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Gluten-Free Blueberry and Sweet Ricotta Crostata
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Blueberry and ricotta crostata on gluten-free shortbread crust: a delightful dessert or brunch option.
Ingredients:
  • 1 cup white rice flour
  • 0.33333334326744 cup buckwheat flour
  • 0.33333334326744 cup potato starch
  • 0.25 cup tapioca starch
  • 2 tablespoons dark brown sugar
  • 0.66666668653488 cup cold unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • 1.5 cups fresh ricotta cheese, well drained
  • 0.25 cup white sugar
  • 2 large egg yolks
  • 2 cups fresh blueberries
Instructions:
  • Preheat the oven to 355 degrees F (175 degrees C) and line a 9-inch round tart pan with 2 pieces of parchment paper.
  • Combine rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar in a bowl and whisk together. Use your fingers to incorporate the butter fully. Mix in the egg and egg yolk by hand, then knead the dough until it forms a ball.
  • Flatten the dough between two sheets of parchment paper to about 1/2-inch thickness and big enough to fit the tart pan. Transfer the crust to the pan. Prick holes using a fork after removing the top sheet of paper. Put the paper back on and fill the pan with pie weights or dried beans.
  • Place the tart shell on the bottom rack of the oven and bake until lightly browned, about 12 to 15 minutes. Let it cool, then remove the weights. Keep the oven on.
  • In a bowl, combine ricotta, white sugar, dark brown sugar, and egg yolks, whisking until smooth and creamy. Spread the ricotta mixture over the crust and use a rubber scraper to smooth it out. Finish by topping it with fresh blueberries.
  • Bake for 35-40 minutes until the blueberries and ricotta cream are bubbly and slightly browned. Let it cool to set before serving.

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