Elegant Lemon-Thyme Ricotta Tart with Fresh Berries

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup unsalted butter, cold and cubed
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 large egg yolk
• 2 tablespoons ice water

• 1 cup ricotta cheese, drained
• 1 cup cream cheese, softened
• 1 cup honey
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon fresh thyme leaves, chopped
• 1 large egg

• 1 cup fresh mixed berries, rinsed and dried
• 1 tablespoon confectioners' sugar, for dusting

1. 01
   Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
2. 02
   In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. 03
   Add the egg yolk and ice water, a tablespoon at a time, pulsing until the dough just comes together.
4. 04
   Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 15 minutes.
5. 05
   Roll out the dough to fit the prepared tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork.
6. 06
   Bake the crust for 15 minutes or until lightly golden. Remove from the oven and allow to cool slightly.
7. 07
   For the filling, beat together ricotta, cream cheese, honey, lemon juice, lemon zest, thyme, and egg until smooth and well combined.
8. 08
   Pour the filling into the pre-baked crust and smooth the top with a spatula.
9. 09
   Bake the tart for 30 minutes or until the filling is set and slightly puffed. Let it cool to room temperature.
10. 10
    Top the tart with fresh berries and dust with confectioners' sugar before serving.