The ricotta, yogurt and blueberry tart is made with a soft shortcrust pastry flavored with orange and a delicious filling featuring ricotta, yogurt, and blueberries.
I recommend trying this cake that will make friends and family happy, but above all, it will bring you satisfaction and sweetness.
I prepared this wonderful shortcrust with Ruggeri’s Migliora Dolci Vanilla Baking Powder. Click on the link below to find their shop, to purchase the products they sell. If you do not have Migliora Dolci yet, you can substitute it with vanilla baking powder for cakes, commonly available in supermarkets.
If you love homemade tarts and cookies, also check out these other recipes below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see which ingredients we need to make this recipe
- 2 eggs
- vegetable oil (1/3 cup)
- sugar (1/4 cup, you can increase to 1/3 cup if preferred)
- orange zest (organic grated)
- 1 pinch fine salt
- cornstarch (1/3 cup or potato starch)
- all-purpose flour (2 1/3 cups)
- baking powder for cakes (1/4 oz, I use Ruggeri's Migliora Dolci)
- ricotta (3 1/2 oz, you can add up to 4 1/2 oz)
- greek yogurt 0% fat (3/4 cup, you can also use plain non-Greek yogurt)
- as needed blueberries
- as needed powdered sugar (1 1/2 tbsp, I prefer it less sweet, you can add to taste)
Steps
Let’s see the steps to make it
In a bowl, mix together the eggs and sugar. Add the orange zest. Then add the oil and a pinch of salt. Stir well to mix everything.
Add the 1/3 cup of cornstarch, if you don’t have it potato starch works too and then add MIGLIORA DOLCI vanilla baking powder. If you don’t have Migliora Dolci, you can use regular vanilla baking powder for cakes, commonly available.
Mix and incorporate the flour to create our dough. You’ll see that you’ll get a soft and smooth dough, which will spread perfectly in your mold. My mold has a bottom diameter of 9-9.5 inches.
I let the dough rest in the fridge for half an hour, but know that if you don’t have time, nothing will happen, you can safely skip this step, as this is an oil-based dough and not butter-based.
Take the dough and roll it out with a rolling pin on parchment paper or directly in a greased and floured pan. Prick the bottom of the dough with a fork.
Now mix together the ricotta with the yogurt and the powdered sugar. I always add little sugar, if you prefer it sweeter, you can add more. Everything is ready to spread the filling on the cake and decorate as I did with thinner strips, alternating with blueberries, or as you prefer.
Preheat the oven to 347°F and once at temperature, bake for about 27 minutes. Always do the toothpick test to check it’s cooked.
Once ready, you can eat it warm or let it cool completely with a passage in the fridge. The filling will resemble a “gelato” cream.
Happy preparation.
Advice
The cake can be stored in the fridge for up to three days but do not leave it at room temperature because the cream and fruit will spoil and the cake will go bad. When you need to consume it, take it out an hour before from the fridge or give it a 5-second pass in the microwave.
The cake can be stored in the fridge for up to three days but do not leave it at room temperature because the cream and fruit will spoil and the cake will go bad. When you need to consume it, take it out an hour before from the fridge or give it a 5-second pass in the microwave.
As I mentioned earlier, this cake will be perfect even during the warmer season. Keeping it in the fridge and eating it right after taking it out, the cool cream will resemble a “gelato” preparation.
FAQ
Will you make it again? The ricotta, yogurt and blueberry tart?
I hope so and that it conquers you as it did us.
