This Insta-worthy dessert will impress, but thanks to a puff pastry crust, it couldn’t be simpler to whip up. It’s also low in added sugar: The calcium- and protein-packed ricotta base requires only a touch of added honey, which brings a floral quality in addition to sweetness.

Liz Mervosh
Health January/February 2021

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Credit: Greg DuPree

Recipe Summary

active:
20 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Roll out puff pastry sheet to a 14x10-inch rectangle on a large piece of lightly floured parchment paper. Place parchment paper with puff pastry on a baking sheet. Score a 1-inch border around edge of puff pastry using a paring knife; prick area inside using a fork. Bake until golden brown, 20 to 25 minutes. Let cool 10 minutes.

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  • Meanwhile, stir together ricotta, vanilla, and 1 teaspoon honey in a small bowl. Stir together cardamom (if using) and remaining 1 tablespoon honey in a separate small bowl. Working with 1 citrus fruit at a time, cut tops and bottoms off each fruit, exposing segments. Place fruit cut side down on work surface, and cut away peel and white pith, completely exposing segments. Slice flesh into 1⁄2-inch-thick rounds, removing and discarding seeds. Transfer rounds to a plate lined with paper towels to soak up excess juice.

  • Spread ricotta mixture evenly over baked puff pastry to inside borders. Arrange citrus rounds evenly over ricotta mixture, and sprinkle with walnuts. Drizzle cardamom-honey mixture over tart, and garnish with lime zest. Serve immediately. (Puff pastry can be baked, ricotta mixture can be prepared, and citrus can be sliced up to 8 hours ahead; assemble when ready to serve.)

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