Name: Lemon, Passionfruit and Ricotta Anzac Tart
Prep time: 20 min
Cook time: 1 h
Yield: 8
Ingredients: Base; 1 cup Edmonds Standard Grade Flour; 1 cup desiccated coconut; ½ cup instant oats; 100g 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

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Lemon, Passionfruit and Ricotta Anzac Tart

Cakes

Lemon, Passionfruit and Ricotta Anzac Tart

4.5

Preparation

20 mins

Bake

1 hours

Difficulty

Easy

Servings

The oats, coconut and Chelsea Golden Syrup give this tart a distinctly Anzac flavour.

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Ingredients
Method

Ingredients

Base

1 cup Edmonds Standard Grade Flour
1 cup desiccated coconut
½ cup instant oats
100g 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

Additional 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).

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Caster Sugar

The fine crystal of Chelsea...

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Reviews

2

What did you think of this recipe?

Unknown

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

Unknown

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

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.