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

Serves 6-8

Ingredients

  • 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
Cinnamon sweet pastry
  • 250 g plain flour
  • 80 g icing sugar, sieved
  • ¾ teaspoons ground cinnamon
  • Salt
  • 120 gm chilled butter, diced
  • 3 egg yolks

Method

  1. 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.
  2. 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.
  3. Preheat oven to 180˚c.
  4. 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.
  5. 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.
  6. Remove tart case from oven and reduce oven to 160˚c.
  7. 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).
  8. Pour into tart case and bake for 15-20 minutes until set with a slight wobble in the centre.
  9. Cool to room temperature then refrigerate to chill.
  10. Serve topped with figs, drizzled with honey and scattered with pistachios.
  11. Enjoy guys!
RECIPES

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

Serves 6-8

Ingredients
Method

Ingredients

  • 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
Cinnamon sweet pastry
  • 250 g plain flour
  • 80 g icing sugar, sieved
  • ¾ teaspoons ground cinnamon
  • Salt
  • 120 gm chilled butter, diced
  • 3 egg yolks

Method

  1. 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.
  2. 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.
  3. Preheat oven to 180˚c.
  4. 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.
  5. 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.
  6. Remove tart case from oven and reduce oven to 160˚c.
  7. 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).
  8. Pour into tart case and bake for 15-20 minutes until set with a slight wobble in the centre.
  9. Cool to room temperature then refrigerate to chill.
  10. Serve topped with figs, drizzled with honey and scattered with pistachios.
  11. Enjoy guys!
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