Gluten-Free Blackberry Ricotta Tarts


Cheesecakes are probably my favorite dessert to eat. Pies are my favorite to make, but if I could eat any dessert, it would be cheesecake. In fact, for my birthdays growing up my granny would make me cherry cheesecake instead of cake (another truth- I hate cake and cherries are my ALL time favorite food).

I do like to play around sometimes, though. Sometimes I like to swap out the cream cheese. One of my favorite tarts (things) I’ve ever made, was a Blueberry Basil Goat Cheese Tart (click for the link for the recipe). Last week, however, I wanted to replace the cream cheese with a ricotta cheese.

I like ricotta cheese. I remember about a decade ago one of our clients came to our family with a ricotta pudding recipe. It was the first time I had ever had ricotta. It was delicious. Last month I got some ricotta to make a spinach lasagna (click the link for the recipe). Since then I kind of kept some in the fridge. Last week while baking tarts, it just came to me to make a ricotta tart. I had some blackberries, why not add those?

These were delicious! I made like 4  different tarts/pies and these were hands down my favorite. The ricotta layer on the bottom had a lovely texture and not-to-sweet flavor. And the blackberry toppings added a nice freshness to the tart. Plus they were beautiful. I also had some extra egg-whites, so why not add in some little meringue cookies?

Blackberry Ricotta Gluten-Free Tarts

  • Gluten-Free Pie Dough

Ricotta Filling:

  • 1 1/2 cup ricotta
  • 3 eggs
  • 1/8 cup honey
  • 1/8 cup maple
  • 1/2 tsp vanilla
  • 1 tbsp tapioca flour

Blackberry Topping:

  • 8 oz. cream cheese, softened
  • 1/4 cup coconut milk
  • 3 tbsp butter, softened
  • 2 tbsp maple
  • 1 tbsp lemon juice
  • 1/4 cup blackberries
  • More blackberries to garnish and Meringue Cookies (optional)

Let’s Make it Happen: Preheat oven to 375.

Make pie dough. Place it in a your pan, I used mini tart pans. Prick the dough with a fork. Refrigerate.

For the filling, beat the ricotta cheese. Add the honey, maple and vanilla. Add the eggs in one at a time. Scrape down the sides in between each one. Add the flour. Once combined, pour carefully into your tart.

Bake for 50 minutes (or about 20 for a mini). Cool. Remove from tart shells.

For the topping, beat the cream cheese and butter. Scrape sides and beat until light and fluffy. Add in the maple, lemon juice, and coconut milk. Add in the blackberries. Refrigerate.

Once the tarts have cooled, apply the blackberry topping with an angled spatula. Arrange fresh blackberries on the top.

Refrigerate for at least 3 hours. Slice, eat and enjoy!


2 thoughts on “Gluten-Free Blackberry Ricotta Tarts

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