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Blueberry and Ricotta Tarts

Cakes Biscuits & Sweet Treats
  • Makes 12 Portions
  • Suitable for freezing
  • Preparation 15 minutes
  • 18 minutes cooking time
  • 180 C°, 350 F°, Gas Mark 4


  • 2 Sheets Puff Pastry
  • 1 Whisked Egg White
  • Blueberries (at least 4 per tart)
Ricotta Filling
  • 1 pot of Ricotta Cheese
  • 1/4 cup Icing Sugar
  • 1 Egg Yolk
  • 1tsp Vanilla Extract
  • 1/2 tsp Lemon Zest
  • 2tbs Plain Flour


  1. Preheat Oven
  2. Mix Ricotta, icing sugar, egg yolk, vanilla, zest and flour together and set aside
  3. Cut the fist sheet into equal squares
  4. To make the €œframes€, take half of the rectangles and cut out their centres so that approximately 1/2€³ of pastry makes a frame around the edges.
  5. Brush a little water around the edge of the base and put the ‘frame’ on top
  6. Fill each tart with 1tbs of ricotta mix
  7. Brush the edge of the frame with egg white
  8. Cook for 15-18mins
  9. Add the berries a couple of minutes towards the end
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