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Cold Blueberry Tart

di Academia Barilla

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Cold Blueberry Tart
40 minutes


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

3. Trim any dough that hangs over the edge of the dish

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

5. Remove from oven and cool

6. Boil blueberries in wine for a few minutes

7. Combine ricotta with sugar and vanilla until creamy

8. Fold in whipped cream, then add blueberries

9. Soak the gelatin sheet in cold water to soften

10. Dissolve the gelatin in a “bain marie” or in the microwave

11. Squeeze out excess water and mix into cream filling

12. Pour cream filling into crust and level

13. Refrigerate and serve cold, sprinkled with slivered almonds