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Lemon, Passionfruit and Ricotta Anzac Tart
Lemon, Passionfruit and Ricotta Anzac Tart
Cakes

Lemon, Passionfruit and Ricotta Anzac Tart

4.5
20 mins
1 hours
Easy
8

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

Golden Syrup

Chelsea Golden Syrup in the...
Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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Reviews
2

What did you think of this recipe?

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.
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).

Reviews
2

What did you think of this recipe?

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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