Blueberry tart with galbani ricotta — simple, fresh and delightfully indulgent

Preparazione

• 1

  In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs. Add the egg and bring the dough together into a smooth ball. Wrap and chill for at least 30 minutes

• 2

  Preheat the oven to 180°C. Butter and flour a tart pan to prevent sticking

• 3

  On a floured surface, roll out the pastry and place it in the prepared pan. Prick the base with a fork, then refrigerate while you prepare the filling

• 4

  In a bowl, whisk together the Galbani Ricotta, crème fraîche, vanilla sugar, a tablespoon of flour (or almond powder), and cinnamon if using. You should obtain a smooth, creamy mixture

• 5

  Spread the Ricotta mixture evenly over the pastry base. Top with the blueberries — fresh or thawed — spreading them out to cover the surface. Sprinkle lightly with sugar to balance the berries’ tartness

• 6

  Bake for 35–40 minutes, until the crust is golden and the filling has set slightly. Check doneness by touching the center — it should be softly firm

• 7

  Let the tart cool before serving. It tastes delicious warm, at room temperature, or chilled — whichever you prefer

• • Boost the flavor: add a splash of lemon juice to the Ricotta mixture to brighten the fruit.

  • Try a mixed berry version: replace part of the blueberries with a blend of red berries (currants, blackcurrants, raspberries).

  • Add indulgence: serve with vanilla ice cream or homemade whipped cream.

  • Short on time? Use store bought sweet shortcrust pastry — choose a butter based one for best results.

  • Glossy finish: brush the fruit with a little melted blackcurrant jelly or warm jam straight out of the oven for a shiny, elegant look.