Coconut and ricotta tart

Coconut and ricotta tart without baking


250 g Novellini with buckwheat flour and wheat germ toasted

120 g melted butter

For the filling:

300 g ricotta

5 spoons of grated coconut

1 spoon of coconut oil (optional)

1 teaspoon of vanilla extraxt

1 spoon of icing sugar

Wildberries and mint leaves  to decorate



Finely chop the biscuits. Transfer them in a bowl and add the melted butter. Mix well and, with the mixture obtained, line a pie mould of about 20 cm. Compact well with a spoon and refrigerate for 3-4 hours, or better yet, for a whole night.

Prepare the filling. Let the ricotta cheese drain well. Place it in a bowl and add coconut, coconut oil (optional), vanilla extract and powdered sugar. Knead everything until you get a smooth cream. Transfer the cream in a pastry bag with a smooth nozzle and fill the tart making small tufts. Decorate as you like with berries, or other fresh fruit at will, and some mint leaves.

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