Prep:  25 min + chilling time
Serves:  8
Average: 4 (34 votes)
Recipe by: Sydney Markets
This stunning no-bake blueberry and ricotta tart recipe is the ultimate summer time dessert recipe, using fresh and seasonal blueberries. Try this tart at your next dinner party.

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No-bake blueberry and ricotta tart
Biscuit base
Ricotta cannoli filling
Biscuit base
  1. To make the biscuit base, place biscuits into a food processor and process until finely chopped. Add butter and process until well combined.
  2. Evenly press mixture into the base of 22cm wide x 2.5cm deep loose-base fluted tart pan. Refrigerate for 3 hours (or longer if time permits).
Ricotta cannoli filling
  1. To make the filling, place ricotta, icing sugar and vanilla into a medium bowl. Using electric hand beaters, beat the mixture until smooth. Cover and chill until ready to serve.
  2. Just before serving, fill the tart case with the ricotta mixture. Scatter with blueberries. Dust with icing sugar and sprinkle with orange zest. Drizzle with a little honey and serve.
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