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Ricotta Tart with Honey and Blueberries

This ricotta tart reminds me of Sunday afternoons, relaxing on the verandah, sipping coffee, and enjoying the warmth of spring!


Shortcrust pastry

125g unsalted butter

95g pure icing sugar

1 egg (approx. 55-60g)

20g almond meal

250g plain flour

Pinch salt

½ tsp vanilla essence


3 egg yolks

1 whole egg

70g caster sugar

500g ricotta (well drained)

1 tsp vanilla

8-10 blueberries


4+ tbsp. honey, to taste

Handful fresh blueberries

Icing sugar, to lightly dust


  1. Grease and line with baking paper a 10-12inch tart tin with removable base.

  2. Using a paddle attachment in a stand mixer, cream icing sugar, vanilla and butter until just mixed.

  3. Add egg and fold in the sifted flour and salt. Incorporate well but do not over-mix.

  4. Take pastry from mixer bowl and roll in-between 2 sheets of baking paper until you’ve rolled to desired thickness, approx. 3mm and refrigerate approx. 10-15min.

  5. Once rested line tart tin, cut excess pastry, gently indent base with a fork 4-5 times. Rest in freezer approx. 15min.

  6. Preheat oven to 175 °C .

  7. To blind bake, cover insert of tart with baking paper and fill with baking beans/rice, bake for 20min.

  8. Without turning the oven off, remove the baking paper and beans/rice from the tart shell and bake for further 5-10min or until light golden brown.

  9. Cool slightly then add the ricotta filling.

  10. In a mixing bowl cream egg with the sugar until pale in colour. Add the ricotta and vanilla, then mix until combined.

  11. Gently press 8-10 blueberries into mixture and bake for approx 30min.

  12. Remove from oven and cool slightly.

  13. Pour and spread honey on top, decorate with fresh blueberries & sift icing sugar as needed.

  14. Enjoy!


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