Rush for blueberry treats: Make this ricotta tart now

Do you need to hurry with blueberry baking? Usually, the season for these forest fruits lasts until September, but there are already rumors that it may be significantly shorter this year. So don't postpone your blueberry treats.

Delicious - that's undoubtedly what you can call this pastry. Everything here tastes impressive, starting with the flaky pastry. It requires good cooling, so planning the preparation is a good idea. It’s best to cool it for up to 24 hours in the refrigerator, with an absolute minimum of an hour. Butter and eggs must also be cold straight from the fridge. This will ensure the crust is flaky, just as it should be. This type of dough doesn’t like long kneading either. It’s enough to crumble the flour and butter into crumbs, add the remaining ingredients, and quickly knead.

The second important element of this dessert is the Italian cheese in which blueberries are immersed. It’s often used in Italy for sweet pastries, but it hasn’t become as popular here as mascarpone. It’s ricotta, which has a delicate, creamy taste and isn’t very high in calories. It originates from Sicily, where it’s traditionally made from buffalo milk whey and sheep milk whey. Both types have been listed as products with a protected designation of origin.

Ricotta can be used in the kitchen for both desserts and savory dishes. This soft, slightly sweet cheese is perfect for sauces because it has a creamy consistency. It also works well for pizza, pasta, salads, and fillings. In desserts, it also holds an important position. Much like our cottage cheese, ricotta is suitable for cheesecakes. But as a filling for tart combined with forest fruits, it will undoubtedly win over your taste buds. Delicate, creamy ricotta with a strong blueberry accent is a mind-blowing dessert.

Ingredients:

For the crust:

• 1 cup all-purpose flour
• ½ cup cold butter
• pinch of salt
• 1 tablespoon sugar
• 1 small egg
• 1 tablespoon cold water

Filling:

• 1 cup ricotta cheese
• 2 small eggs
• 1 tablespoon potato starch
• 1 tablespoon vanilla sugar
• 2 tablespoons sugar
• ½ cup fresh or frozen blueberries

Preparation:

1. Start with the crust. Crumble the butter and flour into crumbs, add the remaining ingredients, and quickly knead the dough. Shape it into a ball and put it in the refrigerator for at least an hour.
2. Roll out the dough, transfer it to a tart pan, and prick the surface with a fork. Line the tart with baking paper and fill it with beans, metal weights, or rice. This will keep the edges from falling, and the tart will maintain its shape while baking.
3. Preheat the oven to 350°F and bake the tart for 15 minutes.
4. After 15 minutes, remove the paper and weights, and bake for another 5 minutes until the crust is golden. Remove from the oven and cool.
5. Prepare the filling: blend the eggs with ricotta, vanilla sugar, sugar, and potato starch. Then add fresh blueberries and gently mix.
6. Spread the ricotta filling on the pre-baked crust.
7. Bake the tart in the oven for 25 minutes at 400°F.