Blueberry-Ricotta Tart with Almond Biscotti Crust

What to do with a bag of biscotti if you're not a coffee drinker or have a teething baby... Well, make a fabulous crust and fill it with rich ricotta and fresh blueberries of course!  Each bite of this delicious tart has a bit of almond crunch, rich cream with a hint of vanilla and sweet blueberries.  A lovely dessert to enjoy with friends and family.

"The biscotti crust compliments the light, creamy
filling; fresh blueberries are a perfect topping!"

1 1/2 cups crushed almond biscotti
6 Tbs. butter, melted

16 ounces ricotta cheese
1 1/2 cups white sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1 cup fresh blueberries

Preheat an oven to 350 degrees F

1.     Combine the crushed biscotti and melted butter; mix well.

2.     Spray a glass pie dish with non-stick cooking spray.  Spread the biscotti mixture along the bottom and sides of the dish to form a crust.  Press to compact.  (The crust will firm up once filled and baked.)

3.     In a mixing bowl, combine the ricotta cheese, sugar, heavy cream and vanilla.  Using an electric mixer; beat for 3-4 minutes.

4.     Spoon filling into crust.

5.     Top with 1/2 of the blueberries.

6.     Bake for 40 minutes.

7.     Chill in refrigerator for 3 hours.

8.     Slice and top with remaining blueberries.

9.     Serve and enjoy!


  1. Yum! I love making cheesecakes with ricotta cheese and with that biscotti crust, this looks extra delicious!

    1. 💫 Thank you so much ~ the biscotti crust was a hit with my friends!


Post a Comment

Popular Posts