Moonlit Ricotta & Honey Tart

A dessert born from still nights and silver light — creamy ricotta and honey in a golden pastry crust.

Ingredients

• 1 cup ricotta cheese, drained
• 2 tbsp honey (wildflower or acacia), plus extra for drizzling
• 1 egg yolk
• Zest of ½ lemon
• 1 tsp vanilla extract
• Pinch of sea salt
• 1 sheet puff pastry or shortcrust dough
• Optional: edible lavender or candied violets, for garnish

Instructions

1. Prepare the base: roll out the pastry and press it into a small tart pan. Prick lightly with a fork and chill for 10 minutes.
2. Mix the filling: in a bowl, whisk the ricotta, honey, egg yolk, lemon zest, vanilla, and salt until smooth — like moonlight folded into cream.
3. Bake: pour the mixture into the crust and bake at 350°F for 25–30 minutes, until the edges are golden and the center trembles softly.
4. Finish: drizzle with honey while warm and garnish with lavender or violets. Serve under soft light — candle or moon.