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Lemon ricotta cream tart

Anna's lemon ricotta cream tart

Total Time
55 min
15 min
40 min
Recipe from Anna's cookbook, 'How I've Kept The Weight Off'. To make this tasty tart, Anna used her bliss ball recipe to make the crunchy shell and then add a light ricotta filling. It’s so delicious, you’ll want to enjoy it again and again.


Roasted almonds

200 g

Fresh dates

24 individual, pitted, coarsely chopped

Ground cinnamon

1 tsp

Mixed spice

1 tsp

Fresh lemon rind

1 tsp, finely grated, plus extra to decorate

Fresh raspberries

½ cup(s), (70g), to decorate

Fresh mint

1 tbs, to decorate

Reduced-fat ricotta cheese

270 g, fresh variety

99% fat-free, plain or natural yoghurt, unsweetened

200 g

Ground cinnamon

1 tsp

Maple syrup

3 tsp

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs


  1. Preheat oven to 180°C. Process almonds in a food processor until coarsely chopped. Add dates with spices, zest and ½ teaspoon salt. Process until mixture comes together (it will be slightly sticky). Press over base and up the sides of a 36 x 13 cm (3.5 cm deep) loose-base, fluted flan tin.
  2. Cover tart shell with a sheet of baking paper and fill with raw rice or baking weights. Bake for 35 minutes. Remove paper and weights and bake uncovered for a further 5 minutes. Cool tart shell completely before removing from tin
  3. To make filling, mix all ingredients in food processor until smooth and creamy. Pour into tart shell. Refrigerate for 1–2 hours or until slightly firm. Decorate with raspberries, mint leaves and lemon zest.


Reduced-fat fresh ricotta from the deli section of supermarkets works best in this recipe.