Ricotta Tart with Blueberries and Honey

A great cake recipe for any occasion:

Stand the tart pan with the pre-baked dough on the baking sheet lined with parchment paper. The base can be baked up to 8 hours in advance, keep at room temperature.

Preheat the oven to 220 °C.

Put the ricotta with the milk in a narrow, tall container and mix with a blender until smooth.

Mix the whole egg and the egg yolks with the ricotta, then add the lemon zest, vanilla essence, sugar or sugar pulp and salt.

Beat the egg whites with the juice of one lemon until creamy and fold into the ricotta mixture with a rubber spatula.

Spread the blueberries evenly on the bottom of the tart and pour the ricotta mixture over it, smoothing it out. Put the baking sheet with the pan in the oven Note Petra: Nice light tart, very tasty in combination with the caramelized topping! Best to use wild blueberries, they have more acidity and flavor than cultivated blueberries.

**I had no longer enough pine nuts, have them therefore mixed 1:1 with slivered almonds, goes very well.

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