This tart is not too sweet, but full of natural goodness of the berries and the walnuts. The flavors pare nicely with the walnuts and the soft berry filling.
By Maria Laitinen
I wanted to make something a little bit special and indulging for the launch of Honest Cooking, and this berry ricotta tart truly is my kind of a treat. It is not too sweet, but full of natural goodness of the berries and the walnuts. The coconut oil and the coconut flour pare nicely with the mellow walnuts and the soft berry filling. You can help yourself with a second serving as this is completely guilt-free!
Walnut and Coconut Crusted Berry Ricotta Tart
- Total Time: 55 mins
- Yield: 4-6 1x
Description
This tart is not too sweet, but full of natural goodness of the berries and the walnuts. The flavors pare nicely with the walnuts and the soft berry filling.
Ingredients
Scale
Crust
- 2 cups (240g) walnuts
- 2 tbsp (30ml) coconut oil
- 2 large free-range egg whites
- 1/2 cup (30g) coconut flour
Filling
- 3 cups (500g) frozen berries, defrosted
- 3 tbsp (30g) potato starch
- 2 cups (250g) smooth, low-fat ricotta
- 1 large free-range egg
- 1 tsp (5ml) natural vanilla extract
- 1 tbsp (15ml) raw honey
Instructions
- Start by greasing a 25 cm (10 inch) tart tin.
- Place the walnuts in a food processor and blitz until coarse. Add the coconut oil, egg whites and the coconut flour and mix well to combine. Pour the mixture in to the tart tin and press with your fingers to spread evenly on the base and the sides of the tin. Refrigerate for 20 minutes.
- Preheat your oven to 180C (356F).
- In the meanwhile, prepare the filling. Toss the berries with the potato starch. In a separate bowl, mix the ricotta with the egg, vanilla and honey. Set aside.
- Bake the crust for 15 minutes, then remove from the oven, fill the cavity with the berries and spread the ricotta mixture evenly on top. Return the tart in to the oven and continue to bake for a further 20-30 minutes or until the filling feels firm to touch. Leave to cool on a wire rack before serving.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: French
Maria! This looks absolutely fabulous! I knew it was yours before I even saw your name by the gorgeous photo and list of ingredients.
This looks really delicious, I love a healthy sweet treat so i will be adding this to my list to bake.
what an incredible recipe. i love it babe.
Terrific…I, personally, prefer cheesecakes made with ricotta over cream cheese. Love the berries, walnuts and coconut
What a brilliant recipe and a brilliant website. Congratulations Maria, I wish you every success.
This is my kind of food!
Thank you all for your kind words and comments! I’m glad you like the recipe and the website!
Exquisite recipe, but then it comes from Maria!
Maria – exquisite!!! Bravo – this recipe is brilliant! Beautifully done! Cannot wait to make this.
Maria, I really really like this recipe and photos! so great to get to know my fellow contributors day by day, I’m going to visit your blog now :)
Hi Maria, Your tart looks divine! Your photography is gorgeous too. It’s nice to meet fellow contributors to this great new project that is Honest Cooking.
What a gorgeous tart! I’ve been meaning to try baking with coconut flour.
That has got to be one of the most beautiful tarts I have ever seen! Perfection!
Mary xo
Delightful Bitefuls
This is absolutely gorgeous!
Maria this is a wonderful tart — I have never baked a sweet dessert with ricotta but you’ve inspried me. I am so honored to be featured with such amazing talent as yours, looking forward to getting to know each other!
Oooh! I love ricotta tart, and am excited to try out your gluten-free crust! I love the simplicity of the recipe…and it looks beautiful
This is genious! I’m going to make it for our big Easter Family dinner.
Thank you!
Wow! This looks so decadently good, yet is so nice and healthful. My favorite combination!
Tried this recipe. It looks and sounds beautiful, but it was NOT good. Very bland, very unremarkable. I wouldn’t ever make it again.
Ok! Thanks for your comment Layla!
worst cake i have ever made