Date Ricotta & Honey Tart

Step 1: Preheat oven to 150C fan-forced (170C conventional).

Step 2: Line a 26cm springform tin with baking paper.

Step 3: 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.

Step 4: Brush sides and base of tin with melted butter.

Step 5: Combine breadcrumbs and zest of one lemon in a bowl and use to coat the base and the sides of the tin.

Step 6: Process ricotta and sugar in a food processor until smooth and then add eggs one at a time, pulsing to combine.

Step 7: Add mascarpone, yoghurt, honey, vanilla, cloves and remaining zest, pulsing until well combined.

Step 8: 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.

Step 9: Allow to cool and shrink away from the sides.

Step 10: Serve as is or warm the extra honey and drizzle over the top and sprinkle with salt around outside edges.