Honey is the flavour bomb here, so that is a really great dessert for making the most of a honey you love.
Serves 8-10
Pastry
250g (2 cups) plain flour
pinch of salt
1 tablespoon caster sugar
125g cold butter, diced
1 egg yolk
50ml cold water
Filling
200g good quality ricotta
4 tablespoons honey
½ cup caster sugar
½ teaspoon ground cinnamon
4 eggs
Topping and serving suggestions
candied walnuts (recipe below)
edible flowers and petals
ground cinnamon for sprinkling
whipped cream
Make the pastry, put the flour and salt in a food processor and process using pulse button a couple of times. Sprinkle over the sugar and add the diced butter. Process until the mixture resembles coarse breadcrumbs. Whisk together the egg yolk and water, using a fork and drizzle over the flour mixture and process until the mixture just begins to come together. Tip out onto a lightly floured bench and bring together into a round. Flatten slightly then roll out to fit a 25cm x 2.5cm deep fluted, loose-bottomed tart tin.
Line pastry case with crumpled baking paper and fill with baking beans or rice. Put in the fridge to chill for 20-30 minutes.
Meanwhile, heat the oven to 200°C.
Bake the pastry case for 20 minutes then remove from the oven. Carefully scoop out the beans or rice and remove the paper. Return to the oven for 5 minutes or so to remove any damp patches in the pastry.
Lower the oven temperature to 180°C.
Make the filling, put all the ingredients in a food processor and using the pulse button, process until the mixture is creamy and smooth.
Pour into the pastry case (it should come to the top of the pastry case), and put in the oven. Bake for 20-25 minutes until just set.
Remove from the oven and allow to cool before removing from the tin. Cut into thin slices or wedges and serve with any of the suggested toppings, on its own or with a bowl of whipped cream.
Tips –
In cooler weather or if you have a cool kitchen there is no need to chill food processor pastry before rolling out.You can re-use the baking blind rice for years. Make sure it is completely cold before storing away.
Candied walnuts
1 egg white
1 teaspoon water
1 teaspoon vanilla extract
1 ½ cups fresh walnuts
½ cup caster or granulated sugar
1 teaspoon ground cinnamon
pinch of salt
Heat the oven to 150°C. Line a shallow baking tray with baking paper.
Whisk the egg white, water and vanilla extract together in a bowl until frothy. Add the walnuts and toss to coat.
Put the sugar, cinnamon and salt on a large plate and add the walnuts. Toss well in the sugar mixture until well coated then tip onto the tray and spread out in a single layer. Bake for 35-40 minutes, tossing them after about 20 minutes. They can be a bit sticky but persevere as you want each nut to dry out properly. Lower the oven temperature a little if they are looking too dark.
Remove from the oven and leave to cool before storing in an airtight container.
If the coating is nice and dry on the walnuts they will store well for at least a week.
Recipe and Images Kathy Paterson, used by permission from Nourish magazine
