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Blackberries Tart-Italian dessert

Updated: Mar 5

  • Italian blackberry dessert, easy to prepare, and it is a very tasty! Follow recipe.

Ingredients: 65 min total time. 22/24 cm mold

For the egg-free pastry:

  • 300 g flour 00

  • 100 g sugar

  • 90 ml milk

  • 80 g butter

  • 1 peel of lemon/ grated

For the stuffing:

  • 400 g ricotta

  • 300 g blackberries

  • 80 g powdered sugar

Preparation:
  1. First put the ricotta and sugar in a bowl and mix them. Then put them in a colander and let it drain for at least 1 hour in the fridge.

Make the shortbread pasta without eggs:

  1. Put the flour and sugar in a bowl and mix well. Add a peal of lemon.

  2. Add the softened butter into small pieces and the milk, knead quickly until a homogeneous mixture is obtained.

Prepare the tart:

  1. Divide the shortcrust pastry by removing a piece that you will need for the grids.

  2. Roll out the egg-free shortcrust pastry between two sheets of parchment paper so that it does not stick. Put the egg-free shortcrust pastry base in a tart pan and prick it.

  3. Put the drained ricotta cream on top of the shortcrust pastry base and level the surface.

  4. Create the grids for the tart with the leftover shortcrust pastry and place them.

  5. Put the washed and dried blackberries in the holes between the grids of the tart.

  6. With the remaining shortcrust pastry without eggs, make a roll to put as the perimeter of the blackberry tart and decorate it with the prongs of a fork.

  7. Bake the blackberry tart in a preheated oven at 180 °C for about 45 minutes until the tart is cooked and golden.

  8. Remove the blackberry tart from the oven and let it cool before removing it from the pan and cutting it.

  9. If you want, at the end you can sprinkle it with icing sugar. Enjoy in bites!

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