Ingredients
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
Method
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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.
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Transfer to prepared tin and firmly press crumbs to evenly coat base and 3cm up the sides. Freeze for 15 minutes to set.
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Meanwhile, put 2 Tbsp water in a jug. Stir in gelatine then set aside for 5 minutes.
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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.
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Stir in gelatine mixture until dissolved.
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Stir in honey until combined.
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Put ricotta in a large bowl and pour in warm milk mixture, whisking until smooth. Strain through a fine sieve into a large jug.
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Pour strained ricotta mixture into chilled tart shell. Refrigerate for 6 hours to set.
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Combine passionfruit pulp and extra honey in a small bowl. To serve, drizzle tart with passionfruit mixture and scatter with blueberries.