Ricotta and Cream Cheese Blueberry Tart

This delightful tart combines the creamy textures of ricotta and cream cheese with the sweet burst of fresh blueberries. The tart crust adds a perfect crunch, making it a balanced dessert that’s both traditional and creatively refreshing. It's a great option for any occasion and is sure to please a crowd while being relatively easy to prepare.

Ingredients:

• 1 pre-made tart crust
• 1 cup ricotta cheese
• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 cups fresh blueberries
• 1 tablespoon cornstarch
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C). If using a frozen tart crust, bake according to package instructions until golden brown and set aside to cool.
2. In a mixing bowl, combine the ricotta cheese, cream cheese, powdered sugar, vanilla extract, and lemon juice. Beat with an electric mixer until smooth and creamy.
3. Spread the ricotta and cream cheese mixture evenly over the cooled tart crust.
4. In another bowl, toss the fresh blueberries with cornstarch and lemon zest until well coated.
5. Arrange the blueberries on top of the cream cheese mixture in a decorative pattern.
6. Bake the tart in the preheated oven for about 20 minutes, just until the blueberries start to release their juices.
7. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.