Cooking with Local food, Mozambique – Low-carb Ricotta Tart with Marula compote

I love experimenting with food & I love special diet recipes and bringing cultures together in a dish. This Ricotta tart brings African, Afrikaans and Dutch together in my Mozambican kitchen with homemade cheese and juice from local Marula fruit and Speculaas spices from the Netherlands.

You can substitute the Marula-compote for another fruit that you have access to or if they aren’t in season, fruits like figs and berries come to mind. Speculaas spices can be substituted with a general mix-spice.

This recipe is gluten-free and low-carb, but portion control is advised, as large servings might push you over your daily carb limit if you are still trying to lose weight.


For the base:

  • 180-gram ground almonds/almond flour
  • 5 ml Speculaas spice
  • 65-gram butter
  • 5 ml Xylitol sweetener

For the Filling:

  • 250-gram Ricotta Cheese (I used my own home-made cheese)
  • 2 Tablespoons of Xylitol sweetener
  • 1 Tablespoon of grated lemon peel
  • 75-gram chopped almonds
  • 10 ml Speculaas spice

For the Crust:

  • 6 Tablespoons of Coconut Flour
  • 1 tablespoon Xylitol
  • 5 ml cinnamon
  • 2 ml nutmeg
  • 60-gram butter

For the Compote:

  • 250ml Marula juice (Boil the green fruit in water until soft and drain through a cloth, like when you make Marula Jelly)
  • 2 shots of Whisky
  • 1/4 cup of Xylitol or more to taste


Mix the Ground almonds, butter, Speculaas and xylitol and press into a 20cm greased spring-form pan. Put in the fridge.

Mix the compote ingredients, heat in a pan and let it simmer while stirring regularly until thick and sticky.

Preheat oven to 190°C.

Mix the ingredients for the filling and scoop it onto the base.

Mix the coconut flour, xylitol, spice and butter and carefully spread it over the filling. You will need to flatten small pieces in your hands and build an imperfect crust puzzle to cover the top. Bake for 15 minutes

Let it cool and top with almond shards.

Serve with fresh cream, lemon rind and mint leaves.

  12 comments for “Cooking with Local food, Mozambique – Low-carb Ricotta Tart with Marula compote

  1. April 11, 2019 at 7:17 am

    It looks delicious and well worth a try!

    Liked by 1 person

  2. April 11, 2019 at 9:24 am

    Ek gaan jou resep defnitief probeer.🌺

    Liked by 1 person

    • April 11, 2019 at 11:31 am

      Laat weet my of dit lekker was wanneer jy probeer!! Ek is so lus om dit weer te bak, maar ons melkkoei moet eers weer kalf, voor ons weer melk het en ek lekker kaas kan maak!

      Liked by 1 person

      • April 11, 2019 at 11:34 am

        Sal jou laat weet. Gaan dit verder goed met julle? Ons kom Des Barra toe, het ń huis daar

        Liked by 1 person

      • April 11, 2019 at 11:47 am

        Dit gaan goed, op en af. Dit is nou 6 maande, verlang maar bietjie na familie en vriende met tye! Ooh lekker! Dink dit gaan heerlik wees.

        Liked by 1 person

      • April 11, 2019 at 11:48 am

        Al 6 maande! Wanneer kom julle bietjie terug vir kuier?

        Liked by 1 person

      • April 11, 2019 at 11:50 am

        Darem in Mei maand!! Sien so uit 🙂

        Liked by 1 person

      • April 11, 2019 at 11:53 am

        Wat sê ons altyd, kom maak jou glasie vol, dan kan jy weer aangaan.

        Liked by 1 person

      • April 11, 2019 at 6:15 pm

        Presies net dit!!


  3. Linda Oosthuizen
    April 11, 2019 at 3:36 pm

    Speculaaaaaas!!! My favorite where did you get your spices Liza? Recipe looks yum!

    Liked by 1 person

    • April 11, 2019 at 6:13 pm

      I still had some in my cupboard. My family always gets whenever someone comes from the Netherlands, but sadly now it is finished!! So I need to organise some more before my milk-cow starts giving milk again, because I want to redo this recipe! It was so delicious.


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