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A blueberry tart placed on a picnic blanket with two glasses with sangrias on the side

Blueberry Tart

A delicious no-bake blueberry tart filled with sweet ricotta made with an easy 2 ingredient crust.
Course Dessert
Cuisine American
Prep Time 25 minutes
Total Time 9 hours 27 minutes
Servings 8 slices
Calories 398kcal
Author Ana Frias


  • 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


  • 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.


Serving: 1slice | Calories: 398kcal | Carbohydrates: 42g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 181mg | Fiber: 2g | Sugar: 18g