Ricotta Custard Tart

Ricotta Custard Tart


  • 150g Scotch Finger Biscuits
  • 50g Granita Biscuits
  • 90g Butter – melted
  • 500g Ricotta – drained
  • 1 tablespoons Sugar or Coconut Sugar
  • 3 tablespoons Nurses Full Cream Custard Powder
  • 2 1/2 tablespoons Honey
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • Nutmeg or Cinnamon


  • Blend biscuits and butter in a food processor.
  • Press into base of a greased 24cm oven dish, or a springform pan lined with baking paper.
  • Beat remaining ingredients except for the nutmeg, in the food processor for 30 seconds.
  • Scrape down sides, process a further 1 minute or until soft and smooth.
  • Spread onto biscuit base, sprinkle with Nutmeg.
  • Bake at 160°C for approximately 30 minutes or until golden.
  • Centre will appear slightly runny when hot, but will set on cooling.

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