Name: Ricotta Custard Blueberry Tart with Nut Crescent Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Italian-Inspired
Ingredients: For the Pecan Cookie Crust:; 4 oz crushed pecans (1 heaping cup), toasted; 2 tbsp sugar; 1/4 cup (22 g) wheat germ (or substitute with flour); 1 1/4 cups all-purpose flour; 1 dash cinnamon (optional); 1 pinch freshly grated nutmeg (optional); 3 oz (6 tbsp) cold butter, cut into small pieces; 1 egg; 1 tsp vanilla extract; For the Ricotta Custard and Blueberry Filling:; 3 egg yolks; 3 tbsp sugar, divided; 1 tbsp vanilla extract; 1/4 tsp almond extract; 1 1/2 cups ricotta, drained for at least 1 hour; 1/4 tsp ground nutmeg; 2 oz (1/4 cup) apricot preserves; 5 cups fresh blueberries, divided; 2 tbsp freshly squeezed lemon juice

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This elegant tart layers a velvety ricotta custard inside a fragrant nut-based crust, all crowned with a luscious blueberry topping made from both cooked and fresh berries. The combination delivers richness, freshness, and a subtle nuttiness that makes every bite memorable.

Why You’ll Love This Recipe

This tart brings together contrasting textures and flavors in the most satisfying way. The nut crescent crust is tender yet crisp, the ricotta custard is lightly sweet and silky, and the blueberry topping balances tartness and natural berry sweetness. It’s a wonderful dessert for gatherings, warm-weather meals, or any time you want something impressive yet deeply comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pecan cookie crust

4 ounces crushed pecans (1 heaping cup), toasted
2 tablespoons sugar
1/4 cup (22 grams) wheat germ (or 170 grams all-purpose flour if not using wheat germ)
1 1/4 cups all-purpose flour
1 dash cinnamon (optional)
1 pinch freshly grated nutmeg (optional)
3 ounces butter (6 tablespoons), cold and cut into small pieces
1 egg
1 teaspoon vanilla extract

For the ricotta custard and blueberry filling

3 egg yolks
3 tablespoons sugar, divided
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups ricotta, drained for at least 1 hour
1/4 teaspoon ground nutmeg
2 ounces apricot preserves (1/4 cup)
5 cups fresh blueberries, divided
2 tablespoons freshly squeezed lemon juice

Directions

Preheat your oven to 400°F (200°C).
For the crust, pulse the pecans in a food processor 5–6 times. Add the dry ingredients and butter, then scrape down the bowl.
Whisk the egg and vanilla in a small bowl. Drizzle over the mixture and pulse just until the dough comes together, scraping as needed.
Press the dough evenly into a 10-inch tart pan with a removable bottom. Smooth and pack the crust into the sides.
For the custard, beat the egg yolks with 2 tablespoons sugar, vanilla, and almond extract. Add ricotta and nutmeg; mix until smooth.
Pour the custard into the crust and bake in the lower third of the oven for about 30 minutes, rotating halfway for even baking. Cool slightly in the pan.
For the filling, warm the apricot preserves with 1/4 cup water over medium-low heat. Once syrupy, chop any apricot pieces and return them to the pan with 2 cups blueberries, the remaining 1 tablespoon sugar, and 1/2 cup water.
Cook about 5 minutes, stirring and gently mashing berries. Continue simmering 5 more minutes on low. Remove from heat, stir, and cool at least 10 minutes. Stir in lemon juice, then fold in the remaining 3 cups of blueberries.
Spoon the filling into the cooled tart. Let rest at least 30 minutes before slicing.

Servings and timing

Serves: One 10-inch tart (8–10 slices)
Prep time: 30 minutes
Cook time: 30 minutes
Rest time: 30 minutes
Total time: About 1 hour 30 minutes

Variations

Use mixed berries—such as raspberries or blackberries—for a more complex flavor.
Add orange zest to the custard for a brighter citrus profile.
Replace pecans with walnuts or almonds to alter the crust’s character.
Add a thin layer of jam beneath the custard for extra fruitiness.

Storage/Reheating

Refrigerate the tart, covered, for up to 3 days.
For the best texture, serve chilled or allow it to sit at room temperature for 15 minutes before slicing.
Avoid reheating, as warming can soften the crust and cause the custard to separate.

FAQs

How far in advance can I make this tart?

You can bake the crust and custard a day ahead and add the blueberry filling the day of serving.

Can I use frozen blueberries?

Yes, but thaw and drain them first. Fresh berries provide better texture for the uncooked portion.

Can I make the crust without nuts?

Yes, simply replace the nuts with additional flour, though the texture and flavor will differ.

Do I need to drain the ricotta?

Yes, draining removes excess moisture and ensures a smooth, firm custard.

Can I reduce the sugar further?

Absolutely; this recipe is naturally sweet from the berries and apricot preserves.

What if I don’t have wheat germ?

Use all-purpose flour instead, as listed in the ingredient substitution.

Can I bake the tart in a pie dish?

Yes, though removal is easier with a tart pan. Adjust pressing and edges accordingly.

How do I keep the crust from becoming soggy?

Let the custard cool slightly before filling and allow the blueberry mixture to cool as well.

Can I use another jam besides apricot?

Peach or berry jam works nicely, but apricot adds gentle sweetness without overpowering the blueberries.

What’s the best way to slice the tart cleanly?

Use a sharp knife dipped in hot water and wiped dry between cuts.

Conclusion

This Ricotta Custard Blueberry Tart with Nut Crescent Crust blends creamy, crisp, and fruity elements into a beautifully balanced dessert. Its minimal sweetness allows the berries to shine, while the nutty crust and silky custard add depth. Perfect for summer gatherings or a refined homemade treat, it’s a tart that invites you to savor every layer.

Ricotta Custard Blueberry Tart with Nut Crescent Crust

Why You’ll Love This Recipe