Ricotta, blueberry and almond tart
Ingredients
- 150 g ricotta cheese
- 550 ml cake flour
- 180 g fresh blueberries
- 1 1/2 cups ground almonds
- 2 large eggs, beaten
- 1/2 tsp vanilla bean paste
- 250 g butter, softened
- 70 g castor sugar
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Spray a loose bottom, 20cm fluted tart tin.
- In a large bowl, cream the butter, sugar and vanilla until light and fluffy.
- Beat in eggs, a little at a time.
- Stir in almonds and flour.
- Fold in ricotta and blueberries.
- Pour into the tart tin then bake for 45 minutes or until golden brown and set.
- Remove from the oven, allow to cool in the pan for 15 minutes, then remove tart from the tin.
- Serve sprinkled with icing sugar.
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