Ricotta and Honey Tart

• 400 g sablé pastry
• 275 g ricotta
• 275

Grease a 25-cm tart tin or 8 individual ones.

Roll the pastry on a floured table to 5 mm thick.

Line the tin(s) with it, trim the edges and refrigerate for 2-3 hours.

Mix together the ricotta, mascarpone, honey and egg and put to one side.

Pre-heat the oven to 180°C/gas mark 4