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Ricotta and Honey Tart on a plate

Ricotta and Honey Tart

Delicious festive cake made with ricotta and honey and a simple sweet crust.
Prep Time 20 minutes
Cook Time 48 minutes
Resting time 2 hours
Course Dessert
Cuisine French
Servings 10 servings


For the crust:

  • 1 cup (150 grams) flour
  • 1 stick (100 grams) cold butter, cut into cubes
  • 5 tablespoon (50 grams) powdered sugar
  • Pinch of salt
  • 1 egg

For the filling:

  • 2 eggs
  • 1 pound (450 grams) ricotta cheese
  • 2 tablespoon flour
  • 1 teaspoon cinnamon
  • ½ cup honey

For garnish:

  • cup flaked almonds
  • 3 tablespoon honey


  • In a food processor with a steel blade, place the flour, butter, powdered sugar and salt, then process until a crumbly mixture is obtained.
  • Add the egg and continue to process until dough lumps form.
  • Transfer the dough to a lightly floured work surface and form a disc shape.
  • Wrap in plastic wrap and cool in the refrigerator for an hour.
  • On a floured surface, roll out the dough to a 3-4 mm thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
  • Stab the dough with a fork.
  • Freeze the dough inside the pan for an hour.
  • Set the oven to 170°C / 350°F with the fan.
  • Place a sheet of heat resistant nylon or crumpled baking paper on the dough and fill with dry beans/chickpeas or special weights for baking. (This is the “Baking blind" process).
  • Bake blind for 13 minutes.
  • Remove the weights from the dough and continue baking for 5 more minutes.
  • In a bowl, mix well all of the filling ingredients.
  • After the 5 minutes are over, pour the filling on the half baked crust.
  • Garnish with the flaked almonds.
  • Bake for another 30 minutes.
  • Cool at room temperature.
  • Drizzle some honey on top of the cake for more decoration.
  • Have a piece and enjoy!