Ricotta and honey tart recipe - The Telegraph

Ricotta can be used in so many savoury and sweet dishes but I love using it in desserts. It’s less rich than cream and it’s a byproduct of the cheesemaking process, so wins on all counts. I don’t know why more British cheesemakers don’t make it – of those that do, Westcombe Dairy’s is my favourite. I’ve topped my tart here with a slice of honeycomb as I had some in my fridge, but it’s not essential. 

Timings

Prep time: 30 minutes, plus chilling and resting time
Cook time: 30 minutes

Serves

Four to six

Ingredients

For the pastry

• 125g unsalted butter, softened
• 140g caster sugar
• 2 medium eggs, beaten
• 250g plain flour, plus extra for dusting

For the filling

• 1 egg, beaten
• 300g ricotta
• 275g mascarpone or cream cheese
• 60ml clear honey, plus a little extra to serve

Method

1. First make the pastry. In an electric mixer or large bowl, cream the butter and sugar together until smooth. Slowly add the beaten eggs, scraping the sides of the bowl every so often if you’re using a mixer, until it is well combined. If the egg doesn’t seem to be mixing in well just add a tablespoon of flour and continue mixing until it is smooth.

2. Slowly fold in the flour to create a smooth dough. Shape the dough into a flat disc, wrap it and chill in the fridge for 30 minutes.

3. Roll the pastry out on a floured surface to about ½ cm thick. Use it to line a loose-bottomed rectangular tart tin 35 x 11cm and 3cm deep, or a 20cm round tin of the same depth (to help lift the pastry, roll it around the rolling pin then lay it in the tin). 

4. Push the pastry into the corners and trim any overhang. This pastry is quite delicate but is forgiving if it starts breaking up on you: patch up any holes with the excess pastry and mould it back together with your fingers. 

Neaten up the edges of the pastry by pinching with your thumb and forefinger all the way around Credit: Matt Austin

5. Neaten up the edges of the pastry by pinching with your thumb and forefinger all the way around, then leave to rest for one hour in the fridge.

6. Preheat the oven to 175C/155C fan/gas mark 3½. 

7. Line the pastry with greaseproof paper, fill with baking beans and bake for 10 minutes. Remove the beans and paper then brush the pastry with some of the beaten egg for the filling and return to the oven for 5 minutes. This firms up the pastry a bit so it doesn’t crumble when cutting. 

8. Remove the tin from the oven and turn the oven up to 200C/180C fan/gas mark 6.

9. Mix the ricotta, mascarpone, the remaining egg and the honey together and use this to fill the tart case. Bake for about 10-15 minutes until the top just starts to colour. Leave to rest for an hour or so before carefully turning out.

12. Pour over a little more honey to serve, and top with a piece of honeycomb if you have it.

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Best Sheet Cake Recipes - The New York Times

They’re low fuss, feed a crowd and travel well.

A lofty layered cake is a lovely thing when the occasion calls for one, but sheet cakes, while maybe not quite as impressive, have a lot going for them. Not only are they easier to bake — no annoying trimming or crumb coatings required — but they also feed a crowd and travel well, so you might just find yourself making cake more often. And who doesn’t need more cake in their life? Here are 11 of our favorite sheet cake recipes, including Texas sheet cake, tres leches cake and St. Louis gooey butter cake.

1. Texas Sheet Cake

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Genevieve Ko’s riff on the fudgy classic calls for sprinkling the top of the cake with chopped pecans instead of stirring them into the frosting. If you like a bit of salt with your sweets, scatter the top with flaky sea salt before serving.

Recipe: Texas Sheet Cake

2. Tres Leches Cake

Craig Lee for The New York Times

Impossibly lush yet somehow light, Samantha Seneviratne’s cake is soaked with a combination of three milks: whole, condensed and evaporated. The whipped cream on top tempers the sweetness.

Recipe: Tres Leches Cake

3. Hawaiian Guava Cake

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

The happiest cake in all the land, Kiera Wright-Ruiz’s adaptation of Alana Kysar’s cake is moist and tender from pink guava concentrate. If you can’t find pink guava concentrate, you can use white, and add a few drops of red or pink food coloring.

Recipe: Hawaiian Guava Cake

4. Lemon Sheet Cake With Buttercream Frosting

Aubrie Pick for The New York Times

Lemon cakes are always a hit. This one from Yossy Arefi is tender and tangy from a quarter-cup of lemon juice in the batter, as well as lemon zest and juice in the buttercream frosting.

