- For the pastry
- 75 g icing sugar
- 250 g flour
- 125 g diced salted butter, softened at room temperature
- 2 egg yolks
- 2 T water
- For the cheese mixture
- 5½ T honey
- 3 sprigs fresh thyme
- 500 g mild curd cheese, such as ricotta
- 1 T flour
- 4 eggs
- 4 caster sugar
To make the pastry, sift together the icing sugar and flour. Add the butter and rub it in until the mixture resembles breadcrumbs. Mix in the egg yolks and slowly add the water until all the flour is incorporated.
Work until the dough comes together, wrap in clingfilm and refrigerate until firm, about 1 hour. Meanwhile, make the cheese mixture by heating the honey with the sprigs of thyme and allow to cool before removing the thyme.
Smooth the cheese by pushing it through a sieve. Mix together the flour, lemon rind and cheese. Beat the eggs and sugar and blend well with the cheese. Add the thyme-infused honey.
Roll out the pastry to approximately 3 or 4mm and line a 23cm flan tin. Refrigerate until the pastry is cold. Pour the cheese mixture into the pastry base and bake until the mixture has set and is no longer wobbly, about 45 minutes.