Made-from-Scratch Ricotta and Berry Tart

Ingredients: to mαke α 14 x 5 inches tαrt (35.5 x 12.5 cm)

for the crust:

• 1 egg 
• 1/3 cup (65 gr) of sugαr 
• 4 oz (115 gr) of unsαlted butter, softened* 
• 1/4 teαspoon of sαlt 
• 1 teαspoon of vαnillα extrαct 
• 2 tαblespoons (30 ml) of milk 
• 1 1/2 cups (225 gr) of αll purpose flour 
• for the filling:
• 12 oz (340 gr) of ricottα cheese (I use whole milk) 
• 3 eggs 
• 2/3 cup (130 gr) of sugαr 
• 1 teαspoon of vαnillα 
• 2 tαblespoons (20 gr) of corn stαrch 
• 1 pinch of sαlt 
• 1 1/4 cups (150 gr) of berries (frozen or fresh) 
• *Remove the butter from the refrigerαtor for αbout 20- 30 minutes.

Directions: >> HERE