Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 hr
30 min
6 servings


  • 4 ounces shortcrust pastry
  • 8 ounces low-fat cheese, such as ricotta
  • 3 tablespoons honey
  • 2 eggs, well beaten
  • Juice of 1/2 lemon
  • 1 teaspoon cinnamon
  • 4 ounces walnuts, crushed


Preheat oven to 350 degrees F. Line an 8-inch flan dish with the pastry and bake blind for 10 minutes.

Increase the heat in the oven to 375 degrees F.

While pastry is cooking, mix the cheese with the honey. Add eggs, lemon juice and half the cinnamon and mix thoroughly. Cover the pastry base with walnuts and pour the mixture on top. Bake for 30 minutes. Make sure the mixture is set and then sprinkle the remaining cinnamon on top. Let cool to room temperature and serve.



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