Advertisement
Ricotta and Honey Tart
Preparation info
- Difficulty
Easy
Appears in
Published 1999
Ingredients
400 g 275 g 275
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe