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Lemon, Passionfruit and Ricotta Anzac Tart

By Chelsea Sugar
Lemon, Passionfruit and Ricotta Anzac Tart
8 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 1 hrs
  • Serves
    8
Ingredients

    Base
    1 cup Edmonds Standard Grade Flour
    1 cup desiccated coconut
    ½ cup instant oats
    100g Tararua Butter
    ½ cup lightly packed Chelsea Brown Sugar
    1 Tbsp Chelsea Golden Syrup Tin

    Filling
    ½ cup lemon juice
    2 tsp lemon rind
    500g ricotta
    ½ cup natural yogurt
    3 large eggs
    ¾ cup Chelsea Caster Sugar
    2 passionfruits
    Cream, to serve
    Extra Chelsea Golden Syrup Tin to serve

Method

    Preheat oven to 180°C conventional or 160°C fan forced.

    Base
    Sift Edmonds Standard Grade Flour into a bowl and add coconut and oats. Combine Tararua Butter, Chelsea Soft Brown Sugar and Chelsea Golden Syrup in a saucepan and stir over a low heat until Tararua Butter has melted. Make a well in the centre of the flour mixture. Pour butter mixture into flour mixture and stir until well combined.
    Press mixture into base and sides of 4cm x 22cm round loose-bottom tart pan. Bake for 15 minutes, then leave to cool.

    Filling
    Add lemon juice, rind, ricotta, yoghurt, eggs, Chelsea Caster Sugar and passionfruit in a bowl. Whisk gently to combine. Pour into tart case and bake for 45 minutes. Cool in pan, then refrigerate for 2 hours or overnight.

    Serve drizzled with cream and Chelsea Golden Syrup.

Tips

    Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).

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Reviews

Average Rating
3.53
(3 reviews)


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I thought this was one of the easiest 'cheescake' tarts I have EVER made. We made a passionfruit coulis to go with it!

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I found there was a little too much filling for the size of the tart pan but it was delicios

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