Description
A refined and beautifully layered dessert featuring a toasted pecan cookie crust, smooth ricotta custard filling, and a luscious topping of cooked and fresh blueberries. This tart is rich, creamy, slightly nutty, and naturally elegant—perfect for gatherings or special occasions.
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
Instructions
- Preheat oven to 400°F (200°C).
- Pulse toasted pecans in a food processor 5–6 times. Add sugar, wheat germ, flour, spices, and butter. Pulse to blend.
- In a small bowl, whisk egg and vanilla. Drizzle into the food processor and pulse until dough forms.
- Press dough evenly into a 10-inch tart pan with removable bottom. Smooth and pack well along sides and base.
- In a bowl, beat egg yolks with 2 tbsp sugar, vanilla, and almond extract. Add ricotta and nutmeg; mix until smooth.
- Pour custard into crust and bake in lower third of oven for about 30 minutes, rotating halfway through. Cool slightly in the pan.
- In a saucepan, warm apricot preserves with 1/4 cup water over medium-low heat. Once syrupy, stir in 2 cups blueberries, remaining 1 tbsp sugar, and 1/2 cup water.
- Simmer for about 10 minutes, mashing gently as berries break down. Remove from heat, stir, and cool for 10 minutes.
- Stir lemon juice into the cooled berry mixture, then fold in remaining 3 cups fresh blueberries.
- Spoon blueberry mixture over the cooled tart. Let rest for at least 30 minutes before slicing.
Notes
- Use mixed berries for more complexity.
- Add citrus zest to the custard for extra brightness.
- Substitute pecans with walnuts or almonds for a different crust flavor.
- Store covered in the fridge and serve chilled or at room temp.
- Let the filling cool before adding to avoid a soggy crust.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 95mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
