Walnut and Coconut Crusted Berry Ricotta Tart

If you want to make something a little bit special, perhaps even naughty and indulging – but still with a feelgood vibe – and this berry ricotta tart truly is your 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 pair so well with the mellow walnuts and the soft berry filling. You can help yourself with a second serving as this is (kinda) completely guilt-free.

I know what you’re thinking. This is genius. And you’re right.

How to Make Walnut and Coconut Crusted Berry Ricotta Tart

1. Crust Preparation:

   • Start by lightly greasing a 10-inch (25 cm) tart tin with a bit of coconut oil or non-stick spray.
   • Using a food processor, add 2 cups of walnuts. Pulse until the walnuts are broken down into a coarse meal.
   • Add 2 tablespoons of coconut oil to the ground walnuts in the processor. This helps bind the crust.
   • Separate two eggs, reserving the whites. Add these egg whites to the food processor along with 1/2 cup of coconut flour. Blend until the mixture forms a cohesive dough.
   • Take this dough and press it firmly into the bottom and up the sides of your greased tart tin. Make sure it’s evenly spread. Chill in the refrigerator for 20 minutes to firm up.

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   Oven Preheating:

   • Preheat your oven to 356°F (180°C). Ensure the oven rack is in the middle position for even baking.

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   Filling Preparation:

   • Defrost 3 cups of frozen berries at room temperature or in the microwave, then toss them with 3 tablespoons of potato starch in a bowl. This helps thicken the berry juices during baking.
   • In another mixing bowl, combine 2 cups of low-fat ricotta cheese with one large egg, lemon peel, lemon juice, adding 1 teaspoon of natural vanilla extract and the raw honey. Stir until the mixture is smooth and uniform. Taste to see if you need to add more honey.

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   Baking the Crust:

   • Remove the chilled crust from the refrigerator and place it in the preheated oven. Bake for 15 minutes or until the edges start to look golden and the base is slightly firm. Remove from the oven but keep the oven on.

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   Assembling the Tart:

   • Spoon the berry mixture evenly over the baked crust. Then, carefully spread the ricotta mixture on top of the berries, making sure it’s even and smooth.

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   Final Baking:

   • Return the assembled tart to the oven and bake for another 20-30 minutes. The ricotta should look firm and the edges of the tart golden brown. If uncertain, gently touch the center of the tart; it should feel set, not liquidy.

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   Cooling and Serving:

   • Once baked, remove the tart from the oven and place it on a wire rack to cool. This allows air to circulate and helps the tart to set properly before slicing.
   • Serve chilled or at room temperature, depending on your preference.

Recipe Notes:

• Ensure the walnuts are processed to a coarse consistency, not turned into butter.
• Press the crust mixture firmly into the tin to avoid crumbling when serving.
• If the ricotta filling appears too liquid before baking, you can add an extra tablespoon of honey or sugar to help firm it up.
• Allow the tart to cool completely for best texture and flavor development.
• Experiment with different types of berries according to season and availability for varying flavors.

Walnut and Coconut Crusted Berry Ricotta Tart

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

• Author: Maria Laitinen
• Total Time: 55 minutes
• Yield: Serves 8
• Diet: Vegetarian

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Description

A subtly sweet tart bursting with berry goodness. The nutty crust and creamy ricotta filling make it irresistible.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) walnuts
• 2 tbsp coconut oil
• 2 large free-range egg whites
• 1/2 cup (118 ml) coconut flour
• 3 cups (709 ml) frozen berries
• 3 tbsp potato starch
• 2 cups (473 ml) smooth ricotta
• 1 tbsp lemon juice
• 1/2 lemon peel
• 1 large free-range egg
• 1 tsp natural vanilla extract
• 3 tbsp raw honey

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Instructions

1. Crust Preparation:
2. Lightly grease a 10-inch (25 cm) tart tin with coconut oil or non-stick spray.
3. In a food processor, pulse 2 cups of walnuts into a coarse meal.
4. Add 2 tablespoons of coconut oil and pulse to combine.
5. Add 2 egg whites and 1/2 cup of coconut flour; blend until a cohesive dough forms.
6. Press the dough into the tart tin, ensuring even coverage. Chill for 20 minutes.
7. Oven Preheating:
8. Preheat your oven to 356°F (180°C) with the oven rack in the middle position.
9. Filling Preparation:
10. Defrost 3 cups of frozen berries and toss with 3 tablespoons of potato starch.
11. In a bowl, combine 2 cups of low-fat ricotta cheese, 1 large egg, lemon peel, lemon juice, 1 teaspoon of vanilla extract, and honey. Stir until smooth; adjust honey to taste.
12. Baking the Crust:
13. Place the chilled crust in the preheated oven and bake for 15 minutes, or until the edges are golden and the base is firm. Leave the oven on.
14. Assembling the Tart:
15. Spoon the berry mixture over the baked crust, then spread the ricotta mixture evenly on top.
16. Final Baking:
17. Return the tart to the oven and bake for 20-30 minutes, or until the ricotta is firm and the edges are golden brown. The center should feel set, not liquidy.
18. Cooling and Serving:
19. Remove the tart and place it on a wire rack to cool.
20. Serve chilled or at room temperature.

Notes

• To prevent a soggy bottom, pre-bake the tart crust for 15 minutes before adding the filling.
• For a richer flavor, toast the walnuts before processing them into a meal.
• Store leftover tart in the refrigerator for up to 3 days; cover tightly with plastic wrap to maintain freshness.

• Prep Time: 20 minutes
• Chilling Time: 35 mins
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 25
• Sodium: 50
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Carbohydrates: 40
• Fiber: 5
• Protein: 8
• Cholesterol: 80

Frequently Asked Questions

Does the walnut and coconut crust need to be baked before adding the ricotta filling?

Yes, blind-baking the crust for 10 to 12 minutes firms it up and prevents it from going soggy once the filling is added. Let it cool completely before spooning in the ricotta mixture.

What berries work best as a topping for this tart?

Raspberries, blueberries, and strawberries all work well, either alone or mixed together. Their tartness contrasts nicely with the sweet ricotta filling and the rich nut crust. Use whatever is ripe and in season.

Can I make the ricotta filling ahead of time?

Yes, the filling can be made up to a day in advance and stored covered in the refrigerator. Give it a quick stir before spreading it into the crust, as it may firm up slightly when cold.

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