Blueberry Ricotta Tart: Creamy, Zesty, and Bursting with Berries
This Blueberry Ricotta Tart is a show-stopping dessert that’s as elegant as it is easy to make. With a buttery homemade crust, a creamy ricotta-lime filling, and a glossy blueberry compote on top, each bite is a celebration of light, fresh flavour. Whether you’re planning a spring gathering, hosting a dinner party, or simply craving something beautiful with your afternoon tea, this tart delivers in both looks and taste. Scroll down or tap ‘Jump to Recipe’ to get started!
Simple Ingredients, Beautiful Results
What makes this tart shine is the balance between creamy richness and bright fruitiness. It’s a perfect example of how a handful of everyday ingredients can turn into something truly special.
- Plain flour, butter, and eggs: Classic ingredients form the foundation of a tender shortcrust pastry that melts in your mouth.
- Ricotta and double cream: These two create the creamy, slightly tangy base that complements the sweet berries perfectly.
- Blueberries and lime zest: A refreshing twist that lifts the tart with natural sweetness and zingy citrus notes.
- Icing sugar and vanilla powder: Delicate sweetness and aroma throughout the filling.
- Cornflour, lime juice, and sugar: Combine with the berries to create a simple but glossy compote that finishes the tart beautifully.
How to Make Blueberry Ricotta Tart
This tart comes together in three simple stages: a buttery pastry base, a smooth ricotta filling, and a vibrant blueberry topping. Each layer adds its own charm, creating a fresh, elegant dessert that’s light yet indulgent. Scroll down for the printable recipe card with exact measurements.
1. Make the Pastry and Prepare the Crust
Start by mixing flour, icing sugar, and a pinch of salt in a large bowl. Rub in cold diced butter using your fingertips until the mixture resembles fine breadcrumbs. Add a beaten egg and bring the dough together gently — a splash of cold water can help if it feels a little dry. Shape the dough into a disc, wrap it, and chill until firm.
Roll the chilled dough out on a lightly floured surface and press it into a greased tart tin, leaving a slight overhang. Prick the base with a fork and neaten the edges if needed.
Chill the tart case once more to help it hold its shape during baking. Blind bake with baking paper and weights until the crust begins to set. Then remove the weights, brush the base with egg yolk, and return it to the oven briefly — this step helps seal the base and keeps it beautifully crisp once the filling is added. Allow the baked crust to cool completely before filling. For a clean finish, you can trim the edges with a sharp knife or gently smooth with a fine grater.
2. Whip Up the Ricotta Filling
In a mixing bowl, whisk together ricotta, double cream, egg yolks, icing sugar, vanilla powder, and freshly grated lime zest until smooth and velvety. Fold in a handful of fresh blueberries for added bursts of flavour and colour.
Pour the mixture into the cooled tart shell and spread it out evenly with a spatula.
Bake until the filling is softly set around the edges with just a slight wobble in the centre — it will continue to firm up as it cools. Allow the tart to cool slightly before adding the topping.
3. Make the Blueberry Compote and Assemble
To prepare the glossy blueberry topping, add fresh blueberries, sugar, lime juice, cornflour, and a splash of water to a small saucepan. Gently mash some of the berries with a fork to help release their juices and create a textured compote. Warm the mixture over gentle heat, stirring regularly until it thickens into a glossy, spoonable sauce.
Once the compote is ready, spoon it over the cooled tart filling while still warm, spreading it gently with the back of a spoon for an even finish. Let the tart cool to room temperature, then refrigerate until fully set and chilled.
Once set, slice and serve your Blueberry Ricotta Tart for a dessert that’s as eye-catching as it is delicious — light, creamy, fruity, and just the right amount of indulgent. It’s perfect for spring and summer entertaining, and just as lovely as an everyday treat with a cup of tea.
Light Yet Indulgent
What’s lovely about this tart is how it feels indulgent without being heavy. The ricotta gives a gentle creaminess, and the lime zest cuts through the richness with a bright, zesty lift. It’s not overly sweet, which makes it ideal for pairing with a cup of tea, serving at a garden brunch, or enjoying as a refreshing finish to a weekend meal.
Blueberry Ricotta Tart: A Dessert Worth Sharing
This tart is best served chilled, and it slices beautifully once set — making it a fantastic make-ahead option for entertaining. You can store it in the fridge for up to 3 days, though it’s unlikely to last that long!
