I first came up with this recipe when I wanted to use the lavender growing in my garden. The subtle floral notes pair perfectly with the sweet-tart blueberries and the smooth ricotta. It's become a favorite at my summer gatherings. What I love most about this tart is its versatility. It's elegant enough for a dinner party but simple enough for a casual family dessert. The creamy filling is light and refreshing, making it perfect for warm summer days. The contrast of textures is another reason I love this tart. The crisp crust, smooth filling, and burst of berries create a delightful mouthfeel. And let's not forget the visual appeal – the deep purple of the blueberries against the creamy white filling is stunning.

Why you will love this Lavender Ricotta & Blueberry Tart

• Easy to make: The recipe uses simple ingredients and techniques. You don't need to be a pastry chef to create this beautiful dessert.
• Unique flavor combination: The lavender adds a subtle floral note that elevates the tart beyond the ordinary. It's a flavor profile that will impress your guests.
• Make-ahead friendly: You can prepare this tart in advance. This makes it perfect for entertaining or when you want to get ahead on meal prep.
• Versatile: While it's great as is, you can easily customize this tart. Try different berries or add lemon zest for a citrusy twist.

Tips

• Use fresh lavender if possible. If using dried, use half the amount.
• Don't overwork the crust dough. Mix just until it comes together.
• Chill the crust before baking to prevent shrinkage.
• Let the tart chill for at least 2 hours before serving for the best texture.

The Ingredients

Ricotta

This Italian cheese forms the base of our filling. It's creamy, slightly sweet, and has a light texture that's perfect for this summer tart.

Lavender

The star flavor in this tart. It adds a delicate floral note that pairs beautifully with the berries and ricotta.

Blueberries

These juicy berries add a burst of sweetness and a beautiful color contrast to the tart. They're also packed with antioxidants.

Honey

Used to sweeten the filling, honey complements the lavender and enhances the natural sweetness of the berries.

How to Make Lavender Ricotta & Blueberry Tart

Prepare the Crust

Mix flour and sugar in a food processor. Add cold butter and pulse until crumbly. Add egg yolk and water, pulsing until the dough forms. Press into a tart pan and chill for 30 minutes.

Blind Bake the Crust

Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and bake for another 5-10 minutes until golden.

Make the Filling

Mix ricotta, honey, and lavender in a bowl until smooth. Spread this mixture into the cooled crust.

Add Blueberries and Chill

Top the filling with fresh blueberries, arranging them in a single layer. Chill the tart for at least 2 hours before serving.

What to Serve With Lavender Ricotta & Blueberry Tart

• A dollop of whipped cream
• A scoop of vanilla ice cream
• A glass of dessert wine or iced tea

Substitutions

• Use mascarpone instead of ricotta for a richer filling
• Swap honey for maple syrup if preferred
• Try blackberries or raspberries instead of blueberries

Equipment

• 9-inch tart pan with removable bottom
• Food processor
• Mixing bowl

FAQs

Can I make this tart ahead of time?

Yes, you can make it a day in advance. Keep it refrigerated until ready to serve.

How long does the tart last?

It's best consumed within 2-3 days, stored in the refrigerator.

Can I freeze this tart?

I don't recommend freezing as it can affect the texture of the filling and crust.