Ricotta Cream Cheese Berry Tart (Keto, Gluten-Free)

With Canada Day and the 4th of July just around the corner, I figured I would finish off this week's posts with a festive pie.  Red, white and blue, this  Ricotta Cream Cheese Berry Tart is simple to make and is sure to impress your friends and family.

Since we are still hitting record-breaking temperatures here in Florida, I wanted to make a quick and easy dessert that would not require to much "oven" time.

With that in mind and the fact that my 4 Ingredient Cannoli Dip is so far my most popular recipe to date, I decided to see if I could somehow make the dip into a firmer structure, suitable to serve as a tart.

By adding cream cheese to the base, the required texture and structure came together perfectly!

This Ricotta Cream Cheese Berry Tart is the perfect dessert for those hot summer nights.

How to make Ricotta Cream Cheese Berry Tart

Step 1 - Prepare the crust

• Preheat your oven to 350 degrees F.
• Grease a tart pan or pie pan well and set it aside.
• In a large mixing bowl, combine the almond flour, egg, butter, baking powder, cinnamon and sweetener.

• Using a hand-held mixer, combine the ingredients well.
• Place the crust ingredients into the tart or pie pan and press it firmly all over the bottom and up the edges of the pan.
• Place the crust in the oven for 10 minutes.
• Remove the crust from the oven and let it cool.

Step 2 - Prepare the filling

• In a food processor, combine the drained ricotta cheese, sweetener, vanilla, salt and cream cheese.
• Turn the food processor on and let it go for 1-2 minutes or until the mixture is completely smooth.
• Once the crust has cooled, pour the mixture into crust and place in the fridge to solidify for 1 hour.
• If you would like more detail instructions, check out my 4 Ingredient Cannoli Dip.

Step 3 - Assemble the tart

• Chop approximately 1-2 cups of strawberries into small chunks.
• Remove tart from the fridge and arrange strawberries around the edges.
• Next, take 1 cup of blueberries and place them in the center of the circle.
• Using your hands, carefully press the fruit slightly into the ricotta cream cheese mixture to help hold the berries in place when it is time to cut the tart.
• Return the tart to the fridge for another 2-3 hours to allow the tart to firm.

I decorate my tart with a little dusting of confectioner sugar (I use the Swerve brand) and then added a couple of colourful flowers on top.

This dessert is light and creamy and perfect for any Canada Day, 4th of July or any other get together.

If you like this Ricotta Cream Cheese Berry Tart, check out the following:

• Lemon Strawberry Tart (Gluten-Free, Low Carb)
• Blackberry Upside Down Cake (Low Carb, Gluten-Free)
• Healthy Blueberry Muffins (Low Carb, Gluten-Free, Dairy-Free)
• One Bowl Lemon Lime Graham Cracker Crust Bars (Keto, Gluten-Free, Nut-Free)
• Cherry Vanilla Clafoutis (Low Carb, Gluten-Free)
• Lemon Poppy Seed Bread (Low Carb, Keto, Gluten-Free)

Ricotta Cream Cheese Berry Tart (Keto, Gluten-Free)

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5 from 2 reviews

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This was so easy to make and delicious. Keto, gluten-free and sugar-free, this no-bake ricotta tart was made in a food processor and then poured into a keto graham cracker crust. Chopped berries were added for the final touch. Perfect for summer BBQ's. 

• Total Time: 3 hours 20 minutes
• Yield: 10 slices 1x

Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 1 ⅓ cups almond flour
• 1 egg
• 3 tbsp butter, softened
• 1 tbsp cinnamon
• ½ tsp baking powder
• ⅛ cup brown sugar (I use Lakanto Golden)
• ⅛ cup sweetener (I use erythritol)

For the Filling

• 16 oz ricotta, full fat, strained
• ½-1 cup sweetener (depends on how sweet you like things)
• 2 tsp vanilla
• 1 tsp salt
• 4 oz cream cheese, softened

For the Berry Topping:

• 1-2 cups strawberries, diced
• 1 cup blueberries

 

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Instructions

1. Preheat the oven to 350 degrees F.  Grease a tart pan or a pie pan well and set aside.
2. In a large bowl, combine all of your crust ingredients.  Using a hand-held mixer set on high, mix until all ingredients are incorporated.  Press mixture firmly only base and sides of tart or pie pan.  Place in the oven for 10 minutes.  Once baked, remove from oven and let cool.
3. While the crust is cooling, place all of the filling ingredients in a food processor.  Allow processor to run for 1-2 minutes.  If you don't have a food processor, use a hand held mixer for about 3-5 minutes.  Once the crust has cooled, pour filling over crust and gently tap the pan to help level the filling.  Place tart in the fridge for 1 hour to harden.
4. When the filling has gotten slightly firm, add diced strawberries around the outer edge of the crust.  Next, add blueberries in the center and gently press berries into filling.  Return to the fridge for 3 hours to allow the tart filling to firm up.

Notes

• Nutritional information is for the products I used.
• The tart can be made a day ahead of time and kept in the fridge.
• If you want more detailed instructions with regards to removing the moisture from the ricotta cheese check out my 4 Ingredient Cannoli Dip (Low Carb, Keto)

• Author: Cat
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Cuisine: Keto, Low Carb, Gluten Free

Nutrition

• Serving Size: 1 slice
• Calories: 257
• Sugar: 3.6 g
• Fat: 21.4 g
• Carbohydrates: 9 g
• Fiber: 2.4 g
• Protein: 9.9 g