|375 g||Sweet short pastry (Main)|
|250 g||Ricotta cheese (Main)|
|½ cup||Honey (Main)|
|1 tsp||Vanilla essence/extract|
|1 cup||Pine nuts (Main)|
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1. Roll out pastry to 3mm thick and use to line a 23cm tart tin. Prick base all over with a fork and chill for 30 minutes.
2. Heat oven to 180degC fan bake. Line pastry with baking paper or foil and fill with baking beans to blind bake for 15 minutes, then remove paper and beans and return pastry case to the oven for a further 5 minutes to dry out. Reduce oven temperature to 150°C fan bake.
3. Place ricotta, honey, vanilla and finely grated zest of 1 lemon in a bowl and beat with an electric mixer until smooth. Beat in lightly beaten eggs, then stir in flour and pine nuts to just combine.
4. Pour mixture into the prepared tart shell. Bake for 30 minutes or until filling is just set. Dust with icing sugar and slice to serve.