Blackberry & Honey Ricotta Tart
This tart is not loud. It doesn’t demand attention—it earns it. With plump blackberries gently warmed in wildflower honey, nestled atop whipped ricotta and a delicate shortcrust base, every element of this dessert feels intentional. It’s sweet, herbal, creamy, and bright, like a meadow in the last golden hour of summer.
Ingredients
For the shortcrust:
- 1 ¼ cups all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- 1 egg yolk
- 2 –3 tbsp cold water
For the filling:
- 1 cup whole-milk ricotta
- 2 tbsp honey plus more for drizzling
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 ½ cups fresh blackberries
- A few thyme leaves or mint sprigs optional, for garnish
Instructions
Make the crust:
- Combine flour, sugar, and salt. Cut in cold butter until it resembles coarse crumbs. Mix in egg yolk and cold water until the dough forms. Shape into a disk, wrap, and chill for 30 minutes.
Blind-bake the tart shell:
- Roll the dough into a 9-inch tart pan. Dock with a fork, line with parchment, fill with baking weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 10 minutes until golden. Cool completely.
Whip the ricotta base:
- Mix ricotta with honey, lemon zest, and vanilla until creamy and light. Spoon into the cooled tart shell and smooth it gently.
Prepare the blackberries:
- Warm the blackberries in a pan over low heat with a drizzle of honey—just until they begin to soften and shine. Cool slightly, then spoon over the ricotta.
Garnish and serve:
- Top with fresh mint or thyme. Drizzle with additional honey just before serving.
Notes
The blackberries burst with their signature tang, mellowed by honey’s floral sweetness and anchored by the ricotta’s creamy, almost savory undertone. The crust adds a crisp contrast. Each bite is a layered experience—soft and crunchy, rich and bright. A tart that feels both light and decadent.
