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Pecan and ricotta tart

pecan-ricotta-tartServes 10

Preparation time 5 mins

Cooking time 25 mins

Ingredients

  • 500g ricotta cheese, reduced fat
  • 2 tbs honey
  • 3 eggs
  • 1 tsp cinnamon
  • 2 tbs lemon juice
  • ¾ cup pecans, chopped
  • ¼ cup pecans, whole

Method

  1. Preheat oven to 200C (or 180C fan forced).
  2. Grease a round 25cm tart tin, to prevent from sticking.
  3. In a bowl, mix together all ingredients, leaving ¼ cup of whole pecans to place on top for decoration.
  4. Pour the batter into the pre-prepared tart tin.
  5. Place the extra pecans on top to decorate.
  6. Bake in the oven for 20-25 minutes until cooked through.
  7. Serve warm or cool.

Nutritional information per serve (1 slice)

  • Total energy 631 kJ / 150 cal
  • Protein 6 g
  • Total fat 10 g
  • Saturated fat 1.7 g
  • Total carbohydrate 6 g
  • Fibre 1 g
  • Sodium 82 mg 

Serving suggestions

Instead of pecans, you could use any type of nut you like.

About this recipe

A light healthy dessert option which will tantalise your taste buds. Enjoy this baked crust-less tart, with the natural goodness of ricotta cheese and pecans. Ricotta is low in fat and salt and is made largely of whey. Lactose, found naturally in the whey, contributes to a slight sweet flavour.

Pecans contain fibre, protein, vitamin E, along with other vitamins and minerals. The pecan nut comes from a species of hickory, native to the south-central and southern-eastern regions of the United States and Mexico. Pecan trees can live up to 300 years, bearing edible seeds. This tart is a perfect mid-morning or afternoon snack, which is bound to please.

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