Cook: 30-35 minutes

Serves: 8-10 people

Ricotta and honey is an absolutely classic flavour pairing and one of my personal favourites. This tart is gorgeous, really light and beautifully silky in texture. The subtle warming spice in the pastry adds a great touch, and that flavour, coupled with the citrus zest in the filling, is a real match made in heaven. When it comes to the ricotta, I highly recommend using a good-quality buffalo milk ricotta. It tends to be smoother and creamier than the cow’s milk counterpart, with a slightly sweeter flavour.

Method:

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Ingredients

Name: Ricotta, honey and yoghurt tart
Cook time: 30 min
Yield: 8-10 people
Ingredients: Ingredients: Spiced pastry 250 g (9 oz) plain flour 80 g (2¾ oz) icing sugar ¾ tsp ground cinnamon ¾ tsp ground ginger ¼ tsp flaky salt 120 g (4¼ oz) butter, cold and diced 3 egg yolks Ricotta filling 250 g (9 oz) ricotta 250 g (9 oz) cream cheese 150 g (5½ oz) Greek yoghurt 40 g (1½ oz) caster sugar 55 g (2 oz) mānuka honey zest of 1 lemon zest of 1 orange 1 tsp vanilla paste 2 eggs

Ingredients:

Spiced pastry

250 g (9 oz) plain flour

80 g (2¾ oz) icing sugar

¾ tsp ground cinnamon

¾ tsp ground ginger

¼ tsp flaky salt

120 g (4¼ oz) butter, cold and diced

3 egg yolks

Ricotta filling

250 g (9 oz) ricotta

250 g (9 oz) cream cheese

150 g (5½ oz) Greek yoghurt

40 g (1½ oz) caster sugar

55 g (2 oz) mānuka honey

zest of 1 lemon

zest of 1 orange

1 tsp vanilla paste

2 eggs