We haven’t baked in a while because well, we’ve been really busy, but the other day we decided we should make a little something sweet, and Birdie was raising hands wanting to help out. She helped rinse the blueberries, she cracked the eggs, she was in charge of pouring all of the ingredients into the mixer and pushing the buttons until everything was blended just right. Then she patiently waited for our cheese tart to bake and cool. When it was done, she went to town decorating the top with fresh blueberries. The tart was good and she was very proud. I can’t believe how big she is—she’ll be four next month. Time really flies!
LEMON RICOTTA TART WITH BLUEBERRIES
You will need:
1 box of vanilla wafer cookies (12 ounce box)
6 tbsp unsalted butter, melted
2 cups ricotta cheese
4 ounces cream cheese, softened
2 large eggs, at room temperature
1/3 cup granulated sugar
2 tablespoons grated lemon zest (from about 2 lemons)
3 tablespoons lemon juice
1 carton of fresh blueberries, washed
Preheat the oven to 375 degrees. Using a food processor, pulse the vanilla wafers until they are finely ground. Add in the melted butter and continue to pulse until everything comes together and the crumbs are moist.
Pour the crumb mixture into a 9-inch tart pan (we used a springform pan). Press the mixture into the pan and up the sides, making sure to press firmly so the crust holds together. Place the pan on a baking sheet and pop it into the oven to bake for 10-12 minutes or until crust is lightly golden. Remove from the oven and place on a cooling rack.
In a clean food processor, blend the ricotta, softened cream cheese, eggs, granulated sugar, lemon zest, and juice until combined and smooth. Pour the ricotta mixture into the crust and bake until the filling is set (no longer jiggly) and slightly browned in some spots. Approx. 30-35 minutes.
Cool the tart completely on a cooling rack. Once cooled, top with blueberries, slice, and serve.
Recipe by Martha Stewart.