Ricotta and Honey Tart

Preparation info
    • Difficulty

      Easy

Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

Ingredients

Method

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