Better_HomesandGardensAustralia-February_2017

Ricotta honey tart with ginger coconut crust

EASY STEP-BY-STEPS TO

Preparation time: 30 mins plus 15 mins

freezing and 6 hours chilling

Cooking time: 5 mins

Serves 12

120g unsalted butter, melted,

plus extra, to grease

250g gingernut biscuits

2 Tbsp roast coconut chips (from the

nut section of supermarkets)

2 tsp gelatine powder

200ml milk

125ml thickened cream

1 Tbsp caster sugar

¹⁄³ cup classic honey, plus extra 1 Tbsp

1 cup smooth ricotta

Pulp of 2 passionfruits

125g punnet blueberries

STEP 1 Grease base and side of a 22cm

round springform tin, then line base and

side with baking paper. Put biscuits and

coconut in the bowl of a food processor

and process until finely chopped. Pour in

melted butter and process until combined.

STEP 2 Transfer to prepared tin and firmly

press crumbs to evenly coat base and 3cm

up the sides. Freeze for 15 minutes to set.

STEP 3 Meanwhile, put 2 Tbsp

water in a jug. Stir in gelatine

then set aside for 5 minutes.

STEP 4 Put milk, cream and sugar in a

medium saucepan over a medium heat.

Cook, stirring occasionally, until mixture

just comes to the boil. Remove from heat.

STEP 5 Stir in gelatine mixture until dissolved.

STEP 6 Stir in honey until combined.

STEP 7 Put ricotta in a large bowl and pour

in warm milk mixture, whisking until smooth.

Strain through a fine sieve into a large jug.

STEP 8 Pour strained ricotta

mixture into chilled tart shell.

Refrigerate for 6 hours to set.

STEP 9 Combine passionfruit

pulp and extra honey in a small

bowl. To serve, drizzle tart

with passionfruit mixture and

scatter with blueberries.

STEP 1

STEP 2

STEP 4

STEP 5

STEP 6

STEP 7

STEP 8

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