Strawberry, ricotta and white chocolate tart

Prep: 60 mins
Strawberry, ricotta and white chocolate tart
Because we all deserve something sweet...

100g amaretti biscuits or biscotti
100g digestive biscuits
100g unsalted butter, melted and cooled
500g fresh ricotta cheese
115g icing sugar + 1 tbsp icing sugar
Zest and juice of 1/2 orange
80g white chocolate, half finely chopped, half grated
60g shelled pistachios, chopped
400g fresh strawberries, hulled and halved

Place all the biscuits in a large ziplock bag and seal it tightly, then crush the biscuits by bashing them with a rolling pin (or you could use a food processor). Transfer to a bowl and mix well with the melted butter. Press into the sides and base of a 25cm loose-bottomed tart tin, then press down with the back of a spoon to smooth it out.

Chill in the fridge for 30 minutes.

To make the filling, beat the ricotta and 115g of icing sugar until smooth, then fold in the orange juice, the chopped white chocolate and half the chopped pistachios.

Spoon into the chilled tart base, then put back in the fridge and chill for four hours.

Half an hour before serving, mix the strawberries with the remaining tablespoon of icing sugar and the orange zest.

Transfer the tart to a serving platter, then pile on the strawberries. Top with the grated white chocolate and the remaining chopped pistachios.


Preparation Time
60 minutes

Main ingredients
Dairy, Chocolate, Fruit, Sugar, Biscuits

Recipe Type
Party Food, Dessert, Cheesecake

Special Info
Egg free, Vegetarian

Level of Difficulty

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