Honey Tart from Sifnos

    1 hour 20 minutes

    This is a Greek cheesecake-like tart prepared with honey and unsalted mizithra or ricotta cheese. These are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios.

    5 people made this

    Serves: 8 

    • 225g plain flour
    • 2 tablespoons caster sugar
    • 125g butter, cut into small pieces
    • 4 tablespoons cold water
    • 4 eggs
    • 4 tablespoons caster sugar
    • 1 tablespoon plain flour
    • 1/2 teaspoon ground cinnamon, divided
    • 4 tablespoons honey
    • 450g fresh mizithra or ricotta cheese

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. To make the dough; stir together 225g flour and 2 tablespoons sugar in a large bowl. Rub in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
    2. Preheat oven to 180 degrees C.
    3. Roll out the dough on a floured surface and line a 25cm tart or quiche tin. Trim excess from the edges of the tin. Pierce the bottom of the dough several times with a fork, then set aside.
    4. Beat eggs in a large bowl until soft peaks form. Gradually beat in 4 tablespoons sugar, 1 tablespoon flour and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in the cheese until evenly combined. Pour the filling into the prepared pastry case and smooth the top of the pie with a moistened knife.
    5. Bake in preheated oven until the centre is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.

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    Reviews in English (14)


    Honey  -  21 Feb 2013


    This was my first time making a pie and pie crust, but it turned out well. It was fine with clover honey; I didn't have any thyme honey. The filling never got thick when I was mixing it, but the pie baked well, and my family loved it.  -  29 Mar 2009  (Review from Allrecipes USA and Canada)


    This was very easy and delicious. I suspect the ingredients should have called for egg whites instead of eggs, as only egg whites would form the peaks as described, but since the previous reviewers made it as is, so did I and it came out fine. The filling never gets stiff, but it came out great. Not too sweet, not too heavy.  -  06 Feb 2010  (Review from Allrecipes USA and Canada)