Gluten-Free Blueberry and Sweet Ricotta Crostata

Name: Gluten-Free Blueberry and Sweet Ricotta Crostata
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 cup white rice flour; 0.33333334326744 cup buckwheat flour; 0.33333334326744 cup potato starch; 0.25 cup tapioca starch; 2 tablespoons white sugar; 2 tablespoons dark brown sugar; 0.66666668653488 cup cold unsalted butter; 1 large egg; 1 large egg yolk; 1.5 cups fresh ricotta cheese, well drained; 0.25 cup white sugar; 2 tablespoons dark brown sugar; 2 large egg yolks; 2 cups fresh blueberries

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Fresh, unsweetened blueberries and a sweet ricotta cream top a gluten-free shortbread crust for a delicious dessert or brunch treat. This shortbread recipe uses less sugar than traditional recipes as well as using dark brown sugar to give a deeper flavor.

Recipe by Buckwheat Queen

Published on August 13, 2020

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

Shortbread Crust:

1 cup white rice flour
⅓ cup buckwheat flour
⅓ cup potato starch
¼ cup tapioca starch
2 tablespoons white sugar
2 tablespoons dark brown sugar
⅔ cup cold unsalted butter
1 large egg
1 large egg yolk

Sweet Ricotta Cream:

1 ½ cups fresh ricotta cheese, well drained
¼ cup white sugar
2 tablespoons dark brown sugar
2 large egg yolks
2 cups fresh blueberries

Directions

Preheat the oven to 355 degrees F (175 degrees C). Prepare 2 pieces of parchment paper large enough to cover a 9-inch round tart pan.
Whisk rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar together. Cut in butter with your fingers until fully incorporated. Mix in egg and egg yolk by hand. Knead until the dough comes together to form a ball.
Roll out the dough between the 2 sheets of parchment paper until it is approximately 1/2-inch thick and large enough to cover the bottom and rim of the tart pan. Place the crust in the pan. Remove the top sheet of paper to poke holes with a fork. Replace the paper. Fill the pan with pie weights or dried beans.
Bake the tart shell on the bottom rack of the oven until slightly browned, 12 to 15 minutes. Remove and set aside to cool, removing the weights. Keep the oven on.
Meanwhile, whisk together ricotta, white sugar, dark brown sugar, and egg yolks in a bowl until smooth and creamy. Pour ricotta mixture over the crust and smooth out with a rubber scraper. Top with fresh blueberries.
Bake until the blueberries and the ricotta cream are bubbly and beginning to brown, 35 to 40 minutes. Allow to cool to set before serving.

Nutrition Facts (per serving)

372	Calories
18g	Fat
49g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 372
% Daily Value *
Total Fat 18g	23%
Saturated Fat 11g	53%
Cholesterol 141mg	47%
Sodium 17mg	1%
Total Carbohydrate 49g	18%
Dietary Fiber 2g	8%
Total Sugars 20g
Protein 4g
Vitamin C 4mg	18%
Calcium 28mg	2%
Iron 1mg	4%
Potassium 103mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.