No Bake Apricot & Ricotta Tart
Preparation time: 40 minutes + 6 hours chilling | Serves: 6
This no-bake apricot tart is an ode to summer. It requires no oven, uses the kind of ripe, jammy stone fruit that's abundant this time of year, and sits somewhere between dessert and an aperitivo accompaniment, making it the perfect dish to serve on a languid, hot afternoon.
Why you’ll love this No Bake Apricot Tart -
I don’t know about you, but I tend to eat smaller, lighter meals in the summer. On a 35-degree day, all I want is something chilled - a big salad, curd rice or something like this this recipe.
This no-bake tart sits at the intersection of sweet and savoury. It has sweetness from the honey, digestive biscuit base and apricots, and a savoury touch from goat's cheese, salted butter and thyme. It's more a late lunch than dinner party dessert, perfectly setting you up for a siesta, waking up just as the sun starts to dip and there's reason to leave the house again.
A little bit about this recipe -
I stayed at a beautiful restored holiday home in the South of France while travelling through Europe in 2026. Maison Santcha’s host Amandine welcomed us with a generous spread of local produce, including fresh apricots and nectarines straight from her trees.
When I started thinking about summer recipes using the stone fruits, particularly ones that could come together in a smaller kitchen with limited equipment, I wanted something that looked and tasted incredible without requiring much effort.
For the measurements in this recipe, you need just over half a packet of digestive biscuits, half a packet of butter, two packs of ricotta and one pack of goat's cheese. The fruit and honey are entirely to your taste and if you don’t have a tart base, you can use a big bowl to layer it - almost trifle style. While I’ve suggested using apricots, you can also use peaches, nectarines, pears or berries instead.
There’s something to be said about a recipe that doesn’t require too much precision, instead the opportunity to rely on your tastes and use what’s on hand to create something special. I for one, will be recreating a version of this no-bake tart all summer long.
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Ingredients
For the base -
320 gms digestive biscuits
125 gms salted butter, melted
For the filling -
500 gms smooth ricotta
260 gms soft goat’s cheese
84 gms (around 1/4th cup) honey
Squeeze of lemon juice
Pinch of sea salt (according to taste)
For the topping -
4-5 medium sized apricots (ripe, borderline jammy)
4-5 sprigs fresh thyme, to garnish
Honey, to drizzle
Method -
Make the base -
Butter/ line a 27-28cm tart base.
Crush the biscuits to a fine crumb, then mix in the melted butter until it resembles wet sand and holds together when pressed.
Use a spoon to press into the tart base. Refrigerate for an hour.
Make the filling -
Allow the ricotta and goat's cheese to come to room temperature, then whisk together with the honey until smooth.
Add a squeeze of lemon juice and salt to taste.
Tip into the chilled tart base, smooth the top and refrigerate for 4-6 hours or overnight until set and firm to the touch.
Topping and serving -
Cut the apricots into a mix of quarters and halves, discarding the pits.
Pile onto the centre of the tart and drizzle with honey and a few sprigs of fresh thyme.
Serve immediately.
Check out my other summer recipes -
Swaps, Serves & Storage
Do I have to use digestive biscuits for the base?
You can use graham crackers or any shortbread like biscuit for the no-bake tart base.Do I have to use goat’s cheese? What can I use instead?
If you don’t have access to goat’s cheese, you can skip it entirely and use 750 gms of smooth ricotta instead. You can also sub with an equal amount of labneh or very thick Greek yoghurt - this might make the filling slightly runny though, so be sure to serve chilled and eat right away.Do I have to use apricots for the topping?
You can swap out the topping for other stone fruit including peaches, nectarines or even pears!Do I need a tart tin or can I use a regular cake tin?
I used a glass tart tin and served the no-bake tart directly in it. However you can also use a loose-bottomed tart or cake tin. Line the base with baking paper for easy removal.Can I make this no-bake apricot tart ahead of time? How long can I store it for?
You can make the different elements ahead of time, but the combined tart will stay fresh in the fridge only for a day or two. Make the whipped cheese filling and store in an air tight container for up to two days. The tart base (without filling) can also be stored for up to two days. Top with fresh fruit just before serving.
Tried this no-bake apricot and ricotta tart? Drop a comment below and let me know your thoughts, questions or suggestions.
