Blueberry tart with galbani ricotta — simple, fresh and delightfully indulgent

Ingredients

• 250 g flour
• 250 g cold butter, cut into small cubes
• 1 eggs
• 80 g sugar
• 1 Pinch of salt
• 500 g fresh or frozen blueberries
• 150 g Galbani Ricotta
• 2 tbsp crème fraîche
• 1 tbsp flour (or almond powder)
• 1 tsp cinnamon (optional)
• 1 tbsp vanilla sugar or vanilla extract