This tart is similar to a baked cheesecake. The citrus and spices cut through the richness.
You could also serve piled with berries in the summer season.
- 2 sheets ready-rolled sweet short pastry
- 2 eggs
- 250g cream cheese, softened
- 200g mascarpone cheese
- ¼ cup liquid honey
- 1 tbsp orange zest
- ½ tsp fresh grated nutmeg
- 2 oranges, peeled and thinly sliced
- 6 cardamom pods
- 1 cinnamon stick
- 2-3 sprigs fresh thyme
- ¼ cup honey
- ¼ cup water
1 Preheat oven to 190oC. Line a rectangular loose bottom tart tin or 21cm round fluted tin with the pastry sheets and trim to fit neatly. Chill until required.
2 In a food processor, combine eggs, cream cheese, mascarpone, honey, orange zest and nutmeg, and process until smooth and creamy. Pour into the chilled pastry base.
3 Cook for 15-20 minutes until pastry starts to colour, then reduce heat to 160oC and cook a further 15-20 minutes until the pastry is cooked and the filling just set. Cool before slicing.
4 Simmer orange slices in spices, thyme, honey and water for 8-10 minutes until syrupy and fragrant. Spoon over the tart before serving.