Goat Ricotta Tart with Spring Flowers
Inspired by the Michel Roux ricotta tart which I have long wanted to make. It calls for the freshest most perfect ricotta and that from Mihai and Ioana Preotescu in the Spring is incredibly creamy and deserving of the term “unctuous”. As a follow on from a feast of goats cheese with freshly made flat breads, nuts and cheese a risk of lactic over indulgence? surely not. Superb ever trustworthy pairing of the Stirbey Tamaioasa Romaneasca Sec recommended by Richard Fox elevated the offerings.
400g ricotta – the best and freshest you have access to
edible flowers – elderflowers, honeysuckle, orange blossom
Good floral honey such as acacia or linden
MR adds pistachios and serves with wedges of lemon separately to heighten the flavour of the ricotta. This ricotta was so full of subtle flavours and real milk flavour that I didnt want to mess with it very much. I just used honey.
- Blind bake the tart case and let cool
- Mash the ricotta with a fork
- Dribble honey into the base of the tart case
- Spoon the ricotta over the top
- Decorate with the flowers
Cherries, strawberries and my favourite gooseberries lightly poached with some elderflower create a heavenly cheesecake