Creamy Blackberry Tart
A luscious, no-fuss tart with a press-in buttery crust, a silky ricotta and condensed milk filling, and a glossy blackberry compote to finish. Best served well chilled, this make-ahead dessert is as elegant as it is effortless.
🛒 Ingredients
10 servings
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 3.5 oz (100 g) margarine or softened butter
- 10.5 oz (300 g) fresh ricotta
- 1 can (14 oz / 395 g) sweetened condensed milk
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- 1½ cups whole milk
- 2 cups fresh blackberries
- ½ cup sugar for the compote
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Directions
- 1
Preheat oven to 350 °F (180 °C). In a bowl, mix the flour, beaten egg, sugar, baking powder, and margarine until a soft, smooth dough forms. Add a little more flour if it feels too sticky.
- 2
Press the dough evenly across the bottom and slightly up the sides of a greased springform pan. Set aside.
- 3
Blend the ricotta, condensed milk, cornstarch, sugar, and milk until completely smooth. Pour the mixture over the prepared crust.
- 4
Bake for 35–40 minutes, until the filling is set and the crust edges are golden brown. Remove from the oven and let cool completely at room temperature.
- 5
Combine the blackberries and sugar in a small saucepan over medium heat. Bring to a boil and cook for about 5 minutes until a light syrup forms.
- 6
Pour the warm blackberry compote over the cooled tart. Refrigerate for at least 2 hours, then slice and serve cold.
💡 Chef's Tip
Run a thin knife around the edge before releasing the springform for cleaner slices. Frozen blackberries work just as well — thaw and drain them thoroughly before making the compote.
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