Puffed Rice & Ricotta Fruit Tart
Servings
8
Servings
8
Ingredients
Base
Filling
Fruit
Instructions
Base
  1. Finely chop dark chocolate with a knife & place it in a microwavable dish. Melt chocolate on high for a few seconds, then remove the dish & mix with a spoon. Place the chocolate back in the microwave & heat for a few seconds & mix again. Repeat this until the chocolate is completely melted.
  2. Heat the puffed rice in the microwave for 30 seconds to avoid thermal shock once the two ingredients are combined. Place the hot puffed rice in a large bowl with the melted chocolate & stir to mix them well.
  3. Transfer the mixture to a 14 x 4-inch rectangular tart pan with a removeable bottom. Distribute the mixture evenly in the pan, pressing it down to compact it as much as possible. Place in refrigerator for at least an hour to become firm.
Filling
  1. In a food processor, pulse ricotta to become more of a creamy texture, add powdered sugar. Cut the vanilla pod lengthwise & with a knife extract seeds to add to the cream to flavor it. Blend well. Fill puffed rice pastry shell with half of the ricotta cream & spread into a smooth layer. Place remaining cream in a pastry bag with a star tip nozzle.
Fruit
  1. Wash nectarines/peaches & slice thinly keeping the peel. Wash & dry grapes. Slice each in half.
Assembly
  1. Line sides & ends with sliced nectarines/peaches. Pipe a creative pattern of ricotta cream down the center of tart. Add a few clusters of halved grapes & some fresh mint leaves for decoration.
Recipe Notes
  • The cold ricotta tart can be kept in the refrigerator for 2-3 days. Freezing is not recommended.