Crostata di Ricotta e Marmellata di Mirtilli !


We Italians love cheese, we love fresh fruits and we love dessert! So why not combine all three? Well, we did and this is what we got! This dessert is absolutely lovely and you’ll find people asking for a second helping! It may seem a little complicated but as you begin to make it you’ll find that there’s reason that people often use the phrase ‘easy as pie’!

 Crostata di Ricotta e Marmellata di Mirtilli

Ricotta and blueberry jam tart

Serves 8-12

2 quantities short crust pastry

500 g cow’s milk ricotta

250 g blueberry jam

60 g icing sugar

2 pinches cinnamon powder

1 egg to seal the tart

Mix the ricotta, icing sugar and cinnamon. Roll the pastry to a thickness of about 3 mm and cut out 2 disks, one bigger than the other. Put the smaller one into the fridge. Line a 26 cm diameter tart tin with the bigger disk. Poke a few holes on the bottom of the tart and bake it in a 180 °C oven for about 8 minutes. Spread the jam onto the base then add the ricotta. Brush the edges with a beaten egg then form a pastry lid and secure it around the edges. Cook in a 200 °C oven for about 12 minutes until the pastry is golden. Let it cool, remove from the mould and serve with a dusting of icing sugar.