This vegan ricotta biscuit tart is a wonderfully healthy way to celebrate festivities like Midsummer’s Day or for July 4.
I got the idea for this ricotta-biscuit tart when my 4-year-old and his mates at kindergarten prepared the classic version of the tart with dairy and white-flour-sugar biscuits for Mother’s Day. He could not eat this, so he made date-carob candies instead.
Still, I wanted him to try the cake and thought it’d actually not be difficult at all to create a delicious and healthy plant-based version of the popular tart. Needless to say, we all loved the result.
And finally, please let me know in the comments below if you have any questions about my ricotta tart. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
Print
Ricotta-Biscuit Tart
Description
This vegan ricotta biscuit tart is a wonderfully healthy way to celebrate festivities like Midsummer’s Day or for July 4.
Ingredients
CRUST
- 1 cup walnuts
- ¼ tsp sea salt
- 8 dates, chopped
RICOTTA FILLING
- 1 cup raw buckwheat, soaked overnight
- 2 cups cashews, soaked overnight
- ½ cup coconut milk
- 5 tbsp agave syrup
- 2 tbsp coconut oil, melt before use
- 80 ml water
- 1 ripe banana
- juice of 2 small lemons
- ½ tsp sea salt
BISCUITS
- WET
- 3 tablespoons coconut oil (melt before use)
- 3 tablespoons water
- 4 tablespoons agave syrup
- ½ tablespoons ground flax
- DRY
- 100 g (3.53 oz) almond flour
- 115 g (4.06 oz) raw buckwheat flour
- 115 g (4.06 oz) oat flour
- 2 tablespoons arrowroot flour
- 2 teaspoons cinnamon
- ½ teaspoon fine grain sea salt
Instructions
- Process walnuts and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed.
- Rinse the soaked buckwheat and cashews before use. Throw all ingredients into high-speed blender and blend until smooth. Help with a spoon when necessary.
- In a small bowl, whisk together all the wet ingredients (Biscuit’s Ingredients).
- In a large bowl, whisk together the dry ingredients (Biscuit’s Ingredients).
- Add the wet mixture to the dry mixture and stir well with a spoon.
- Form the dough into 2-3 balls and place one at a time on a lightly floured non-stick mat. Lightly flour a rolling pin (if necessary) and begin rolling out the dough until you have a rectangle that is about 2 mm thick. The dough will crack a bit, but this is totally normal.
- Cut the crackers into the shapes of your choice.
- Bake for 10 minutes at 350 F (175 Celsius). Carefully, transfer crackers to a cooling rack for 15 minutes.
Compiling the tart:
- Firmly press crust into the bottom of a round tart tin with removable bottom.
- Spread 1/3 of the filling onto the crust.
- Spread ½ of biscuit crumbs on the filling.
- Moisten the biscuits with a juice from one orange.
- Continue with step 2 until the filling and biscuits are finished and you have the ricotta filling for top layer.
- Place the tart in fridge for at least 8 hours or in freezer for 4 hours.
- Decorate the tart with fresh strawberries (or any other fresh berries) and grated dark chocolate.
Notes
Process cooled biscuits in a food processor (S-blade) until fine crumbs (almost flour-like).
- Method: Baking
Tips on my vegan Ricotta Tart:
- Feel free to substitute arrowroot flour with regular starch.
- Use almond milk or any other plant-based milk instead of water.
- You can grind your own flours from almonds, raw buckwheat and rolled oats. Weigh the same amount as flours.
- Prepare the biscuits ahead to save time when making the tart.
- Should you have store bought biscuits, use about 390 grams (14 oz).
- Before removing the round part of tart tin, cut the edges through with a round tip knife.
