In search of a dessert that used up a crust I had in the freezer, and some blueberries in the fridge. Just needed the ricotta cheese. I added some lemon extract and zest to the filling because I love lemon and blueberry together.
I used a long rectangular pan to create mine but you can use a round one if that is what you have. I just enjoy the rectangular pan as I can cut it across into bars; easy to eat with fingers if you cut your bar in half to make two squares. Plus it looks awesome….
This time I used a redi-made gf pie crust my sister had bought; it made two crusts and she only used one so we froze it; thawed it for this tart and it worked great; similar texture to my standard gf pie crust. Or use the cookie crust below. Yeap; that’s a bit of extra custard I baked with blueberries; it was really tasty even minus a crust.
Notes; you can leave out the lemon extract if you don’t want that flavor. I use King Arthur’s basic gf flour blend when I make a homemade crust, the one that is just flours, no xanthan in it. I used blueberries but I am sure you could make this with raspberries or a mixture of the two.
The ricotta was in a 15 ounce container so I have a little leftover. Might make a tiny bit of dip for crackers. Or maybe an egg custard for breakfast tomorrow…hmmm.
Ricotta Blueberry TartCookie crust:
1 cup brown rice blend
1 tsp. xanthan gum
¼ cup sugar
5 Tbsp. cold butter cut into 10 pieces or more
1 tsp. vanilla extract
1-2 tsp. water
Mix the dry ingredients in stand mixer bowl. Add the butter, mix until fine like sand. Add extract and water. Blend briefly. Spray pan with cooking spray. Sprinkle in the mixture into the pan and spread evenly. Press lightly in with your hands. DO not press too hard or it becomes way too firm.
Or, roll out that glutino crust and fit into your pan; trim off extra crust. Fill.
12 ounces of ricotta cheese, whole milk is best but any will do.
2/3 cup sugar
1 tsp. vanilla extract
½ tsp. lemon extract
2 Tbsp. cornstarch
Pinch sea salt
1 1/4 cup fresh or frozen blueberries
1 tsp. lemon rind grated
Mix ricotta with eggs and rest of ingredients except fruit; can use same bowl with your stand mixer. Carefully pour into the tart crust. Top with the berries. If you have too much liquid filling as I did: pour rest into a small low casserole and top with ¼ cup more of the berries; bake that small pan about 25-30 minutes. Bonus treat!
Bake tart 50 min at 375 degrees. It should be fairly firm in the center. Let cool before slicing. You can sprinkle it with powdered sugar if desired. I was so eager to try it I totally forgot to do this! Enjoy.
GF Flour blend (if you want to make it yourself)
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch