This showstopping ricotta tart is the dessert you’ll want to make on repeat. A dreamy cross between a classic baked cheesecake and a custard tart, Karen Martini’s date, ricotta and honey tart is rich with a hint of citrus, clove and deep caramel (from the dates).
Best of all, this ricotta tart is a surprisingly simple dessert to pull together, making it the perfect centrepiece for your next dinner party or special occasion.
How to make a ricotta tart
Ingredients
Method
Preheat oven to 150°C fan-forced (170°C conventional). Line a 26cm springform tin with baking paper.
Chop dates. Place in a bowl and add just enough boiling water to cover. Set aside for 10 minutes
to soften. Mix to a chunky paste.
Brush sides and base of lined tin generously with melted butter.
Combine breadcrumbs and the zest of 1 lemon in a bowl. Use to generously coat the base and sides of the tin.
Put ricotta and sugar in a food processor. Process until smooth. Add eggs one at a time, pulsing to combine.
Add mascarpone, yoghurt, honey, vanilla, cloves and remaining lemon zest to the processor. Pulse until well combined.
Pour the mascarpone mixture into the prepared tin. Dollop date mixture over tart evenly.
Bake for 1 hour and 10 minutes or until golden on top with a slight wobble in the centre (see Cook’s tips). Allow to cool and shrink away from the sides (this makes it easier to remove).
Eat as is, or gently warm the extra 100ml honey and drizzle over the top. Sprinkle the salt around the outside edges of the cake. Cut and serve.
Ricotta tart FAQS
A ricotta tart is a baked dessert made with fresh ricotta cheese as the base filling. This version is a cross between a classic baked cheesecake and a custard tart, enriched with mascarpone, yoghurt and honey for a creamy, milky texture with a hint of citrus and warm spice.
This tart is a great make-ahead dessert. Simply bake it, let it cool completely, and store it in the fridge. When ready to serve, warm the extra honey and drizzle it over the top just before cutting.
You’ll need a 26cm springform tin for this recipe. The springform design makes it much easier to remove the tart cleanly once it has cooled and shrunk away from the sides.
A slight wobble in the centre is completely normal and actually what you’re looking for. The tart will continue to cook as it cools due to residual heat, so removing it at this stage ensures a perfectly set, creamy result.
Fresh dates are recommended for the best flavour and texture, as they blend into a softer, more caramel-like paste. If fresh dates aren’t available, you can use soft medjool dates as a substitute.
Store any leftovers covered in the fridge for up to 3 days. The flavours actually deepen overnight, making it just as delicious the next day.
