No-bake blueberry & sweet ricotta tart

Indulge in the creamy goodness of a no-bake blueberry and sweet ricotta tart. This delightful dessert features a crunchy biscuit crust filled with a luscious sweet ricotta filling, topped with fresh, juicy blueberries. The crust is made by combining crushed biscuits with melted butter, then pressing it into a tart pan and chilling until firm. The ricotta filling is sweetened with a touch of honey or sugar and flavored with a hint of vanilla. Simply spread the filling over the crust, top with blueberries, and chill until set. This no-bake tart is perfect for a light and refreshing dessert that’s easy to make and sure to impress. Enjoy the harmonious blend of creamy ricotta and tart blueberries in every bite!

STEP 1 To make the biscuit base, place biscuits into a food processor and process until finely chopped. Add butter and process until well combined. Evenly press mixture into the base of 22cm wide x 2.5cm deep loose-base fluted tart pan. Refrigerate for 3 hours (or longer if time permits).

STEP 2 To make the filling, place ricotta, icing sugar and vanilla into a medium bowl. Using electric hand beaters, beat the mixture until smooth. Cover and chill until ready to serve.

STEP 3 Just before serving, fill the tart case with the ricotta mixture. Scatter with blueberries. Dust with icing sugar and sprinkle with orange zest. Drizzle with a little honey and serve.