Ricotta yoghurt tart with figs and honey
Be sure to bring the figs to room temperature before eating, as the flavour dulls a little when the figs are chilled.
10 minutes plus resting time prep.
45 minutes cooking
- 250 g cream cheese, at room temperature, diced
- 250 g firm ricotta
- 150 g thick Greek-style yoghurt
- 40 g caster sugar
- 40 g honey, plus extra to serve
- Finely grated rind of 1 lemon
- Scraped seeds of 1 vanilla bean
- 2 eggs
- Quartered figs and pistachios, to serve
- 250 g plain flour
- 80 g icing sugar, sieved
- ¾ teaspoons ground cinnamon
- 120 gm chilled butter, diced
- 3 egg yolks
- To make the cinnamon sweet pastry, process the flour, icing sugar, cinnamon and a good pinch of salt in a food processor to combine, add butter and process until the mixture looks like fine crumbs.
- Add yolks and pulse until mixture just comes together, turn onto a lightly floured surface and bring together. Form into a disc, wrap in plastic wrap and refrigerate for about an hour to rest.
- Preheat oven to 180˚c.
- Roll out the pastry on a lightly floured surface to 2-3mm thick, then line a 23cm tart tin, letting the pastry overhang the sides. Refrigerate for about 30 minutes to rest once again, and then trim off the over-hanging pastry.
- Line the tart case with baking paper, fill with raw rice or baking weights and blind-bake for 10-12 minutes until the edges of the pastry are light golden. Remove the baking paper and weights and bake for about 10-12 minutes until the base is light golden and crisp.
- Remove tart case from oven and reduce oven to 160˚c.
- Meanwhile, process the cream cheese, ricotta, yoghurt, sugar, honey, lemon rind and vanilla bean seeds in a food processor until smooth, scrape down sides of bowl, add eggs and process to just combine. (don’t over-process).
- Pour into tart case and bake for 15-20 minutes until set with a slight wobble in the centre.
- Cool to room temperature then refrigerate to chill.
- Serve topped with figs, drizzled with honey and scattered with pistachios.
- Enjoy guys!