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Blueberry Shortbread Tart

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

1  c  Butter -- softened
1/2  c  Confectioner's sugar
1  t  Vanilla extract
2  c  All-purpose flour
1/2  c  Ricotta cheese
1/4  c  Confectioner's sugar
2  tb  Confectioner's sugar
1/2  ts  Vanilla extract
2  c  Fresh blueberries

1. Beat butter and confectioners' sugar at medium speed until light and fluffy. Beat in vanilla. 2. At low speed, beat in flour, 1/2 cup at a time, until dough forms. Shape dough into a disk, wrap in plastic wrap, and chill for 30 min. 3. Preheat oven to 350deg. Divide dough in half. On a floured surface, using a floured rolling pin, roll each dough half into an 8 in. round. Place 1 round on an ungreased baking sheet. 4. Cut remaining round into 8 equal wedges. Place wedges on baking sheet. 5. Bake shortbread until just set, 15 to 20 min. Transfer baking sheet to a wire rack to cool slightly. Transfer shortbread to rack to cool completely. 6. To prepare filling, mix together ricotta cheese, 1/4 cup confectioners' sugar, and vanilla. 7. To assemble, place shortbread round on a plate. Spoon filling over shortbread; sprinkle with 1 1/2 cups blueberries. Dust wedges with remaining confectioners' sugar. Arrange wedges and remaining berries over filling. WATCH BAKING TIME CAREFULLY; SHORTBREAD MUST NOT BROWN. Recipe By :

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