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The long awaited Honey and Lemon Tart has finally made it’s way to the blog…..Phew! In fact I think I may have called it several different names over the past week. I am so sorry for any confusion and for the delay, but it was so worth it! I finally have the website looking “closer” to what I had been dreaming about since the beginning. It still needs a few tweaks here and there, but the basics are done! So, no more distractions…..hahaha 🙂
In Greece, this tart is made with manouri, a soft, sweet cheese. Well I live in Iowa, and that is not an option. I found options for cottage cheese, ricotta cheese, and cream cheese as substitutes. Being lactose intolerant, that meant that I was using non-dairy cream cheese! I also could not find Greek honey, so I went with the most aromatic local honey that I could find. You just have to go with what ya’ got!
Remember, the inspiration here is sunshine for our Leo friends….and I think we have achieved that. I did not realize that I do not own a 9″ tart pan, until after I had started making the dough. I do not know how that is possible, but it is true. I do own mini tart pans however, and decided to give that a try. I should probably also point out that I have never made a tart before, which will make my mistake make sense! In my math challenged brain, I assumed that I could use (4) 4″ tart pans and that would equal (1) 9″ tart pan. Size wise that is probably true, volume wise…..not so much.
How to make Honey and Lemon Tarts:
For the Crust:
Add the flour, salt, sugar, and butter to the bowl of a food processor.*
Pulse in short bursts until mixture resembles fine breadcrumbs.
Sprinkle with water until mixture forms a smooth dough.
Wrap in waxed paper and chill for 30 minutes before use.
For the Filling:
In a large bowl, beat the cream cheese and honey until smooth.
Add the eggs, cinnamon, lemon rind, and lemon juice, and mix until combined.
On a floured surface (or between 2 sheets of waxed paper) roll out the dough to fit a 9″ tart pan. Alternately, use 6- mini tart pans.
Place on a baking sheet and line with wax paper. Fill cavity with pie weights, or beans, and bake in a preheated 400 degree oven for 15 minutes.
Remove the waxed paper and weights, and bake for an additional 5 minutes until the base is firm but not brown.
Reduce the oven temperature to 350 degrees. Pour the filling into the tart pan(s) and bake in the oven for 30 minutes until set.
Serve cold. Garnish with lemon slices if desired.
Note:
*Alternate Method – The pastry can be made in a bowl by rubbing together with your hands, or using a pastry cutter.
Do you see how thick that crust is? So, use 6 mini tart pans if you do not have a 9″ pan! Lesson learned 🙂 You will also be able to serve more people if you are dividing a larger tart! Mine was an imaginary romantic dinner for two, so that didn’t really matter. Even with the wrong pan, this tart was delicious!
If you have not been following along, this is the dessert for my Cooking with Astrology meal for Leos. We started with a Greek Orange and Olive Salad. Followed by Lamb and Vegetable Kabobs, served with Tomato Pilaf and Cucumber and Yogurt Dip. Next up, Papaya Mango Parfait for breakfast!
Enjoy!!
Honey and Lemon Tart
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons super fine sugar
- 13 Tablespoons unsalted butter 5 1/2oz, cut into cubes
- 1/8 Tablespoon salt
- 3 - 4 Tablespoons ice cold water
For the Filling
- 1 1/3 cups cream cheese or ricotta (I used non-dairy)
- 6 Tablespoons orange blossom honey
- 3 large eggs beaten
- 1/2 teaspoon ground cinnamon
- 1 medium lemon juice and grated rind
Instructions
For the Crust:
- Add the flour, salt, sugar, and butter to the bowl of a food processor.*
- Pulse in short bursts until mixture resembles fine breadcrumbs.
- Sprinkle with water until mixture forms a smooth dough.
- Wrap in waxed paper and chill for 30 minutes before use.
For the Filling:
- In a large bowl, beat the cream cheese and honey until smooth.
- Add the eggs, cinnamon, lemon rind, and lemon juice, and mix until combined.
