Ricotta & Blueberry Tart with Honey, Lemon, and Lavender
•Thomas Keller’s Buttery Pastry Crust, rolled out to fit your pan (I use a removable bottom tart pan), scraps saved for another use
Ingredients
- 1 cup homemade wholemilk ricotta or store bought
- •1/4 cup goat cheese
- •1/4 cup cream cheese
- •2 tsp ground dried lavender
- •4-5 Tbsp honey sweeten to your taste
- •juice of half a lemon
- •zest of half a lemon
- •1 pint fresh blueberries you could use more if you wanted, it’s just what I had
Instructions
- Preheat oven to 325º.
- Fully bake your crust: bake for 30-40 minutes with pie weights in it (I class it up with aluminum foil filled with dries beans/rice that I keep in a garbage bag in my pantry…). Remove weights and continue to bake until golden brown, about another ten minutes. It may take longer.
- Remove and let shell cool fully on a rack. While the shell cools mix all of the ingredients except the blueberries in a mixing bowl to combine fully. Taste and adjust to your liking. Fill shell with the cheese mixture, top with fresh blueberries, and dust with powdered sugar. Serve at room temperature or chilled.