The last couple months have flown by for one reason or another, and sadly I just haven’t had as much time to bake all the things I’d planned. I’m sure I’ll get to them soon, but in the mean-time here’s an easy crowd pleaser perfect for a Sunday afternoon with family and friends.
Baked Blueberry and Ricotta Tart
Makes: 6-8 servings
Sweet pastry ingredients:
- 250g Plain flour
- 125g butter (cold and cubed)
- 2 Egg yolks (medium)
- 2 Tbsp caster sugar
- 1/4 Tsp salt
- 1 Tbsp milk if needed
- Sunflower oil spray
Alternatively you could just use pre-bought sweet shortcrust pastry!
- 340g Ricotta
- 3 Eggs (medium)
- 120g Caster sugar
- 2 Tbsp corn flour
- 1 Pinch of salt
- 2 Tbsp lemon zest
- 2 Tbsp lemon curd
- 150g Blueberries
- Icing sugar
Blitz the flour and butter together in a food processer (using the pulse setting) until the mix resembles crumbs/sand. Next add the egg yolks, sugar and the salt and mix in with a spoon until it forms into a ball. If the mix is too dry after it comes together you can add a dash of milk. Wrap in clingfilm and leave it to rest in the fridge for 30mins.
Pre-heat your oven to 190°C/170°C fan and liberally spray your loose bottomed tart tin with sunflower oil spray.
Remove the pastry from your fridge and put aside for 5 mins to warm before rolling out. Then lightly flour a clean surface and roll out your pastry to 1cm thick and line your tin. Next prick the base of the pastry with a fork in several places and blind bake for 10mins.
Prepare the filling by beating your eggs and caster sugar with a handheld mixed until light and fluffy. Next add the drained ricotta, cornflour, lemon curd and lemon zest and mix until fully incorporated.
When the pastry is ready remove from the oven and take away the baking paper and beans. Fill with your ricotta cream mix. Return to the oven and bake for another 30 mins till the tart takes on a bit of colour and is set. If it’s still a bit wobby leave it the oven for another 5-10mins, checking frequently.
Remove from the oven and cool on a wire rack. Sprinkle with icing sugar and a little lemon zest to serve.