I blog almost nothing but sweet things but truth be told I do not have a sweet tooth. I crave savoury things, with a specific nod to the cheese family. Give me brie or give me death.
Many of my fav desserts – which I daren’t make lest I scoff the lot – have a cheese element: tiramisu, baked cheesecake, red velvet cake with cream cheese frosting, cheese platter…
I have new cheese-esque addition to the top dessert list after recently baking this incredibly easy and delicious ricotta and honey tart.
The recipe is from chow.com, see it here: http://www.chow.com/recipes/28274-ricotta-and-honey-tart
The crust recipe itself is worth its weight in gold – a simple, no knead number that lends itself to any number of desserts. Bookmark this one, people…
115 grams butter, melted
¼ cup caster sugar
Grated zest of two lemons
1 ¼ cups plain flour
500 grams ricotta cheese, drained – you want all the excess moisture removed
½ cup honey
grated rinds of two lemons
½ teaspoon cinnamon
1/3 cup sliced almonds
LET’S GET TO IT:
In a large bowl stir together all the crust ingredients with a spoon until a soft dough forms – this should take about one minute.
Spray a 20cm round tart pan with non-stick baking paper and press the dough all over the base and up the sides. Using the bottom of a glass helps with this.
Cover with plastic wrap and place in fridge for half an hour.
Preheat the oven to 180C and after 30 minutes remove plastic wrap and use a fork to prick the pastry base all over.
Bake for 20-ish minutes, until lightly golden.
To make the filling place all ingredients except the flaked almonds into the bowl of a food processor and pulse until combined. Scrape down sides with a spatula then pulse briefly again.
Scrape into the warm tart shell, decorate with flaked almonds, and bake for 25 minutes.
Allow to cool completely before slicing into wedges to serve.