This Ricotta Fruit Tart is a summertime favorite in our family, offering luscious bites of creamy (almost cheesecake) style filling, but not overly sweetened, on a light flaky buttery pastry and topped with juicy berries.
It’s not an effortless recipe, but it’s well worth it!
Crust :
1 1/2 all-purpose flour
1 1/4 sticks unsalted butter, cold
6 Tbs powdered sugar
2-3 TBS ice water
1 egg
1/4 teaspoon salt
1/4 teaspoon lemon zest
Filling:
2 cups ricotta
2 cups mascarpone or cream cheese
3-5 tablespoons honey
1/2 vanilla bean, seeds scraped
1/2 teaspoon freshly grated lemon zest
Fruit Topping:
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 cup red currants
Glaze:
1/2 cup water
1/2 cup orange juice
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch
Combine ricotta and mascarpone together in a large bowl, mixing well until smooth, then add in honey, vanilla bean seeds and lemon zest.
Beat again, cover & refrigerate 2 hours.
In a saucepan whisk together sugar and cornstarch in a small saucepan. Add COLD water, orange juice and lemon juice. Turn on the heat and bring the mixture to a boil, cook for exactly 1 minute, remove from heat and Cool.
Make the Dough:
In a food processor pulse flour, sugar and salt until combined. Add cold butter and pulse until butter is the size of peas and mixture is crumbly.
While the processor is running Slowly drizzle in ice water until dough begins to come together. Add eggs. Continue to Mix until the eggs fully incorporated.
Roll the dough into a ball then flatten into a disc onto a piece of plastic wrap, wrap each disc tightly and refrigerate for 1 hour.
Preheat the Oven to 350F
Remove the dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness.
Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan.
Press the dough into the bottom and sides of the pan, then trim off excess overhang.
Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil.
Bake for 20 minutes, then remove foil and bake for another 15-20, or until golden.
Remove and let cool completely.
Combine berries in a large bowl and muddle slightly. Mix together so juices combine and set aside.
Let the crust completely cool then spoon ricotta mixture evenly along the inside of pie shell and top with mixed berries.
Add a drizzle of the chilled glaze over mixed berries and transfer tart to refrigerator.
Chill for at least 2 hours before serving and enjoy!
