A delicious no-bake blueberry tart filled with sweet ricotta, made with an easy 2 ingredient crust. This no fail tart is sure to please everyone!
Picnic season is here and I can’t think of a better way to celebrate Mother’s Day than dining al fresco! Spending time with someone you love makes for great memories and the food seems to taste better when eaten outside.
This Blueberry Tart with sweet ricotta filling along with Mija Sangria are perfect for Mother’s Day celebrations. You’ll love how these fresh flavors pair together!
Ingredients for the No-Bake Blueberry Tart
To make the crust you only need two ingredients: Maria Mexican cookies (or you can use any other buttery cookie) and melted butter
For the filling use ricotta cheese, powdered sugar, vanilla extract, fresh blueberries, orange or lime zest and honey to serve.
How to make the tart crust
- To make the tart base, place the Maria cookies into a food processor and process until finely chopped.
- Add the butter and process until well combined.
- Press the cook mixture firmly into a 8 or 9 inch pie pan with your hand or the bottom of a glass.
- Refrigerate for a minimum of 3 hours. This will make the butter cold again and harden the crust.
To make the tart filling
- Place the ricotta, powdered sugar and vanilla into the bowl of an electric mixer.
- Beat the mixture until smooth (you can use an electric hand beater as well).
- Cover and chill until ready to serve.
- Just before serving, fill the tart crust with the ricotta mixture.
- Scatter the blueberries and dust with icing sugar sprinkle with orange or lemon zest.
- Drizzle a little honey and serve cold.
I teamed up with the awesome folks at Mija Sangria to bring you this post. As always, all opinions are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Muy Delish.
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A delicious no-bake blueberry tart filled with sweet ricotta made with an easy 2 ingredient crust.
Ingredients
- 9 oz Maria Mexican cookies
- 4.5 oz butter, melted
- 19 oz ricotta
- 2/3 cup powdered sugar, plus extra for serving
- 1 teaspoon vanilla extract
- 9 oz fresh blueberries
- Finely shredded orange or lime zest and honey to serve
Instructions
- To make the tart base, place the Maria cookies into a food processor and process until finely chopped.
- Add the butter and process until well combined.
- Press the cook mixture firmly into a 8 or 9 inch pie pan with your hand or the bottom of a glass.
- Refrigerate for 3 hours of longer.
- To make the filling, place the ricotta, powdered sugar and vanilla into the bowl of an electric mixer.
- Beat the mixture until smooth (you can use an electric hand beater as well).
- Cover and chill until ready to serve.
- Just before serving, fill the tart crust with the ricotta mixture.
- Scatter the blueberries and dust with icing sugar sprinkle with orange or lemon zest.
- Drizzle a little honey and serve cold.
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 18 g
- Sodium: 181 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg
Keywords: Blueberry Tart, Blueberry Tart Recipe, Ricotta Tart, Tart, No-bake desserts, Blueberry Pie Recipe
If you enjoy creamy desserts, you will LOVE my Arroz De Tres Leches! I hope you check it out.
Pin this image to save for later. This tart is delicious!
When I received the bottles in the mail I fell in love with them, so I decided to take a photo! I mean, how can you not? They look perfect on my pink backdrop.
The bottles are gorgeous and are keepers for me!
I love anything with ricotta and need to make this asap! The crust is easy enough to make even for me lol!
★★★★★