- On a floured surface (or between 2 sheets of waxed paper) roll out the dough to fit a 9" tart pan. Alternately, use 6- mini tart pans.
- Place on a baking sheet and line with wax paper. Fill cavity with pie weights, or beans, and bake in a preheated 400 degree oven for 15 minutes.
- Remove the waxed paper and weights, and bake for an additional 5 minutes until the base is firm but not brown.
- Reduce the oven temperature to 350 degrees. Pour the filling into the tart pan(s) and bake in the oven for 30 minutes until set.
- Serve cold. Garnish with lemon slices if desired.
Notes
Nutrition
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I just get sooooo hungry every time I read your blog! These are gorgeous and I’ll bet they taste like heaven!
-andi
Yum!! You know me and lemon and I love honey as well! And it is so easy to make tart dough – nice to have another yummy filling option! Pinning!!
xoxo
Lisa, this tart looks incredible and of course, you made our favorite flavor! The new site looks FANTASTIC!!!! Love, love, love your header! Pinning, of course! Get your party hat on for tonight! 🙂
I have the same larger tart pan and have yet to use it also! Your mini tarts look really good and DELICIOUS! Hope to see you at our picnic party today for Foodie Friends Friday!
I’m just loving all the Greek food you are featuring! Since cheese is my passion, this sounds extra good! Going to pin it now!
I love finding a Greek recipe that I’ve never tasted! These looking beautiful Lisa! Your site looks gorgeous!
Love the detailed instructions! This looks amazing and definitely going to have to look at your recipes! SO glad I found you on PinkWhen!!
xo ~kim & chloe
This looks good, Lisa! And the photo taken on the table of the tart looks great! Pinned!
I love honey and lemon. This looks so tasty! Visiting from the Sweet and Savory Sundays. =)
these look deeeeeeelicious!!
thanks for sharing this at my Sunday Funday Linky Party! Dont forget to come back and check out the other links!
*Susan
Stopping by from In and Out of the Kitchen Link party! This looks so yummy. I LOVE anything lemon! And the honey is just a bonus 🙂
I love anything lemon. This looks absolutely fabulous.
Thanks for linking up at Project Inspire{d} ~ pinning and sharing!
How darling are these? Anything with honey and lemon works for me, especially in mini tart form. Thanks for sharing!
That lemon tart looks amazing! Any recipe that begins with lemon has my attention! Beautiful pics, as well. Stopping by from co-hosting Tasty Tuesday – so glad I did!
I found you over at Mom On Timeout. Wanted to come over and share some love. These tarts look incredible! I love honey and I love lemon – what a great marriage of flavours! XO
You always have such wonderful desserts!
I love the combination of lemon and honey
My guys LOVE pie and will absolutely love this…your tutorial is GREAT! I host a monthly spice themed party with a link party and spice giveaway and I’d love for you to stop by and link up and enter to win some yummy spices!
Thanks again for the inspiration and have a wonderful weekend!
I absolutely adore lemon recipes and this looks amazing! Thank you so much for sharing!
Lisa, these are adorable and they look and sound SO good!! Thanks for sharing this recipe!
Hi 🙂 I’d love for you to come by and share this delicious recipe at my Saturday Spotlight Link Party, my readers would love it. Hope to see you there!
April
These look so yummy! Love everything about lemon!
Looks so yummy. Pinning it!
Thanks for sharing.
Ellya
Thanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I can’t wait to see what you link up next week! I hope to see you at the (Not SO) Wordless Wednesday Blog Hop!
Have a terrific week!
Hugs, Cathy
You say lemon & I am there! Sounds amazing! Thanks for linking up to Sweet & Savory Saturdays #23.
~Amber @ Dessert Now, Dinner Later!
You had me at Lemon! I have been looking for tart pans or mini tart pans, we live in a more rural area. I might just have to get them online. & once I do I’m trying your recipe. Pinning it!