Date Ricotta & Honey Tart
August 20, 2018
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (311.8 g)
- Calories 740.4
- Total Fat - 35.5 g
- Saturated Fat - 19.3 g
- Cholesterol - 212.5 mg
- Sodium - 1030.2 mg
- Total Carbohydrate - 71.4 g
- Dietary Fiber - 3.8 g
- Sugars - 50.8 g
- Protein - 39.2 g
- Calcium - 1060.8 mg
- Iron - 2.6 mg
- Vitamin C - 28.2 mg
- Thiamin - 0.2 mg
Preheat oven to 150C fan-forced (170C conventional).
Line a 26cm springform tin with baking paper.
Chop the dates and place in a bowl and add enough boiling water to cover and set aside for 10 minutes to soften and then mix to a chunky paste.
Brush sides and base of tin with melted butter.
Combine breadcrumbs and zest of one lemon in a bowl and use to coat the base and the sides of the tin.
Process ricotta and sugar in a food processor until smooth and then add eggs one at a time, pulsing to combine.
Add mascarpone, yoghurt, honey, vanilla, cloves and remaining zest, pulsing until well combined.
Pour mascarpone mixture into tin and dollop date mixture over evenly and then bake for 1 hour and 10 minutes or until golden with a slight wobble in the centre.
Allow to cool and shrink away from the sides.
Serve as is or warm the extra honey and drizzle over the top and sprinkle with salt around outside edges.
Tips & Variations
No special items needed.