Rosemary, Ricotta And Pine Nut Tarts - cooking recipe

Ingredients

2 1/2 tbsp butter, softened
2/3 cup fresh breadcrumbs
1/4 cup warmed honey, plus extra, to serve
2 tsp fresh rosemary leaves, finely chopped, plus extra, to serve
1 lb ricotta cheese, drained
2 tbsp granulated sugar
4 None eggs
3/4 cup Greek yogurt
1 None lemon, zested
2 oz raisins, chopped
1/3 cup pine nuts
None None whipped cream, to serve

Preparation

Preheat oven 350\u00b0F. Lightly grease 6 - 4 inch springform pans with butter. Sprinkle with breadcrumbs.
Bring honey and rosemary to a simmer over medium heat, stirring. Let cool.
In a food processor, combine ricotta and sugar. Process until smooth. With motor running, add eggs, 1 at a time, processing until smooth. Add honey mixture, yogurt and lemon zest. Pulse to combine. Fold in raisins then distribute between prepared pans. Sprinkle with pine nuts. Bake for 15-20 mins, until just set. Let cool in pans.
Remove from springform pans. Brush with warm honey. Serve with whipped cream and extra rosemary.