Makes: 6 small tartlets
250 ml (140 g) cake flour
100 ml (90 g) Clover Mooi River Butter, chopped
15 ml ice water
60 ml (50 g) castor sugar
500 g La Campania Ricotta
15 ml cake flour
zest of 1 lemon
45 ml castor sugar
85 ml honey
Preheat oven to 180°C.
Sift flour into a bowl.
Rub in butter until mixture resembles breadcrumbs.
Gradually add the water and castor sugar.
Mix well to combine.
Divide mixture between 10 pans and press into bases and sides of pans.
Bake for 10 minutes or until golden brown.
Press into a greased 23 cm loose-bottomed quiche pan or 6 x 12 cm individual quiche pans.
Do not bake.
Smooth the ricotta in a food processor.
Add the flour and lemon zest and mix well to combine.
Beat the eggs and castor sugar together until light in colour.
Gradually fold flour mixture and honey into egg mixture and spoon into pastry shell.
Bake for 40 – 45 minutes or until filling is set.
Remove from oven and allow to cool completely.
Remove from pan before serving.
CLOVER INGREDIENTS USED IN THIS RECIPE