Cooking time: Approx. 3.5hrs
Yields: 2 servings


Ingredients for Blueberry Milk

  • 250ml Greenfields milk
  • 2 tbsp Greenfields Ricotta cheese
  • 2-3 tbsp Sugar
  • 2 tsp Gelatin powder
  • Frozen blueberries

Ingredients for crust

  • 7 Digestive biscuits
  • 100g Melted butter


  1. Add Greenfields milk and Greenfields ricotta cheese into a pan.
  2. On medium heat, stir constantly till the cheese has melted.
  3. Turn the heat to low and add sugar into the pan. Stirring constantly to melt the sugar.
  4. Dissolve gelatin powder in some warm water and pour it into the pan. Stir the milk mixture until it thickens.
  5. Crush digestive biscuits in a bowl and add melted butter to it. Mix well.
  6. Spoon digestive biscuits into muffin liner and shape the crust.
  7. Fill the milk mixture till the top of the crust.
  8. Place frozen blueberries on top.
  9. Freeze the tarts for 3 hours.
  10. Remove tarts from muffin liner and enjoy!