Have you ever bitten into a dessert so light and flavorful that it feels like a cloud of sweetness melting on your tongue? These Perfect Lemon Blueberry Ricotta Tartlets are exactly that kind of treat. With a crisp, buttery tart shell, creamy ricotta filling, and a burst of zesty lemon and juicy blueberries, this dessert is a miniature masterpiece that’s impossible to resist. Whether you’re hosting a brunch, looking to impress at a dinner party, or simply craving a sweet indulgence, these tartlets are the answer. And the best part? They’re easier to make than they look!
This recipe is inspired by classic French patisserie, where elegance and flavor come together. But instead of overwhelming techniques and ingredients, this version is approachable for home bakers. Trust me, once you try these tartlets, you’ll want to make them for every occasion (and maybe just because it’s Tuesday).
The Story Behind Lemon Blueberry Ricotta Tartlets
The idea of these tartlets comes from my love for French desserts, particularly their ability to balance sweetness with fresh, tangy flavors. Lemon and blueberry is a combination that feels like a celebration of summer, but thanks to frozen blueberries and year-round citrus, you can enjoy these tartlets any time of the year.
Ricotta cheese might feel like an unexpected addition here, but it’s a nod to Italian influences in French cuisine. The creamy, slightly tangy cheese is the perfect base to let the lemon shine without being overpowering. It also adds a subtle richness without making the dessert too heavy.
I first made these tartlets for a friend’s baby shower, and they were a hit! Since then, it’s become a go-to recipe for special occasions. They’re just the right size for individual servings, which means no messy slicing or serving. Plus, they look absolutely adorable on a dessert table. And honestly, who doesn’t love a dessert that’s both fancy and easy to eat?
Ingredients for Lemon Blueberry Ricotta Tartlets
Let’s talk about the ingredients that make these tartlets so special. Each one plays a key role, and I’ve got tips to help you pick the best ones!
- Ricotta Cheese: Go for full-fat ricotta for the creamiest texture. If you can, drain it in a fine mesh sieve for 30 minutes to remove excess moisture.
- Lemon Zest and Juice: Fresh lemons are non-negotiable here. They provide both the tangy flavor and the incredible aroma. Pick lemons that feel heavy for their size—they’re the juiciest!
- Blueberries: Fresh blueberries are ideal, but frozen work perfectly too. If using frozen, don’t thaw them before adding to the tartlets to avoid excess liquid.
- All-Purpose Flour: This forms the base of the tart dough. You can substitute with a gluten-free blend if needed.
- Butter: Use unsalted butter for control over the salt content. It should be cold for the best tart shell texture.
- Powdered Sugar: Adds just the right amount of sweetness to the tart dough without making it too crumbly.
- Eggs: Eggs bind the filling and help create a silky-smooth texture.
- Vanilla Extract: A hint of vanilla rounds out the flavors beautifully. Pure vanilla extract works best.
If you want to experiment, you can add a pinch of ground cardamom to the filling for a subtle floral note or swap out blueberries for raspberries. The recipe is forgiving and easy to adapt to your tastes!
Equipment Needed
You don’t need a ton of fancy tools to make these tartlets, but a few specific items will make your life easier:
- Tartlet Pans: Mini tart pans with removable bottoms are ideal. If you don’t have these, try a muffin tin as an alternative.
- Food Processor: For making the tart dough quickly and easily. You can also do this by hand with a pastry cutter.
- Fine Zester: A microplane is perfect for getting fine lemon zest without the bitter pith.
- Mixing Bowls: You’ll need at least two—one for the dough and one for the filling.
- Piping Bag (Optional): If you want the ricotta filling to look extra fancy, use a piping bag to fill the tart shells.
If you don’t have tartlet pans, don’t worry. I’ve made these in a standard muffin tin, and they turn out just as cute. Just grease the tin well, and use parchment paper strips to help lift the tartlets out once baked.
How to Make Lemon Blueberry Ricotta Tartlets
- Make the Tart Dough: In a food processor, combine 1 1/4 cups (155g) all-purpose flour, 1/2 cup (113g) cold unsalted butter, and 1/4 cup (30g) powdered sugar. Pulse until the mixture resembles coarse crumbs. Add 1 egg yolk and 1-2 tablespoons (15-30ml) of cold water, pulsing until the dough just comes together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Tart Shells: Roll out the dough on a floured surface to about 1/8 inch (3mm) thick. Cut circles slightly larger than your tartlet pans and press them into the pans. Trim the edges and prick the bottoms with a fork.
