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Blueberry And Sweet Ricotta Crostata

Blueberry and sweet ricotta crostata, a sweet and tangy dessert! Flaky crust, creamy filling, and juicy blueberries. Try this sweet treat and indulge in every bite! Make now and enjoy!

This Blueberry and Sweet Ricotta Crostata is a show-stopping dessert that’s perfect for any gathering. With a buttery crust, creamy sweet ricotta filling, and a burst of juicy blueberries, this Italian-inspired tart is sure to impress your friends and family.

Ready Time

2 hrs


4 servings


  • For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • For the sweet ricotta mixture:
  • 1 cup whole-milk ricotta cheese
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the blueberry topping:
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar


Preheat your oven to 375°F (190°C). In a medium-sized bowl, whisk together flour, confectioners’ sugar, and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch tart pan with a removable bottom.

Trim the edges and press the dough into the corners of the pan. In a large bowl, combine the ricotta cheese, granulated sugar, egg, and vanilla extract.

Beat the mixture until smooth and creamy.

Spread the ricotta mixture evenly over the dough in the tart pan, leaving a 1-inch border around the edges. In a small bowl, toss the blueberries with granulated sugar.

Arrange the blueberries over the ricotta mixture in a pattern that looks appealing to you.

Bake the crostata for 40-45 minutes or until the crust is golden brown and the filling is set. Remove from the oven and let cool completely on a wire rack.

Let the crostata cool completely before serving.

Slice into wedges and serve.


Make sure to use high-quality ricotta cheese that’s fresh and not too wet, as it can affect the texture of the filling. Don’t overwork the dough when you’re mixing the crust ingredients, or it’ll become tough.

Stop as soon as the mixture resembles coarse crumbs.

If using frozen blueberries, thaw them first and pat them dry with a paper towel to remove excess moisture. This will help prevent the crust from becoming soggy.

When you’re rolling out the dough, make sure your surface is lightly floured to prevent sticking.

You can also use parchment paper or a silicone mat if you prefer. Don’t overfill the tart pan, as the filling will expand during baking.

Leave about 1 inch of space between the filling and the edge of the crust.

Let the crostata cool completely before slicing and serving. This will help the filling to set properly and make it easier to slice.

You can also garnish with some fresh blueberries or a sprinkle of confectioners’ sugar for a beautiful presentation.

Nutrional Value

  • Calories: 320
  • Total Fat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 40mg
  • Sodium: 150mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 15g
  • Protein: 10g
Blueberry And Sweet Ricotta Crostata
Blueberry And Sweet Ricotta Crostata

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