Walnut and Coconut Crusted Berry Ricotta Tart

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

Walnut Berry Ricotta Tart Recipe
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
 
Prep Time
Cook Time
Total Time
 
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.
Author:
Recipe Type: Dessert
Cuisine: French
Serves: 4-6
Ingredients
Crust
  • 2 cups (240g) walnuts
  • 2 tbsp (30ml) coconut oil
  • 2 large free-range egg whites
  • ½ 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
  1. Start by greasing a 25 cm (10 inch) tart tin.
  2. 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.
  3. Preheat your oven to 180C (356F).
  4. 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.
  5. 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.
21 Comments
  1. What a brilliant recipe and a brilliant website. Congratulations Maria, I wish you every success.
    This is my kind of food!

  2. 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 :)

  3. 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!

  4. Tried this recipe. It looks and sounds beautiful, but it was NOT good. Very bland, very unremarkable. I wouldn’t ever make it again.

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