- Bake the Tart Shells: Preheat your oven to 350°F (175°C). Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5-7 minutes, until lightly golden. Let them cool completely.
- Make the Ricotta Filling: In a mixing bowl, whisk together 1 cup (250g) ricotta cheese, 1/4 cup (50g) granulated sugar, 1 egg, 1 teaspoon (5ml) vanilla extract, and the zest and juice of 1 lemon until smooth.
- Assemble the Tartlets: Spoon or pipe the ricotta filling into the cooled tart shells. Top each tartlet with a handful of blueberries.
- Bake the Tartlets: Place the filled tartlets on a baking sheet and bake at 350°F (175°C) for 20-25 minutes, until the filling is set and slightly golden at the edges.
- Cool and Serve: Let the tartlets cool completely before removing them from the pans. Dust with powdered sugar just before serving for an elegant finish.
Cooking Tips & Techniques
Here are a few tips to ensure your tartlets turn out perfectly every time:
- Keep the butter for the tart dough as cold as possible. This helps create a flaky, tender crust.
- Don’t overfill the tart shells with ricotta filling. It will puff up slightly as it bakes.
- If the edges of your tart shells start to brown too quickly, cover them loosely with foil.
- Always taste your ricotta filling before baking. Depending on the sweetness of your lemons, you might want to add a touch more sugar.
And if you’re like me and tend to multitask in the kitchen, set a timer for each step to avoid overbaking!
Variations & Adaptations
These tartlets are wonderfully versatile. Here are some ideas to make them your own:
- Gluten-Free: Use a gluten-free all-purpose flour blend for the tart shells.
- Dairy-Free: Swap ricotta for a dairy-free cream cheese alternative.
- Seasonal Flavors: Replace blueberries with fresh raspberries, blackberries, or even sliced peaches.
- Chocolate Twist: Add a layer of melted white chocolate in the tart shells before adding the ricotta filling.
One time, I swapped out the ricotta for mascarpone and added a pinch of cinnamon—it was divine!
Serving & Storage Suggestions
Serve these tartlets slightly chilled or at room temperature. They pair beautifully with a cup of tea, a glass of Prosecco, or even a dollop of whipped cream on top. For presentation, arrange them on a platter with a scattering of fresh blueberries and mint leaves.
To store, keep the tartlets in an airtight container in the refrigerator for up to 3 days. If you want to make them ahead, bake the tart shells and prepare the filling separately, then assemble and bake just before serving.
Nutritional Information & Benefits
Each tartlet is approximately 180 calories, with a good balance of carbs, fats, and protein. Ricotta cheese is rich in calcium and protein, while blueberries are packed with antioxidants and vitamin C.
If you’re watching your sugar intake, you can reduce the sugar in the filling slightly without losing much flavor.
Conclusion
If you’re looking for a dessert that’s as delightful to make as it is to eat, these Perfect Lemon Blueberry Ricotta Tartlets are for you. They bring together the best of French-inspired elegance and homey comfort. Plus, they’re customizable, easy to share, and irresistibly delicious.
Give them a try, and let me know how yours turn out in the comments! I’d love to hear about any fun variations you come up with. Don’t forget to pin this recipe for later, and share it with your friends who love baking. Happy tartlet-making!
FAQs
Can I use store-bought tart shells?
Yes! If you’re short on time, pre-made tart shells work beautifully. Just make sure they’re fully baked before adding the filling.
Can I freeze these tartlets?
You can freeze the baked tart shells, but I recommend making the filling fresh for the best texture and flavor.
What can I substitute for ricotta cheese?
Mascarpone or cream cheese are great substitutes. Just adjust the sweetness as needed.
Can I make this recipe ahead of time?
Yes! Prepare the tart shells and filling separately, then assemble and bake within a day of serving.
How can I prevent the tart dough from shrinking?
Chill the dough thoroughly before rolling and again after pressing it into the tart pans. This helps it hold its shape during baking.