Honey ricotta tart

It sure is hard to go past the elegant combination of ricotta, honey and citrus.

Ingredients

PASTRY

1 1/3 C (200g) plain flour
100g unsalted butter, chilled and cubed
1/3 C (50g) icing sugar
juice (3 Tbsp) and zest of 1 orange or lemon
1 egg yolk

FILLING
350g fresh ricotta, drained well
1/4 C honey, plus extra for drizzling
2 eggs

Method

It sure is hard to go past the elegant combination of ricotta, honey and citrus.  And if that sounds like a weakness you may also have, we recommend this delicious remedy.

Adapted from this Delicious. recipe, largely as I didn’t have the extra things they include like marmalade and pine nuts.  I’ve used plenty of beautiful honey instead of the sugar, with extra drizzled over the top.  Would recommend!


Honey ricotta tart

In a food processor, combine the pastry crust ingredients – first just the flour, sugar and butter, then adding the rest – until they come together in to a rough ball. Wrap in a tea towel and refrigerate for 30 minutes.

Preheat the oven to 180ºC. Grease a loose-bottomed tart pan, this recipe suits a rectangular 11cm-35cm pan. Roll out the pastry on a floured surface and line the tin, pressing it in to the corners and trimming any excess. Pop it back in the fridge to chill that butter again, just for 15 minutes. Then blind bake the tart pastry – line it with baking paper, cover the bottom with any dry beans from the pantry to weigh it down (keep these in a jar for next time) and pop it in the oven. Blind bake for 10 minutes, then remove the paper/beans and continue another 5 minutes.

In a mixing bowl, combine the ricotta with the honey, then whisk in the eggs well, one at a time. Add the ricotta mixture to the pastry (the original recipe spreads a little marmalade on the pastry first! just saying) and bake for 20 minutes or until it is looking set and just browning at the edges.

Cool a little before removing from the pan. I drizzled another 2 tablespoons of honey over the top, delicious!

 

 

 

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