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Lemon Blueberry Ricotta Tart

Blueberries and cream are an essential summer treat. A flaky spelt crust is all you need to compliment those flavors.
Prep Time1 hr 35 mins
Cook Time25 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: berries and cream tart, spelt tart crust
Servings: 10 servings
Calories: 364kcal
Author: Jovita | Yummy Addiction

Ingredients

For the crust:

  • 2 cups white spelt flour can be substituted with all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 sticks (170g) cold unsalted butter cut into 1/2-inch pieces
  • 1 teaspoon lemon zest
  • 3 tablespoons ice water
  • 2 tablespoons heavy cream

For the filling:

  • 1 cup heavy cream
  • 1 cup ricotta cheese
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 lemon zested
  • 2 cups fresh blueberries

Instructions

The crust

  • Preheat the oven to 375°F (190°C).
  • Place the spelt flour, salt, butter, and lemon zest in a food processor and pulse until it resembles breadcrumbs. Add the ice water and heavy cream, and process until moist clumps form.
  • Gather the dough into a ball and knead it for a minute on a lightly floured surface. Transfer to a plate and cover with plastic wrap. Refrigerate for 30 minutes.
  • On a floured surface, roll the dough ball into a disk larger in diameter than your tart pan (I used a 9-inch tart pan with a removable bottom for this recipe). Line the pan with the dough: on the base and up the sides. Trim the excess and prick the base with a fork. Refrigerate for 30 more minutes.
  • Remove from the refrigerator and line with foil with edges hanging over the sides of the tart pan. Fill it with pie weights, uncooked rice, or beans, etc.
  • Bake the crust for 20 minutes until the pastry begins to turn light brown. Discard the foil and weights and bake for another 5-10 minutes, until it is dry and the bottom turns lightly golden.
  • Remove from the oven and let cool completely before adding the filling.

The filling

  • With a standing mixer or a hand mixer, whip heavy cream until stiff peaks form. Add the ricotta cheese, honey, vanilla extract, and lemon zest. Beat until smooth.
  • When the crust has cooled, carefully remove it from the pan. Pour the filling inside and smooth it into an even layer. Finally, top with fresh blueberries. Enjoy!

Nutrition

Serving: 1slice | Calories: 364kcal | Carbohydrates: 25.3g | Protein: 7.9g | Fat: 26.6g | Cholesterol: 77.7mg | Sodium: 146.4mg | Sugar: 5.6g