Fresh Cheese Tart

Name: Fresh Cheese Tart (Myzithropita)
Cuisine: Greek
Ingredients: 1 tablespoon grated orange zest; 1½ cups sheep’s milk ricotta or regular ricotta (see Sources), drained in a cheesecloth-lined colander if watery; 1 large egg; 1 teaspoon ground cinnamon; 1½ cups sweet white wine, such as Samos or any sweet Muscat, or more as needed; ½ cup honey; 10 pitted prunes; 5 dried figs, halved; 3 tablespoons melted unsalted butter or light olive oil; 1 large egg white; 1 teaspoon sugar; 3 tablespoons melted unsalted butter or light olive oil; ⅔ cup heavy cream; ½ teaspoon ground cinnamon; 1½ cups sheep’s milk ricotta or regular ricotta (see Sources), drained in a cheesecloth-lined colander if watery; 2 tablespoons cornstarch; ¼ cup Zante currants; 3–4 tablespoons honey, preferably thyme honey; 3–4 tablespoons honey, preferably thyme honey; A few sprigs fresh mint; ⅔ cup ground Savory Barley and Wheat Biscuits or dried whole wheat bread crumbs; ⅔ cup ground Savory Barley and Wheat Biscuits or dried whole wheat bread crumbs

Myzithropita

Preparation info

Makes
one
9 inch tart

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS SIMPLE sweet tart may be the forerunner of the modern cheesecake. In ancient Greek and Roman texts, we find descriptions of desserts like this one, where a fresh farmer’s cheese such as ricotta is mixed with honey, spices and sometimes dried fruits and nuts. The fresh myzithra cheese of the islands, which is traditionally the main ingredient in this tart, is made from a combination of goat and sheep’s milk and is buttery and fragrant. The dessert is traditionally baked for Easter on Sy

Ingredients

Europe
Greece
Pie
Dessert
Vegetarian
Easter

Ingredients

Method