Name: Cold Forest Fruits Tart
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 Servings
Ingredients: 250 g Dry biscuits; 120 g Butter; 250 ml Fresh cream for whipping; 50 g Sugar; 250 g Ricotta; 150 g Strawberries; 100 g Blackberries

Description

This cold forest fruits tart is a delicious and very easy to prepare summer dessert, perfect for a delicious snack or a party with friends. The crunchy biscuit base goes perfectly with the soft cream of ricotta and cream, enriched by the freshness of strawberries and blackberries. I often prepare it when I have unexpected guests, because it is quick and does not require baking in the oven. A tip? Let it rest in the refrigerator for at least an hour before serving, it will be even better! Ideal for those looking for a fresh and gluten-free dessert, just use gluten-free biscuits.

Ingredients (7 ingredients)

250 g Dry biscuits

120 g Butter

250 ml Fresh cream for whipping

50 g Sugar

250 g Ricotta

150 g Strawberries

100 g Blackberries

Preparation (8 steps)

Crumbled biscuits

Thermomix® Setting

10 sec/Speed 8

Insert 250g of dry biscuits into the bowl and chop for 10 Sec./Speed 8.

Melted butter

Thermomix® Setting

3 min/122°F/Speed 2 50

Melt 120g of butter in the bowl for 3 Min./50°C/Speed 2.

180

Biscuits and butter mixed together

Thermomix® Setting

20 sec/Speed 3

Pour the crumbled biscuits into the bowl with the melted butter and mix for 20 Sec./Speed 3. Use the spatula to mix the mixture well.

Base of the tart

Transfer the mixture to a tart pan with a removable bottom with a diameter of 22 centimeters. Using the back of a spoon, make the biscuits adhere well to the bottom and edges.

Rest in the refrigerator

Put the base to rest in the refrigerator for 50 minutes.

Whipped cream

Thermomix® Setting

2 min/Speed 3.5

Insert 250ml of fresh cream for whipping and 50g of sugar into the bowl. Whip with the butterfly for 2 Min./Speed 3.5, checking the consistency.

120

Ricotta and cream cheese

Thermomix® Setting

30 sec/Speed 3 Reverse

Add 250g of ricotta to the bowl with the whipped cream and mix with the butterfly for 30 Sec./Speed 3, Counterclockwise rotation, until a soft and homogeneous mousse is obtained.

Filling and decoration

Transfer the ricotta and cream cream into a pastry bag. Gently remove the base from the pan and transfer it to a serving dish. Fill the base with tufts of cream and ricotta and decorate with 150g of strawberries and 100g of blackberries.

Finished cooking? Great! 🎉

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About this recipe

The cold forest fruit tart is a dessert that takes me back to my childhood, when my grandmother prepared a similar version with peaches from her garden. Despite its simplicity, it is a dessert that always wins everyone over, thanks to the contrast between the crunchy base and the soft cream, enhanced by the freshness of the forest fruits. The dry biscuits form the base of this tart, offering a crumbly consistency that contrasts nicely with the creaminess of the filling. You can use your favorite biscuits, from classic shortbread to digestives, depending on your personal taste. The butter, melted and mixed with the crumbled biscuits, acts as a binder, giving the base a compact consistency and a rich flavor. The fresh cream for whipping, together with the sugar, creates a soft and sweet cloud, which goes perfectly with the ricotta. The ricotta, a key ingredient, gives creaminess and a slightly acidic touch that balances the sweetness of the cream and sugar. Finally, the strawberries and blackberries, with their sweet and slightly acidic flavor, add freshness and color to the tart. To obtain a perfect base, it is essential to finely chop the biscuits in the Thermomix®. Make sure that the butter is completely melted before adding it to the biscuits, in order to obtain a homogeneous mixture. When transferring the mixture to the pan, press well with the back of a spoon to compact the base and the edges. Resting in the refrigerator is essential to solidify the base and facilitate cutting the tart. When whipping the cream, be careful not to overdo it, otherwise you risk getting butter. The ricotta and cream mixture must be soft and homogeneous, so mix gently with the butterfly. For a vegetarian version, make sure that the butter used is of vegetable origin. For a vegan version, you can replace the butter with vegetable margarine, the cream with vegetable cream for whipping and the ricotta with a vegan ricotta based on soy or almonds. You can customize the tart by adding other forest fruits, such as raspberries or blueberries. For an extra touch of flavor, you can add a pinch of cinnamon or grated lemon zest to the biscuit base. The cold forest fruit tart is perfect to serve as a dessert at the end of a meal, accompanied by a glass of Moscato d'Asti or a glass of Prosecco. You can decorate the tart with a few fresh mint leaves or a sprinkling of powdered sugar. It also goes well with a scoop of vanilla or lemon ice cream. The tart can be kept in the refrigerator for a maximum of 2-3 days. You can prepare the base in advance and store it in the refrigerator until ready to fill it. The ricotta and cream should be prepared shortly before filling the tart, to prevent it from collapsing.

Cold Forest Fruits Tart

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Description

Ingredients (7 ingredients)

Preparation (8 steps)

Crumbled biscuits

Melted butter

Biscuits and butter mixed together

Base of the tart

Rest in the refrigerator

Whipped cream

Ricotta and cream cheese

Filling and decoration

Finished cooking? Great! 🎉

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