Berry and Ricotta Tart

  • Author: Cooking With Manuela
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 70


When blueberries are in season you need to make this recipe. Light and delicious!!  Enjoy!


For the Crust

  • 1 egg
  • 1/3 cup sugar
  • 4 oz. unsalted butter, softened
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • 2 Tbsp. milk
  • 1 ½ cups all-purpose flour

For the Filling

  • 12 oz. ricotta cheese
  • 3 eggs
  • 2/3 cup sugar
  • 1 tsp. vanilla
  • 2 Tbsp. corn starch
  • 1 pinch of salt
  • 1 ¼ cups of berries


  1. Grease a 14×5-inch tart pan with a removable bottom with butter and flour. Set aside. Preheat the oven to 375 degrees F.

For the Crust

  1. In a large bowl, beat the egg with the 1/3 cup of sugar. Add one stick of butter and mix well. Add the salt, vanilla extract, two Tbsp. of milk and the flour. Mix until combined.
  2. Move the dough onto the prepared pan. Press it down into the bottom of the pan and up the sides. Make the bottom as even as you can, and work around the sides with your thumbs removing any extra dough from the edges and adding dough if necessary. Prick the bottom with a fork. Set aside.

For the Filling

  1. Combine all the ingredients (ricotta, eggs, sugar, vanilla extract, corn starch and salt) in a bowl and blend well. Pour the filling on the tart crust. Sprinkle the top with berries.
  2. Bake at 375 degrees F for 50-55 minutes or until the edges are golden and the middle is set.
  3. Wait for the tart to cool off, before removing from the pan. Sprinkle with powdered sugar (optional) and serve. Enjoy!


  • Serving Size: 8

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