No-Bake blueberry & Greek yogurt + Ricotta cream Tartellette with Amaretti cookies
(Makes 6 Tartellette)
Recipe type: Sweet, dessert
For the pastry
  • 100g Amaretti (Italian Almond Biscuits)
  • 50g dried biscuits
  • 60g butter
For the filling
  • 150g blueberries
  • 200g low-fat Greek yogurt
  • 100g fresh ricotta cheese
  • 10g / 2 gelatine leaves
  • 1tbsp of milk
  • 1 organic lemon
  • 3tbsp confectioner's sugar
  1. In a food processor grind the Amaretti and the dried biscuits together.
  2. Melt the butter in a little pot and slightly grease the tart tins using a cooking brush. Mix the remaining butter with the biscuit flour and combine well.
  3. Line the tins with the biscuit mixture and level well with a spoon. Put in the fridge for 30 minutes.
  4. Melt the shredded jelly leaves in a little cold water for about 10 minutes.
  5. Beat well the yogurt and combine with the ricotta cheese and 2 tablespoons of confectioner's sugar. Grind the lemon peel and add it to the cream.
  6. Squeeze the jelly leaves very well and put them in a little pot with 1 tablespoon of milk and let it melt on very low heat till it becomes liquid.
  7. Add the jelly to the cream, stirring quickly and very well. The cream will be quite liquid. Put it in the fridge to thicken for at least 30 minutes.
  8. Take the cream out of the fridge (it should be very dense) and beat it again for 2 minutes using an electric whisk at medium speed. In this way, the cream will be frothy again.
  9. Fill in the biscuit mixture tins with the cream, top them with the blueberries and put in the fridge again for 20 minutes.
  10. Dust with the sugar and serve cold.
Recipe by The Freaky Table at