This delightful tart features a crunchy base made from gluten-free biscuits combined with melted butter and sugar, topped with a creamy ricotta filling. The tart is then adorned with fresh raspberries and mint leaves, creating a beautiful contrast in flavors and textures. Baked to perfection, this tart is not only a feast for the eyes but also a treat for the taste buds, offering a blend of sweet, tangy, and fresh flavors in every bite.
Why You'll Love This:
- Gluten-Free Treat: Perfect for those with gluten sensitivities or anyone looking for a gluten-free dessert option.
- Creamy Ricotta Filling: Offers a smooth and rich texture that perfectly complements the crunchy base.
- Fresh Raspberry Topping: Adds a burst of freshness and a tangy flavor.
- Simple and Elegant: Easy to make, yet sophisticated in presentation.
- Versatile Dessert: Ideal for a brunch, as a sweet finish to a meal, or as a delightful snack.
Ingredients:
- 200 g gluten-free biscuits
- 2 tablespoons sugar
- 50 g butter, melted
- 500 g buffalo ricotta
- 2 eggs
- 70 g sugar
- Raspberries, mint leaves for topping
Directions:
- Crush the gluten-free biscuits and mix with the melted butter and sugar.
- Line a baking pan with parchment paper and press the biscuit mixture into the base. Refrigerate to set.
- In a separate bowl, mix the ricotta with the sugar and eggs until smooth.
- Pour the ricotta mixture over the biscuit base. Top with raspberries and mint leaves.
- Bake at 180°C (356°F) for 35 minutes.
Enjoy this delicious Gluten-Free Biscuit and Ricotta Tart as a delightful and refreshing dessert, perfect for sharing with friends and family! 💟🍓🌿✨