There is more than berries to this. A hint of lemon in the ricotta mixture adds just a little edge, and enough tartness to create a great flavor contrast. If you have a great dough recipe, and time, definitely go for it in this recipe. I opted for the pre-made variety which is actually pretty good.

Ricotta Berry Tart

Ricotta Berry Tart

For the crust simply unroll Pillsbury pre-made pie dough (red box), onto a 9″ tart pan. With your fingers press along the fluted sides of the pan removing and discarding any excess. Bake blind, according to package directions, and set aside.

While the crust bakes, and cools, prepare the filling.

1 pint of strawberries, sliced
2 TB simple syrum
1 cup blueberries
1 cup part skim ricotta
3/4 cup sugar
2 TB fresh lemon juice
2 egg yolks, beaten

1. Toss berries with the simple syrup and refrigerate.
2. In a medium bowl stir together the ricotta cheese, sugar, lemon juice and eggs.
3. Pour ricotta mixture onto the baked shell. Wait till the shell has cooled off to room temperature before pouring the ricotta mixture.
4. Bake in a 350 oven for 25 minutes. Remove from the oven and set on a cooling rack for at least 30 minutes.
5. Arrange the berries and refrigerate for an hour prior to serving.

Ricotta Berry Tart2