US
UK Apricot and Ricotta Shortbread Tarts
All-Butter Walker’s Shortbread with sweetened ricotta and topped with apricot preserves, almonds and drizzled with honey for a simple and delicious dessert. In partnership with Motherthyme.
Ingredients
1/2 cup whole ricotta cheese
1 tablespoon sugar
Dash of nutmeg
1/4 cup apricot preserves
1 tablespoon chopped walnuts
1 tablespoon honey
Method
Place shortbread on a serving tray.
In a small bowl mix ricotta, sugar and nutmeg.
Spread mixture on flat part of each shortbread.
Top with a dollop of apricot preserves and garnish with chopped walnuts.
Drizzle with honey and serve.
