Medjool date and ricotta tart

by Ed Halmagyi


  • 280g shortcrust pastry
  • 12 Medjool dates
  • 6 egg yolks
  • 120g caster sugar
  • 1 vanilla bean, scraped
  • zest 1 lemon
  • 250g ricotta
  • 300ml thickened cream


1 Press the pastry into a greased 24cm tart tin, then line with oiled aluminium foil. Half-fill with rice and bake at 170°C for 18 minutes, then remove the foil and rice, and continue baking for another 2 minutes.
2 Meanwhile, halve the date and remove the stones.
3 Place the yolks, sugar, vanilla, lemon and ricotta in a food processor and puree until smooth. Fold in the cream.
4 Place the date halves in the baked shell, then top with the custard.
5 Bake at 150°C for 25 minutes, or until just set. Allow to cool in the tin before serving.

PROFESSIONAL TIP: Marinade halved dates in brandy for a deliciously naughty adult treat.