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Puffed rice and ricotta Tart

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Adjust Servings:
500g Fresh ricotta
4 full table spoons Icing sugar
1 Lemon
1 Orange
50 g Puffed rice
85/90 g Dark chocolate
1 Peaches
4/5 Strawberries
Some Fresh mint leaves

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Puffed rice and ricotta Tart

  • Gluten Free


  • Serves 8
  • Easy




I love it… the filling is similar to that of a cannoli…. the puffed rice with dark chocolate balances the sweetness of ricotta… a fresh dessert, with simple and genuine ingredients!


This time I decorated with peaches and strawberries but you can use any seasonal fruit!

I also added little sugar hearts because in a few days it will be Valentine’s Day and here in Australia it is summer!

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First, melt the chocolate in bain-marie, then pour it over the puffed rice in a bowl. Mix well with a spatula and when it is well blended pour it into a tray for tart (35x11), previously line with baking paper. With the spatula spread rice and push it towards the sides of the tray so you can form the shell for your tart. Put to rest your tart in the fridge so chocolate solidifies again in the new form.
Meanwhile pour ricotta in a bowl with lemon and orange grated zest, add icing sugar and mix well with a fork. Wash and cut peach and strawberries.
Now it's time to remove the base of the tart from the tray and pour ricotta into puffed rice base, level with a spatula and decorate with fresh fruit and mint, in this case with strawberries and peaches.
Having thought of this dessert for the Valentine's Day, I added some sugar hearts!


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