Blueberry Ricotta Tart

I fear I have fallen down a rabbit hole of tarts and may never come out. Lately my Pinterest has been full of tart recipes and I finally gave in and made one myself this week. This is the perfect tart recipe for me - an easy crust that doesn't need to be blind baked, incredibly versatile, and most importantly absolutely delicious.

You can add whatever flavourings/fruits you have laying around. For this recipe I used frozen blueberries, only because I had bought them on sale last week. This would be brilliant with peaches or raspberries, or perfect left plain. Now that I have this recipe developed, there's no stopping this tart train! (I am so sorry for the rhyming)

A few points on the perfect tart:

• Throw everything in the food processor and blitz. I have read too many recipes that specifically say you must put in the butter first, then mix with the flour, then add the egg etc. In reality, it's all getting mixed into the one dough and nothing needs to be creamed/whipped.

• When the tart is cooked, turn the oven off and leave the door slightly ajar. This will prevent the tart from cooling too quickly and cracking.

• You can use fresh or frozen blueberries, with no changes necessary.

Ingredients:

For the Crust:

• 120g Butter, Cold

• 1/3 Cup Caster Sugar

• 1 1/2 Cups Plain Flour

• 1 Egg

• 1 Tsp Vanilla Extract

• 3 Tbs Milk

For the Filling:

• 350g Ricotta

• 3 Eggs

• 2 Tbs Corn Flour

• 2/3 Cup Caster Sugar

• 1 Tsp Vanilla Extract

• Rind of 1 Lemon

• 1 Cup Blueberries (Fresh or Frozen)

Let's Make This Tart:

1. Preheat oven to 180 degrees fan forced and grease a tart tin with butter and flour.

2. In a food processor, blitz all the ingredients for the crust. The crust will resemble wet sand. Press the crust into the pan, making sure to go all the way up the sides. You can press it down firmly to keep it compact. Once the crust is formed, prick around the base with a fork.

3. In a mixing bowl, combine ricotta and eggs and whisk thoroughly to break down the ricotta and get rid of any lumps. Add in the rest of the ingredients and mix well.

4. Pour the filling into the crust and bake for 45 min. If the tart is becoming too dark, cover with foil.

5. Once cooked, turn off the oven and leave the door slightly ajar and allow the tart to cool in the oven.

6. Serve cool with icing sugar.

Storage:

• Store in an airtight container in the fridge for up to 5 days.