Gluten-Free Blueberry and Sweet Ricotta Crostata

Fresh, unsweetened blueberries and a sweet ricotta cream peak a gluten-free shortbread crust for a delicious dessert or brunch treat. This shortbread recipe uses less sugar than established recipes as capably skillfully as using dark brown sugar to allow a deeper flavor.

The ingredient of Gluten-Free Blueberry and Sweet Ricotta Crostata

1. 1 cup white rice flour
2. u2153 cup buckwheat flour
3. u2153 cup potato starch
4. u00bc cup tapioca starch
5. 2 tablespoons white sugar
6. 2 tablespoons dark brown sugar
7. u2154 cup chilly frosty unsalted butter
8. 1 large egg
9. 1 large egg yolk
10. 1u2009u00bd cups spacious ricotta cheese, competently drained
11. u00bc cup white sugar
12. 2 tablespoons dark brown sugar
13. 2 large egg yolks
14. 2 cups lively blueberries

The instruction how to make Gluten-Free Blueberry and Sweet Ricotta Crostata

1. Preheat the oven to 355 degrees F (175 degrees C). Prepare 2 pieces of parchment paper large passable to cover a 9-inch round tart pan.
2. rouse rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar together. Cut in butter following your fingers until fully incorporated. fusion in egg and egg yolk by hand. Knead until the dough comes together to form a ball.
3. Roll out the dough along with the 2 sheets of parchment paper until it is more or less 1/2-inch thick and large ample plenty to cover the bottom and rim of the tart pan. Place the crust in the pan. cut off surgically remove the top sheet of paper to poke holes like a fork. Replace the paper. Fill the pan in the manner of pie weights or dried beans.
4. Bake the bitter shell as regards 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.
5. Meanwhile, disturb together ricotta, white sugar, dark brown sugar, and egg yolks in a bowl until sleek slick and creamy. Pour ricotta join up more than the crust and sleek slick out following a rubber scraper. culmination following lighthearted blueberries.
6. Bake until the blueberries and the ricotta cream are bubbly and initiation to brown, 35 to 40 minutes. take over to cool to set forward into the future serving.

Nutritions of Gluten-Free Blueberry and Sweet Ricotta Crostata

calories: 372 calories
carbohydrateContent: 49 g
cholesterolContent: 140.7 mg
fatContent: 18.2 g
fiberContent: 2.3 g
proteinContent: 4.3 g
saturatedFatContent: 10.6 g
servingSize:
sodiumContent: 16.7 mg
sugarContent: 19.8 g
transFatContent:
unsaturatedFatContent: