Love it or hate it?! Espresso Ricotta Tart

This is one tart, that one either loves or hates.  I suspect, this is due to the ricotta and espresso taste profiles.

Not everyone’s cuppa tea, as one would say…it’s not a sweet tart, but it is delicious in it’s own special way.

Image of coffee ricotta tart

Coffee Ricotta Tart


  • 1 packet biscuits (175g): can be a combination or individually coconut, ginger, digestive or milk biscuits.
  • 50g butter, melted
  • 500g ricotta cheese
  • 175g cream cheese
  • 2 XL eggs
  • 125g brown sugar
  • 30ml flour
  • 70ml brewed cooled expresso coffee
  • 5ml Vanilla Essence or Extract


  1. Preheat oven to 170 degree celsius.
  2. Crumble the biscuits either by placing them into a bag and using a rolling pin, to beat it, to break into pieces OR crumble in your multi-processor.  Add the melted butter (some people prefer to add more butter, the choice is up to you, basically you want the biscuit crumbs to stick together).  Spread evenly in a tart dish (20cm diameter) and along the sides.
  3. Beat together the ricotta, cream cheese, eggs, brown sugar and flour until smooth.
    Add the cooled expresso and vanilla and mix well.
    Spread the mxiture evenly on the crust.
  4. Bake until light brown, for about 40 minutes.
  5. Once cooled, can be refrigerated until served.  Serve with some freshly brewed coffee!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s