Greek · Dessert
Island Cheese Pie Tartlets
A Greek island classic in miniature: crisp short pastry shells cradling a lightly sweetened ricotta and honey custard, lifted with lemon zest and a whisper of cinnamon. Finished with a honey drizzle and toasted sesame, these tartlets echo the simple cheese pies found across the Cycladic islands, served as two individual tarts.
$1
25 minsPrep
25 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
288Calories
8.1gProtein
15.5gFat
30gCarbs
11gSugar
1.2gFiber
311mgSodium
82mgChol
9gSat Fat
97mgPotassium
105mgCalcium
1.7mgIron
0.2mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Make the pastry
rub melted butter into the flour and salt, then bind with the cold water into a smooth dough; wrap and chill for 20 minutes.
2
Roll the dough thin on a lightly floured surface and line 2 x 8cm individual tart tins, trimming the edges; prick the bases with a fork.
3
Blind-bake the tart shells at 190°C (375°F) for 8 minutes until pale gold, then set aside on a wire rack.
4
Whisk the drained ricotta with the beaten egg, 18g honey, lemon zest and cinnamon until smooth and lump-free.
5
Pour the cheese filling into the warm tart shells and return to the oven at 180°C (350°F) for 16-18 minutes until just set with a slight wobble in the centre.
6
Cool the tartlets completely on the wire rack, then drizzle with the warmed honey and scatter over the toasted sesame seeds just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g all purpose flour
- 0.8 oz22g melted butter
- 0.4 oz10g cold water
- 0 oz1g salt
- 2.5 oz70g drained ricotta
- 1/21/2 eggs, beaten (22g)
- 0.6 oz18g honey
- 0.2 oz6g zested lemon
- 0 oz1g cinnamon ground
- 0.3 oz8g warmed, for drizzling honey
- 0.1 oz3g toasted sesame seeds
