No Bake Chocolate Berry Tarts
This recipe uses Aust cup measurements. I add maple Syrup to this dessert as it isn't too sweet and it adds a lovely flavour,. Use powdered sugar if you like. make it gluten free by using gluten free biscuits
Ingredients
- 250 gm chocolate biscuits plain
- 100 gm butter melted unsalted
- 250 gm ricotta cheese full fat from the deli
- 60 ml coconut evaporated milk canned milk with reduced water content and no sugar
- 1/2 teaspoon vanilla extract or 1/2 a bean
- 40 ml maple syrup you can add more if you like it sweeter- I don't
- 500 gm strawberries 2 punnets
- 200 gm blueberries 1 punnet
- 40 ml maple syrup extra
** optional dark chocolate sauce
- 50 gm dark chocolate
- 100 ml evaporated milk
Instructions
- Put the biscuits / cookies into a food process and blitz till fine. Pour in the melted butter and mix. This mixture needs to be easy to push into the tart tins so it needs to be not too crumbly. If it is very loose and crumbly consider adding another teaspoon or so of melted butter and remix.
- Once the bases have been made chill well. If you need them quickly freeze for 1/2 an hour.
- Put the ricotta into the food processor or mixer and mix well before adding the vanilla, maple and evaporated milk.
- To make the berry salad. Crush 4-5 strawberries in a bowl and add 1-2 tablespoons maple Syrup (depending on personal taste). Then add the halved strawberries and blueberries and mix together just before you need it.
- To serve take the tart cases out of the tins very gently. Fill them with the mascarpone cream and top with berries