipped cream and fresh blueberries.


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