Fruit Ricotta Tart
January 09, 2020
Categories: Desserts, Dairy, Add it in the lunch box, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Baby Shower, Birthday, Entertaining, Ladies Luncheon, Picnic, Potluck, Weeknight Meals, Electric Mixer, Food Processor, Oven Bake, Refrigerator, Stove Top, No Eggs, Vegetarian, Flour, Heavy Cream, Butter/Margarine, Cobblers/Tarts more
"From our weekday newspaper The West Australian and their desserts feature. Times are estimated."
- Serving Size: 1 (207 g)
- Calories 360.2
- Total Fat - 10.1 g
- Saturated Fat - 5.4 g
- Cholesterol - 44.6 mg
- Sodium - 5221.2 mg
- Total Carbohydrate - 56.9 g
- Dietary Fiber - 0.8 g
- Sugars - 28.8 g
- Protein - 12 g
- Calcium - 271.1 mg
- Iron - 1.7 mg
- Vitamin C - 22.6 mg
- Thiamin - 0.1 mg
Preheat the oven to 120C.
Grease a 22 cm springform tin and line the base with baking paper.
Process the biscuits/cookies in a food processor until finely ground, or alternatively place in a zip-lock bag and beat with a rolling pin.
Add the cocoa powder, butter and salt and process to combine and then press evenly into the base of the prepared tin and bake for 15 minutes, then allow to cool.
To make the filling, soak the gelatine sheets in a bowl of cold water until soft (approximately 5 minutes), then gently wring out the excess water.
Beat the ricotta, mascarpone, icing sugar and cocoa powder in a stand mixer fitted with the whisk attachment until smooth.
Bring 100 ml of water to the boil and our it into a small heatproof jug, then add the gelatine and coffee granules and stir until dissolved and then leave to cool, then add to the ricotta mixture and beat until combined and then fold in the whipped cream.
Spread the filling evenly over the base, smoothing the top with the back of a spatula.
Refrigerate for at lease 8 hours, or preferable overnight, until set.
To serve, remove the tart from the fridge and top with seasonal fruit of your choice.
Tips & Variations
No special items needed.