This features a creamy, rich roasted almond butter-ricotta cheese filling in a no bake speculoos cookie crust. I have used homemade roasted almond butter rather than the peanut butter used in the original recipe, but any other nut butter will also work. Also, the recipe called for chocolate ganache as the topping, but I just simply garnished the tarts with a few drizzles of melted white chocolate and some chopped pistachio nuts.
- Finely crush cookies in a food processor or blender. Melt butter. In a bowl stir the melted butter and crushed cookies together. Firmly press down cookie mixture into two 12-cm tart pans or one 24-cm pan. Place in the refrigerator while making the filling.
- In a large bowl, beat the ricotta cheese, almond butter, vanilla powder, coconut oil and liquid stevia together until fluffy with an electric mixer.
- Scrape the mixture into the tart shells and smooth the surface with a spatula. Return to the refrigerator for 2 hours or overnight.
- Melt the white chocolate in a microwave and drizzle over the tarts. Garnish with pistachio nuts.