These rustic hand-pressed tarts have a gorgeous lemon flavour and a biscuit-y nut crust. The centre is rather like cheesecake, though it is spared from being too heavy because of the lovely fresh lemon flavour.
Serves: 10 small tarts
INGREDIENTS
Base
¾ cup raw pecans
1½ cups almond meal
¾ cup dried dates, soaked in boiling water for 10 minutes, drained well
zest of 1 lemon
1 teaspoon vanilla extract
Filling
300 grams ricotta (I used Over The Moon)
125 grams cream cheese, cut into large cubes
½ cup coconut sugar
1 free-range egg
zest of 2 lemons
To serve
fresh blueberries and raspberries
METHOD
Preheat the oven to 160°C
Base: Add the pecans and almond meal to a food processor and blitz until the texture of coarse breadcrumbs. Add the dates, lemon zest and vanilla. Run the machine until the dates are well combined and the texture is quite even.
Press the mixture into 10 well-greased holes of a 12-hole muffin tin. Take your time doing this, it can be a little fiddly. Each tart case should have a thickness of roughly ½cm. I like to leave the top edge uneven and rustic but you can trim with a sharp knife if you prefer.
Bake for 10 minutes.
Filling: Add all the filling ingredients into a food processor and run until very smooth. Spoon into tart cases and use a thin spatula or back of a spoon to smooth the surface.
Bake for 20 minutes until lightly golden on top.
Leave to cool for 30 minutes before carefully removing from the tin. Use a knife to gently coax the tarts out if necessary.
Cool completely in the fridge before serving. Remove from the fridge 20 minutes before serving. Top with fresh berries.
Tarts will last 3 days in an airtight container in the fridge.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.