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Ingredients for 4 people
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- 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
Le Ricette
Cold Blueberry Tart
di Academia Barilla
PREPARATION TIME
40 min
40 min
DIFFICULTY
Medium
Medium
TYPE
Sweets and Fruit
Sweets and Fruit
Tags
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
Roll out the short crust pastry into a sheet with a rolling pin.
Place the dough into a buttered round baking dish. Trim any dough that hangs over the edge of the dish.
Prick the bottom and bake in a preheated 350° F oven for 10-12 minutes until golden brown. Remove from oven and cool.
Boil blueberries in wine for a few minutes.
Combine ricotta with sugar and vanilla until creamy. Fold in whipped cream, then add blueberries.
Soak the gelatin sheet in cold water to soften. Dissolve the gelatin in a “bain marie” or in the microwave.
Squeeze out excess water and mix into cream filling. Pour cream filling into crust and level.
Refrigerate and serve cold, sprinkled with slivered almonds.
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