Recipe: Easy Blueberries and Ricotta Mini Tarts

These blueberry ricotta tarts are perfect when you want to make an easy but spectacular dessert. They are quick and easy to prepare - incredibly delicious!


This recipe makes 9 mini tarts.



​For the pie dough

  • 350g flour
  • 1/2 tbsp sugar
  • 1/2 tsp salt
  • 200g butter
  • ice water

For the custard

  • 250g ricotta
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp maple syrup
  • 1 cup blueberries


​For the dough

  • Place flour, sugar and salt in a bowl and mix.
  • Add the cold butter, cut into cubes, and stir the mixture until coarse pea-sized crumbs form.
  • Add 5-7 tbsp ice water and mix until a dough forms. Be careful not to add too much water or the dough will become sticky and difficult to roll out.
  • Transfer the dough to a clean work surface and gather it into a ball. Cover with cling film and refrigerate for at least 30 minutes.

For the custard

  • Cream the ricotta.
  • Stir in the eggs, maple syrup and vanilla.
  • Mix until smooth.


  • Preheat the oven to 200 degrees.
  • Spread the batter into the tart tins.
  • Pour about 2 tablespoons of the cream into each mould.
  • Arrange the blueberries on top of the cream.
  • Bake for 30-40 minutes.
  • Sprinkle with icing sugar.

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