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  1. Home
  2. Better Homes and Gardens Recipe

Date, ricotta and honey tart

This cross between a custard tart and baked cheesecake has a divine milky complexity with a hint of citrus, and a rich caramel flavour from the dates.
  • 18 Jul 2018
Date, ricotta and honey tart
Prep: 30 Minutes - Cook: 70 Minutes - Easy - Serves 8
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This cross between a custard tart and baked cheesecake has a divine milky complexity with a hint of citrus, and a rich caramel flavour from the dates.

Ingredients

150g fresh dates (about 10), pitted

80g butter, melted

200g fresh white breadcrumbs, lightly toasted

Zest of 2 lemons

500g fresh ricotta

50g caster sugar

5 free-range eggs

350g mascarpone

200g thick plain yoghurt

150g honey, plus 100g extra to drizzle (optional)

2 tsp vanilla extract

1 tsp ground cloves

Sea-salt flakes

Method

  1. Preheat oven to 150°C fanforced (170°C conventional). Line a 26cm springform tin with baking paper. 

  2.  Chop dates. Place in a bowl and add just enough boiling water to cover. Set aside for 10 minutes to soften. Mix to a chunky paste. 

  3. Brush sides and base of lined tin generously with melted butter. 

  4. Combine breadcrumbs and zest of 1 lemon in a bowl. Use to coat base and sides of tin generously. 

  5.  Put ricotta and sugar in a food processor. Process until smooth. Add eggs one at a time, pulsing to combine. 

  6. Add mascarpone, yoghurt, honey, vanilla, cloves and remaining lemon zest to the processor. Pulse until well combined. 

  7.  Pour mascarpone mixture into the prepared tin. Dollop date mixture over evenly. 

  8. Bake for 1 hour and 10 minutes or until golden on top with a slight wobble in the centre. Allow to cool and shrink away from the sides (this makes it easier to remove). 

  9. Eat as is or gently warm the extra 100ml honey and drizzle over the top. Sprinkle the salt around outside edges of the cake. Cut and serve.

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