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.