Honey and Ricotta Cheesecake Tarts
Honey and Ricotta Cheesecake Tarts
INGREDIENTS
- ⅓ CUP (80G) FRESH RICOTTA
- 75G CREAM CHEESE, CHOPPED AND SOFTENED
- 1 EGG
- 2 TABLESPOONS TWO BUSY BEES HONEY HONEY, PLUS EXTRA TO SERVE
- 1 TEASPOON VANILLA EXTRACT
- 6 X 8.5CM STORE-BOUGHT TART SHELLS
- ½ TEASPOON DRIED LAVENDER+
- 1 TEASPOON WHITE (GRANULATED) SUGAR
METHOD
- Preheat oven to 180°C (350°F). Place the ricotta, cream cheese, egg, honey and vanilla in a small food processor and process until smooth. Pour into the tart shells.
- Place on a baking tray and cook for 8 minutes or until just set. Set aside to cool.
- Place the lavender and sugar in a small bowl and mix to combine. Sprinkle the tarts with the lavender sugar and drizzle with extra honey to serve.
Makes 6
Recipe and recipe image created by Donna Hay
+ Edible dried lavender is available from health food stores and tea stores.
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