Wild Blueberry Tart with Lemon Ricotta Cheesecake Filling and Snickerdoodle Pecan Crust
Recipe makes one 11 inch tart
2 cups snickerdoodle crumbs
1 1/2 cup toasted pecan crumble (about 6 ounces whole)
1 stick butter, melted
Note: This is a basic crumb crust. You can substitute any crunchy cookie or graham crackers or any nuts or no nuts, whatever you have on hand. Gingersnaps would be a nice twist. I used snickerdoodles because I had some leftover in the cookie jar. The drier the cookie, the crunchier the crust!
Ricotta Cheesecake Filling:
8 oz. cream cheese at room temp
1 cup ricotta
1/2 cup sugar
1/2 tsp vanilla
1 lemon, zested
Note: If you don’t have ricotta you may use goat cheese or all cream cheese for the filling.
4 cups blueberries
1/2 cup and 2 Tbsp water, divided
2 Tbsp cornstarch
1/2 cup sugar
2 tsp lemon juice
Note: It is blueberry season here in Maine so I used wild blueberries. If you do not have access to wild blueberries, store bought or cultivated will work just fine.
Preheat oven to 350 F.
Toast pecans in oven for 4-5 minutes. Allow to cool.
Smash or crumble Snickerdoodle cookies and place in food processor. Pulse until you have a fine crumb.
Place cooled pecans in food processor. Pulse until you have an even, coarse crumb.
Combine 2 cups cookie crumb and 1 1/2 pecan crumb in a large bowl and mix with melted butter until it is the consistency of wet sand and just holds its shape when pressed together.
Press crust into tart pan evenly, working from the center out. I find a straight sided cylindrical object with a flat bottom works well for this. I like to use my one cup measure. You may have a little extra crumb leftover.
Bake crust on a sheet pan for 15 minutes.
Remove from oven and lower temperature to 325 F.
Allow to cool while you prepare the filling.
Combine cream cheese, ricotta and sugar in a stand mixer fitted with the paddle attachment. Mix on low until completely combined. Scrape down bowl with a rubber spatula. While mixing on low, add eggs, one at a time, adding the next egg after the first is completely combined. Scrape down bowl with a rubber spatula. Add vanilla extract and lemon zest and mix on low until combined. Scrape down bowl with a rubber spatula.
Pour filling into crust and bake on a sheet pan for 30 minutes, rotating at 15 minutes.
When filling is set, turn off the oven and crack the door, allowing tart to cool slowly at least fifteen minutes. If the cheesecake filling cools too quickly, it may split.
Meanwhile, prepare the topping.
Combine 1 cup blueberries with 1/2 cup water in a pot and bring to a boil.
Combine 2 Tbsp cornstarch and 2 Tbsp water and mix until cornstarch is completely dissolved and mixture is smooth.
Whisk cornstarch slurry into pot and cook while whisking for several minutes over medium heat, being careful not to burn.
Add sugar and lemon juice and whisk over medium low heat until smooth.
Fold in remaining 3 cups blueberries until well coated and remove from heat.
Remove tart from oven and pour 3/4 of the blueberry topping into the center. Gently spread to the edge of the crust on all sides, adding more topping if necessary. You may have a small amount of topping left over.
Allow to cool at room temperature 1 hour before serving.