Go Back
–+ servings

Lavender Ricotta & Blueberry Tart

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chill time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Servings 8

Equipment

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

Ingredients
  

For the crust:

  • 1 ½ cups all-purpose flour
  • ¼ cup sugar
  • ½ cup cold butter cubed
  • 1 egg yolk
  • 2-3 tablespoons cold water

For the filling:

  • 2 cups ricotta cheese
  • ¼ cup honey
  • 1 tablespoon dried lavender or 2 tablespoons fresh
  • 2 cups fresh blueberries

Instructions
 

  • Mix flour and sugar in a food processor. Add butter and pulse until crumbly.
  • Add egg yolk and water, pulse until dough forms.
  • Press dough into a tart pan. Chill for 30 minutes.
  • Preheat the oven to 375°F (190°C). Blind bake crust for 20-25 minutes. Cool completely.
  • Mix ricotta, honey, and lavender in a bowl.
  • Spread filling in cooled crust. Top with blueberries.
  • Chill for at least 2 hours before serving.

Notes

  • For a smoother filling, blend the ricotta mixture in a food processor.
  • If the crust browns too quickly, cover the edges with foil.
Keyword blueberry, lavender, ricotta, tart
Tried this recipe?Let us know how it was!