Blueberry Ricotta Tart

9-inch tart pan

1 tablespoon butter

1 pre-made gluten-free pie crust or homemade

2 cups ricotta cheese

¼ honey

¼ cup superfine sugar

2 cups blueberries

Preheat oven to 425 degrees F

Butter tart pan and press pie crust evenly on the tart pan. Bake for 20 to 25 minutes,

until golden brown.

While piecrust is cooking mix together the ricotta cheese, honey, sugar and

blueberries, set aside until the tart crust is cooled.

Fill tart crust with ricotta filling and place in the refrigerator. Tart needs at least and

hour up to 3 hours. Enjoy!