Sweet Ricotta Tart with Blueberry Compote

By ctozzi

Ingredients

• For the crust:
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup flour
• For the filling:
• 1/4 cup heavy cream
• 1/4 cup sugar
• 1/4 teaspoon lemon zest
• 1/8 teaspoon salt
• 1 egg
• 1 egg yolk
• 1 cup best-quality whole milk ricotta

Details

Servings 8
Adapted from biggirlssmallkitchen.com

Preparation

Step 1

Preheat the oven to 350°F. Mix together all the ingredients for the crust and press the dough into a fluted pie pan with a removable bottom. Use your fingers to spread the dough evenly, and be sure to press it up the sides. Bake the crust for 10 minutes, until it is beginning to firm up and there are a few golden spots. Let cool to room temperature, about 20 minutes.
Mix together the cream, sugar, lemon zest, salt, egg, and egg yolk. Gently stir in the ricotta until mostly combined–you don’t want to destroy the texture, so it’s better to leave a few lumps than to over mix. Pour the filling into the tart crust, smoothing the top.
Place in the oven and immediately turn the temperature down to 325°F. Bake for 25-30 minutes, until the filling is nearly set but has a slight jello-like jiggle when you tap the pan. Remove from the oven and let cool. Serve slightly warm or at room temperature. (The tart is also very good after a night in the fridge.) Spoon some blueberry compote on top of each slice, or place the bowl on the table for guests to serve themselves.
Blueberry Compote
Makes about 1 cup

Ingredients
1 1/2 cups frozen blueberries
3 tablespoons sugar, or more, depending on how sweet the berries are
2 teaspoons cornstarch
pinch of salt
To make the compote, combine 1 cup blueberries and the sugar in a small saucepan over medium heat. Bring to a boil, then simmer for about 5 minutes, until the blueberries have released quite a lot of juice.
Meanwhile, in a small bowl, make a cornstarch slurry: mix together the cornstarch with 2 tablespoons water until dissolved. Add this to the berries and stir to combine.
Cook for another two minutes, until the compote has thickened. Add the remaining blueberries, cook for 1 minute more, then set aside. Warm before serving.