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