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Summer fruit tarts with honeyed ricotta

Prep Time10 mins
Total Time10 mins
Course: Dessert
Servings: 6
Author: Becca Heyes


  • 125 g ricotta
  • 50 ml single cream
  • 1 tbsp honey
  • 6 shop-bought mini pastry cases get sweetened ones if you can
  • 3 strawberries
  • 1 kiwi fruit
  • 30 g blueberries
  • Icing sugar to serve


  • Add the ricotta, cream and honey to a bowl, and beat well until smooth and fully combined. Spoon the mixture into the pastry cases, and gently smooth it over with the back of the spoon.
  • Cut the strawberries and kiwi fruit into thin slices, and alternate them around the top of the tarts. Fill any gaps with the fresh blueberries.
  • Store in the fridge for up to a couple of days. Dust with icing sugar before serving, if desired.