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Blueberry, Honey & Ricotta Tart



125g all-purpose flour
85g cold, unsalted butter, cubed
3 tablespoons cold water
1 1/2 tablespoons brown sugar
1 pinch salt


200g fresh or frozen (thawed) blueberries
300g ricotta cheese
50g PaddyO's Berries & Granola
1/4 cup honey, divided
1/4 teaspoon cinnamon
1/4 teaspoon salt


Crust In the bowl of a food processor, pulse flour, sugar and salt together, then add cold, cubed butter. Pulse until mixture is coarse and crumbly, and butter is pebbly, then drizzle in cold water. Continue to pulse until dough begins to form. Turn dough out onto a lightly floured surface and knead for 2-3 minutes, or until dough ball forms, then form it into a disc and wrap tightly in plastic wrap. Refrigerate dough for at least 1 hour. Once dough has chilled, unwrap and roll it out to 1/8-inch thickness on a lightly floured surface. Preheat oven to 190C / Gas Mark 5 Transfer dough to a 9-inch pie pan and press it gently, but firmly into the pan. Trim off excess around the edges. Use a fork to prick holes in the bottom, then line with aluminum foil and fill with dried beans (to act as a weight, so it doesn't rise when you pre-bake it). Place in oven and bake for 12-15 minutes. Remove from oven and let cool completely. Filling Beat ricotta and honey until smooth and combined, then add cinnamon and salt. Fold blueberries into mixture, but make sure not to over mix. Pour mixture into cooled pie shell and evenly spread over the top. Sprinkle with PaddyO’s Berries & Granola Place in refrigerator and let chill at least 2 hours before serving.





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