Crumbled tart with ricotta cheese and blackberries

• 75 minutes to prepare • 45 minutes to cook • Serves 12

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Sometimes the easiest recipes are the tastiest.

This rule applies to this crumbled tart with ricotta cheese and blackberries: a velvety cream of ricotta enclosed between two layers of crunchy crumbs, perfectly balanced by the sourness of blackberries.

For all the lovers of tarts, here it is a new recipe to taste a new version of this delicacy.
Psst...ehy! Yes, you! Check the calories count below: this cake is also low-fat, healthy and good for your figure!



Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):

 

For the pastry

200 g flour 00
75 g sugar
75 g butter
1 egg
1/2 sachet vanilla baking powder
salt

For the stuffing

250 g  cow milk ricotta cheese
125 g blackberries jam
50 g powdered sugar
250 g blackberries

For the garnish

powdered sugar

1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add flour and vanilla baking powder, both sifted. Add sugar, too, and knead it quickly
2. Stir in the egg, then add a pinch of salt
3. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for at least 1 hour
4. Drain ricotta cheese in a colander and store it in the refrigerator
5. When we are close to the the 1-hour resting time of the pastry, preheat oven to 190°C
6. Move on to the filling preparation: mix powdered sugar and ricotta cheese until you obtain a smooth mixture. Rinse blackberries under running water and place them to dry on clean towels
7. Grease and flour the baking pan, then cover bottom and sides with the pastry cut into a flattened disc-shape, about 5 mm thick
8. Pour the blackberries jam on the bottom of the tart and level well. Do not cover the entire bottom with jam but leave a border of 1 cm to close the tart with the "crumbled" coverage
9. Pour the ricotta cream on top of the jam and level again. Then, sprinkle the surface with blackberries
10. Take the remaining pastry and break it into crumbles. Distribute them over the whole tart surface, being careful to seal the edges, too
11. Bake at 190°C for about 45 minutes
12. Once cooked, pull out the tart from the oven and let it cool. When cold, garnish with some powdered sugar and enjoy!!!

Nutrition Facts are detailed in the table below. Data is provided per serving.

The blacker the berry, the sweeter the juice 
(African proverb)