honey and ricotta cheesecake tarts

  • ⅓ cup (80g) fresh ricotta
  • 75g cream cheese, chopped and softened
  • 1 egg
  • 2 tablespoons 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
  1. 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.
  2. Place on a baking tray and cook for 8 minutes or until just set. Set aside to cool.
  3. 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. 

+ Edible dried lavender is available from health food stores and tea stores.

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