PUFFED RICE CHOCOLATE tart with cream and ricotta, a quick dessert to prepare with simple ingredients, delicious and fresh, perfect for summer.
I had some puffed rice in the pantry for a while and didn’t want to throw it away, so I thought: “why not make a tasty but quick dessert?” And that’s how this puffed rice chocolate tart was born, no oven, super easy, perfect as a dessert after lunch or dinner.
The base is crunchy and is made by melting white chocolate and combining it with puffed rice, a bit like the classic puffed rice treats. Then on top, a fresh and light cream with whipped cream and ricotta with melted chocolate, no eggs or gelatin. A real treat that is prepared in no time, without kneading, without cooking, and with simple ingredients!
This cold spoon dessert is perfect for the summer but also for a tasty snack, for a birthday party, or as an easy and quick dessert to bring to the table at the last minute.
You can use the chocolate you prefer or add nuts, strawberries, raspberries, or grated coconut on top. A no-bake tart, fresh, crunchy, and very creamy, to make every time you have a pack of puffed rice to use up!
Follow me in the kitchen today there’s the puffed rice chocolate tart with cream and ricotta.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 oz puffed rice
- 3 1/2 oz white chocolate
- 1 cup divided vegetable whipping cream
- 9 oz ricotta
- 1/4 cup sugar
- 1 3/4 oz 60% dark chocolate
Steps
Melt the white chocolate in a bain-marie then place the puffed rice in a bowl and pour the chocolate.
Place the puffed rice in a tray lined with paper or film and press it well.
Melt the dark chocolate in a bain-marie and let it cool, then whip the cream with the ricotta and sugar and add the chocolate.
Pour the mixture over the puffed rice base, decorate with chocolate and puffed rice, and let it rest in the freezer for a couple of hours.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
PUFFED Rice CHOCOLATE Tart with cream and ricotta
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
MORE RECIPES HERE
PUFFED Rice CHOCOLATE Tart with cream and ricotta
Can I use dark or milk chocolate?
Yes! Both work great, even mixed together for a milder taste.
How long does it take to prepare the puffed rice chocolate tart?
Just 15 minutes plus the cooling time in the fridge.
Can the cream be substituted?
You can use mascarpone, Greek yogurt, or a whipped vegetable cream for a lighter version.
Should it be stored in the fridge?
Yes, keep it in the fridge until serving. It’s best consumed within 2 days.
Is it suitable for children?
Of course! It’s a simple, fresh dessert without alcohol or risky raw ingredients.
