This recipe makes 9 mini tarts.
Ingredients
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
Directions
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.
Assemble
- 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.
