Blueberry & Ricotta Tart

Directions

1. 1

   Pre heat the oven to 180 degrees C. Place the puff pastry onto a lined oven tray and mark out a 1cm boarder with a knife, making sure not to cut all the way through the pastry.

2. 2

   Use a fork to make some holes on the inner part of the pastry-this will stop it puffing up too much. Bake for 25-30 minutes, or until golden and crisp. Remove from the oven and allow to cool.

3. 3

   Meanwhile heat a small pot over a medium heat. Place the lemon, flesh side down onto the pan and grill it for 2 minutes, or until caramelized. Turn the heat down to very low then add in the honey, thyme and vanilla. Leave to infuse for 10 minutes, then remove from the heat and carefully squeeze in the juice from the lemon.

4. 4

   Whip the cream to soft peaks then stir through the ricotta cheese and 1 tablespoon of the honey mixture.

5. 5

   Spread the ricotta mixture over the cooled pastry.

6. 6

   Slice some of the blueberries then Arrange over the top of the ricotta mixture. Drizzle with the infused honey before slicing and serving.