A luscious twist on the traditional Greek honey pie (melopita), this Golden Greek Honey & Ricotta Tart is my ode to sun‑soaked island desserts. It’s silky, sweet, and gently spiced — with creamy ricotta, fragrant honey, and a whisper of cinnamon. The result is a golden-brown tart that feels both comforting and elegant, perfect for dessert or a mid-morning indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g whole‑milk ricotta, well‑drained
½ cup (120 ml) runny honey, plus extra for drizzling
3 large eggs, room temperature
1 tablespoon cornstarch (or cornflour)
1 teaspoon vanilla extract
Zest of ½ a lemon (optional, for brightness)
½ teaspoon ground cinnamon, plus extra for dusting
1 tablespoon melted butter (to grease the pan)
Directions
I preheat the oven to 180 °C (350 °F) and grease a 20 cm (8 inch) spring‑form or tart pan with the melted butter.
If the ricotta feels watery, I let it drain in a fine sieve or cheesecloth over a bowl for 10–15 minutes to prevent a loose tart.
In a large mixing bowl, I whisk together the drained ricotta, honey, eggs, cornstarch, vanilla, and lemon zest (when I use it) until smooth and lump-free.
I pour the mixture into the prepared pan, smooth out the top, then sprinkle cinnamon evenly over the surface.
I bake for 40–45 minutes until the top is golden and the center is just set — a little wobble is what I look for.
Once out of the oven, I let the tart rest in the pan for 10 minutes before releasing the spring‑form. I transfer it to a wire rack to cool to room temperature.
Right before serving, I dust with more cinnamon and drizzle generously with honey.
Servings and timing
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: Approximately 1 hour
Calories: Around 230 kcal per slice (estimated)
Variations
I sometimes swap out lemon zest for orange zest when I want a warmer, citrusy note.
For a richer twist, I’ve used a mix of ricotta and mascarpone — it makes the tart extra creamy.
Adding a splash of ouzo or anise-flavored liqueur gives it a deeper Greek flair.
I’ve also topped it with chopped pistachios or almonds for crunch before serving.
When I want a festive look, I scatter edible dried flowers or fresh berries on top.
Storage/Reheating
I store the tart in the fridge, covered, for up to 4 days. The flavor deepens after a day, making leftovers even more delicious.
I like to let it come to room temperature before serving, but if I want a warm slice, I heat it gently in a 150 °C (300 °F) oven for about 10 minutes.
I don’t recommend microwaving as it can affect the texture.
FAQs
How do I know when the tart is fully baked?
I look for a golden-brown top and a center that’s just set — a slight wobble is ideal. It will firm up as it cools.
Can I make this tart ahead of time?
Yes, I often make it a day in advance. It sets beautifully and the flavors develop even more after chilling.
What kind of honey works best?
I prefer a light, floral honey like wildflower or orange blossom. I avoid dark or very strong honeys so they don’t overpower the ricotta.
Can I freeze this tart?
I don’t recommend freezing as the texture can become grainy when thawed. It’s best enjoyed fresh or within a few days.
Do I need to use a spring-form pan?
It helps with easy release and presentation, but I’ve also used a regular tart pan with removable bottom — just make sure it’s well greased.
Conclusion
This Golden Greek Honey & Ricotta Tart is everything I want in a dessert — simple, elegant, and rich in Mediterranean flavor. Whether I serve it after a meal or as a standalone treat with tea, it always brings a little sunshine to the table. The ease of preparation, paired with the luscious texture and warm honey notes, makes it one of my go-to bakes when I want something both timeless and special.
Recipe:
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Golden Greek Honey & Ricotta Tart
- Total Time: 1 hour
- Yield: 8 slices
- Diet: Vegetarian
Description
A creamy, crustless Greek-inspired tart made with ricotta, fragrant honey, and a touch of cinnamon. This elegant dessert is simple to prepare and perfect served chilled or at room temperature.
Ingredients
500 g whole‑milk ricotta, well‑drained
½ cup (120 ml) runny honey, plus extra for drizzling
3 large eggs, room temperature
1 tablespoon cornstarch (or cornflour)
1 teaspoon vanilla extract
Zest of ½ a lemon (optional, for brightness)
½ teaspoon ground cinnamon, plus extra for dusting
1 tablespoon melted butter (to grease the pan)
Instructions
- Preheat the oven to 180 °C (350 °F) and grease a 20 cm (8 inch) spring‑form or tart pan with melted butter.
- If the ricotta is watery, drain it in a fine sieve or cheesecloth over a bowl for 10–15 minutes.
- In a large mixing bowl, whisk together the drained ricotta, honey, eggs, cornstarch, vanilla extract, and lemon zest (if using) until smooth and lump-free.
- Pour the mixture into the prepared pan, smooth the top, and sprinkle cinnamon evenly over the surface.
- Bake for 40–45 minutes, until the top is golden and the center is just set with a slight wobble.
- Let the tart rest in the pan for 10 minutes, then release it and transfer to a wire rack to cool to room temperature.
- Before serving, dust with extra cinnamon and drizzle with additional honey.
Notes
Can be served chilled or at room temperature.
Flavor improves after a day in the fridge.
Do not microwave for reheating—use a low oven to preserve texture.
Optional toppings: chopped pistachios, almonds, edible dried flowers, or fresh berries.
Can substitute lemon zest with orange zest for a warmer citrus note.
For extra creaminess, replace part of the ricotta with mascarpone.
Not recommended for freezing due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 110mg