Recipe: Lemon Sheet Cake With Buttercream Frosting

5. Butter Mochi

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Mochiko, or sweet rice flour, gives this big-batch dessert a chewy marshmallowy texture and lends it a natural sweetness. You can serve this crackly surfaced cake without frosting, or top it with a tangy passion fruit glaze. (Ombré optional.)

Recipe: Butter Mochi

6. Yellow Sheet Cake With Chocolate Frosting

Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

This buttery yellow cake with chocolate-sour cream frosting from Erin Jeanne McDowell is the sheet cake dreams are made of. If you’re hosting a birthday party, double the recipe for a half-sheet pan, and go wild with the sprinkles.

Recipe: Yellow Sheet Cake With Chocolate Frosting

7. Apple Sheet Cake With Cinnamon Cream Cheese Frosting

Christopher Testani for The New York Times. Food Stylist: Eugene Jho.

Let’s all thank Yossy Arefi, the queen of snacking cakes, for this delicate and tender applesauce cake topped with fluffy, spiced cream cheese frosting. For a little texture, add a cup of chopped fresh apple or a half-cup of chopped pecans or walnuts to the batter.

Recipe: Apple Sheet Cake With Cinnamon Cream Cheese Frosting

8. Namoura (Syrup-Soaked Semolina Cake)

Melina Hammer for The New York Times

Namoura is a Lebanese cake made from semolina flour and soaked in syrup while it’s still warm, so it’s sticky sweet in the best way possible. Amanda Saab, a social worker and home cook who lives near Detroit, from whom this was adapted, likes to add a little lavender extract to the syrup, but you could also use rose or vanilla.

Recipe: Namoura (Syrup-Soaked Semolina Cake)

9. Cream Cheese Pound Cake

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Eric Kim’s pound cake is rich with cream cheese and butter, then finished with a layer of raspberry preserves, lightly salted whipped cream and a generous sprinkling of crushed freeze-dried raspberries.

Recipe: Cream Cheese Pound Cake

10. No-Bake Cheesecake Bars

Craig Lee for The New York Times

OK, so no, it’s not exactly a cake, but these cheesecake bars from Samantha Seneviratne have all of the (crowd-pleasing, easily transported) benefits of a sheet cake. They’re also no-bake, which means less futzing in the kitchen.

Recipe: No-Bake Cheesecake Bars

11. St. Louis Gooey Butter Cake

Andrew Scrivani for The New York Times

The possibly true story goes like this: In the 1930s, a St. Louis baker mixed up the proportion of butter in one of his coffee cakes. Instead of tossing it, he sold it by the square, and it was a hit. This yeast-risen, five-star version is adapted from Molly Killeen, a St. Louis native and the owner of Made by Molly.

Recipe: St. Louis Gooey Butter Cake

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Disney Dreamlight Valley Buñuelos Recipe - GameSpot

One of the most common tasks in Disney Dreamlight Valley is cooking, so you can rest assured that nearly every character has a quest that requires you to whip up something tasty. If you've managed to befriend Mirabel, you'll soon find that one of her quests requires you to make Buñuelos with milk, eggs, wheat, and a mystery ingredient--and we'll fill you in on the full recipe below.

How to make Buñuelos in Disney Dreamlight Valley

During Mirabel's second quest "A Taste of Home," she'll ask you to make Buñuelos--but she can't recall the recipe. You'll need to go speak with Remy, and he'll tell you three of the ingredients required, but he'll hint that the final ingredient is something you can buy in his restaurant. But we'll save you some experimentation--it's cheese.

Mirabel will be delighted to receive the dish from you.

Here are all four ingredients needed to make Buñuelos:

• Milk
• Eggs
• Wheat
• Cheese

Make sure to reference our full recipes list when you have more dishes to make in the future. And find all out other Disney Dreamlight Valley guides in one place.

The products discussed here were independently chosen by our editors. GameSpot may get a share of the revenue if you buy anything featured on our site.

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Boudin Balls Recipe (Fried, Cajun-Style, with Remoulade Sauce) - The Kitchn

Prepare the following, placing each in the same large pot as you complete it: Dice 2 medium celery stalks (about 2/3 cup), 1 medium yellow onion (about 1 cup), 6 garlic cloves, and 1 medium jalapeño (seeded if preferred, about 3 tablespoons). Cut 1 1/2 pounds boneless pork shoulder or butt into 1-inch pieces. Trim and rinse 6 ounces chicken livers.

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The recipes we're cooking in February - Good Housekeeping

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The recipes we're cooking in February  Good Housekeeping

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7 pancake recipes to carry you through the week - The Washington Post

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7 pancake recipes to carry you through the week  The Washington Post

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How to Make Crispy Chicken Skin - The New York Times

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How to Make Crispy Chicken Skin  The New York Times

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