Blueberry dessert

Blueberry dessert recipe:


Ricotta tart decorated with fresh blueberries, it will cook for a good half an hour in the oven, in a not too hot oven. A sweet ricotta tart to accompany my blueberries, a dessert with a very distinctive taste for amateurs. Of course, with a little courage, we could go to the Vosges to pick blueberries directly, which are rather abundant in this neighboring region. I love the scent and taste of this fruit, it lends itself wonderfully for a blueberry dessert recipe.

Blueberry dessert recipe for 4 people


  • 350 g of shortcrust pastry.,
  • 300 g blueberries
  • 500 g ricotta
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 5 eggs
  • 50 g of cornstarch
  • 25 cl of fluid cream
  • 1 pinch of salt


  1. Heat your oven to 150 °
  2. Blanch 100 sugar, egg yolk and vanilla sugar in a bowl.
  3. Incorporate the cornstarch and ricotta, whisk well so that the preparation is homogeneous.
  4. Whip the crème fraîche in whipped cream, with a pinch of salt.
  5. Gently fold the whipped cream into the preparation.
  6. Beat the egg whites with 50g sugar and salt.
  7. Mix everything delicately using a wooden spoon.
  8. Place the shortcrust pastry in a pie pan lined with baking paper.
  9. Prick the bottom of the pie with a fork.
  10. Pour your cheese preparation.
  11. Divide the blueberries in your pie.
  12. Bake in the oven halfway up for 1 hour 30 minutes.
  13. Let your pie cool by placing it on a rack.
  14. Place a rack on top of the pie and turn your pie over, let it cool upside down, it will remain well inflated.

Preparation time: 20 minutes
Cooking time: 90 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Blueberry Dessert Recipe

My favorite wine for this recipe Gewurztraminer Grape variety: Gewurztraminer
Temperature between 10 ° and 12 °
Thanks to Patrick for his great recipe and his blog.

Ingredients Separate the whites Cornstarch Whip the whites Add the yolks To mix together Ready to cook Cooked

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