Le Ricette

Cold Blueberry Tart

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
40 min
forma
DIFFICULTY
Medium
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TYPE
Sweets and Fruit


Ingredients for 4 people


½ pound short crust dough
1 pint blueberries
1 ounce sheet gelatin
1 pound cow’s milk ricotta
7 ounces whipped cream
¾ cup sugar
1 cup sweet white wine
2 ounces almonds
skins removed
1 pinch vanilla powder
2 teaspoons butter



Preparation 30 minutes preparation + 10 minutes cooking

1
Roll out the short crust pastry into a sheet with a rolling pin.

2
Place the dough into a buttered round baking dish. Trim any dough that hangs over the edge of the dish.

3
Prick the bottom and bake in a preheated 350° F oven for 10-12 minutes until golden brown. Remove from oven and cool.

4
Boil blueberries in wine for a few minutes.

5
Combine ricotta with sugar and vanilla until creamy. Fold in whipped cream, then add blueberries.

6
Soak the gelatin sheet in cold water to soften. Dissolve the gelatin in a “bain marie” or in the microwave.

7
Squeeze out excess water and mix into cream filling. Pour cream filling into crust and level.

8
Refrigerate and serve cold, sprinkled with slivered almonds.


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