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!

Ingredients:

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

Filling

3 egg yolks

1 whole egg

70g caster sugar

500g ricotta (well drained)

1 tsp vanilla

8-10 blueberries

Topping

4+ tbsp. honey, to taste

Handful fresh blueberries

Icing sugar, to lightly dust

Method:

Grease and line with baking paper a 10-12inch tart tin with removable base.
Using a paddle attachment in a stand mixer, cream icing sugar, vanilla and butter until just mixed.
Add egg and fold in the sifted flour and salt. Incorporate well but do not over-mix.
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.
Once rested line tart tin, cut excess pastry, gently indent base with a fork 4-5 times. Rest in freezer approx. 15min.
Preheat oven to 175 °C .
To blind bake, cover insert of tart with baking paper and fill with baking beans/rice, bake for 20min.
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.
Cool slightly then add the ricotta filling.
In a mixing bowl cream egg with the sugar until pale in colour. Add the ricotta and vanilla, then mix until combined.
Gently press 8-10 blueberries into mixture and bake for approx 30min.
Remove from oven and cool slightly.
Pour and spread honey on top, decorate with fresh blueberries & sift icing sugar as needed.
Enjoy!