Ricotta and jam tart

Ricotta and blackberry jam tart is a delicious dessert inspired by a version from Anna Moroni on Italian TV. Delicate and soft, this tart is easy to prepare and will be loved by everyone, especially children! It is a dessert for anyone with a sweet tooth, but especially those who love the rich but at the same time delicate flavour of ricotta combined with the pastry and a delicious blackberry jam. To make your tart, you first make the pastry base and then continue with the wonderful filling. With just a few minutes work and a little patience you can create an appetizing and healthy dessert – and satisfy the cravings of all your guests! Are you ready to get your eggs, flour, sugar, cheese and blackberry jam, and to make this wonderful ricotta tart?


  • plain flour 250 grams
  • eggs 1 unit
  • sugar 100 grams
  • butter 125 grams
  • ricotta cheese 200 grams
  • jam 125 grams Blackberry
  • icing sugar 80 grams
  • egg yolks 1 egg yolk
  • baking powder 1 teaspoon of baking powder
60 minutes Total time
30 minutes Active time
Serves 8 persons
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Prepare the pastry by mixing the flour with the sugar, baking powder, eggs and butter. Mix vigorously until you get a smooth dough and then leave in the fridge for 30 minutes. Meanwhile, prepare the creamed ricotta by mashing it with a fork and gradually incorporating the sifted icing sugar. Roll out the pastry to a thickness of 1/2 cm in the bottom of a 22cm cake tin and prick the bottom with a fork. Add a first layer of the creamed ricotta, then the second with jam and finish with strips made from the leftover pastry. Bake in a preheated oven at 180 °C for about 30 minutes. Let it cool completely and sprinkle with a little icing sugar.

Do you fancy a lovely fresh jam tart? Use your favourite jam, perhaps opting for raspberry or strawberry instead of blackberry.
Did you know that ‘ricotta’ is so named because it is made from ‘re-cooked’ caciotta or pecorino cheese?

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