Whether you’re celebrating something special or simply want to treat yourself, this Blueberry Ricotta Tart is a keeper. From the crisp buttery crust to the creamy, zesty filling and that glossy blueberry finish — it’s pure joy on a plate.
You May Also Like
Watch our quick video tutorial on Instagram and don’t miss out on more delicious desserts like:
- Carrot Salted Caramel Cheesecake
- Passion Fruit Curd Raspberry Tarts
- Filo Tubes
- Mini Pistachio Baklava Rolls
- Dubai Chocolate on a Budget
- Frozen Strawberry Yogurt Gems
- Berry Semolina Tart
Happy Baking,
Izabella
Description
This Blueberry Ricotta Tart is the kind of dessert that looks impressive but comes together with ease. It starts with a buttery shortcrust pastry base, filled with a light and creamy ricotta mixture infused with lime zest and scattered with juicy blueberries. A glossy homemade blueberry compote tops it all off, adding a burst of fruity flavour and vibrant colour. Whether you're serving it at a dinner party or enjoying a slice with an afternoon cuppa, this elegant tart is guaranteed to impress.
Ingredients
For the crust:
For the filling:
For the blueberry compote:
Instructions
Prepare the Pastry and Crust
-
In a large bowl, rub together the flour, salt, icing sugar, and chilled butter until the mixture resembles breadcrumbs. Add the beaten egg and mix until a dough forms. If the dough feels too dry, add 1 tablespoon of cold water. Wrap in cling film and chill for at least 30 minutes.
-
Preheat the oven to 190°C (375°F) and butter a 20cm tart tin. Roll out the chilled dough and line the tin, leaving a slight overhang. Prick the base with a fork and freeze for 20–30 minutes.
-
Once firm, line the tart shell with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the weights and paper. Brush the base with beaten egg yolk and bake for 5 more minutes. Let the crust cool completely. For a neat finish, gently grate the edges with a fine grater. Reduce the oven temperature to 180°C (350°F).
Make the Filling and Bake
-
In a mixing bowl, whisk together the ricotta, double cream, icing sugar, egg yolks, vanilla powder, and lime zest until smooth. Fold in the blueberries. Pour the filling into the cooled tart shell and bake for 30–35 minutes, or until the filling is set. Remove from the oven and cool to room temperature.
Prepare the Compote and Assemble
-
In a small saucepan, combine the blueberries, sugar, lime juice, cornflour, and water. Lightly mash the berries with a fork. Cook over low heat, stirring constantly, until the mixture thickens (about 2–3 minutes).
-
While still warm, pour the compote over the tart and spread evenly. Allow to cool to room temperature, then refrigerate for 3–4 hours, or until fully chilled and set.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings: 8 ServingCalories:380.81kcalTotal Fat:20.12gSaturated Fat: 11.82gTrans Fat: 0.24gCholesterol:151.2mgSodium:70.34mgPotassium:182.5mgTotal Carbohydrate:42.13gDietary Fiber: 1.28gSugars: 17.45gProtein:8.57gVitamin A: 206.29IUVitamin C: 4.09mgCalcium: 130.13mgIron: 0.77mgVitamin D: 0.67IUVitamin E: 0.75IUVitamin K: 4.66mcgThiamin: 0.06mgRiboflavin: 0.24mgNiacin: 0.5mgVitamin B6: 0.1mgFolate: 23.18mcgVitamin B12: 0.63mcgPhosphorus: 151.63mgMagnesium: 19mgZinc: 0.73mg
Note
Notes
- Store any leftovers in the fridge for up to 3 days. Serve chilled or bring to room temperature before serving.
- Pastry Tips:
For the flakiest crust, make sure your butter is very cold before rubbing it into the flour. If your kitchen is warm, chill your flour and mixing bowl in the fridge for 10–15 minutes beforehand. - Chilling Is Key:
Don’t skip the chilling and freezing steps — they prevent shrinkage and help the tart maintain its shape during baking. - Lining the Tart:
Leave a slight overhang of pastry around the edges when lining your tart tin. After baking, you can gently grate the edges with a fine zester for a neat, professional look. - Customise the Filling:
Swap blueberries for raspberries, blackberries, or chopped strawberries. - Compote Consistency:
Don’t overcook the compote — it should be thickened but still pourable while warm. If it sets too quickly, gently reheat with a splash of water to loosen. - Make Ahead:
This tart can be made a day in advance and kept chilled. The flavour improves after resting, and it slices beautifully once fully set. - Storage:
Store any leftovers in the fridge for up to 3 days. Serve chilled or bring to room temperature before serving.:
