Italian Sweet Cream Citrus Tart

• Shortbread Crust
• 3 cups flour
• 1/2 pound butter
• 1 egg yolk
• 1/2 cup sugar
• 1/4 cup water
• Italian Sweet Cream filling and Fruit topping
• 1/2 cup heavy cream
• 1/2 cup ricotta cream
• 2 tablespoons almond honey
• 3 oranges
• 1/2 pineapple
• 2 tablespoons Really Good Apricot Jam
• 1 tablespoon honey
• 1-2 tablespoons water

1. With a mixer and the paddle attachment, mix the butter sugar and flour
2. add the egg yolk and mix till combined
3. add just enough of the 1/4 cup of water for the dough to come together
4. roll out the dough to 1/2 in thick, place in tart pan
5. prick dough with fork and place in oven 350 degreees for 15 min and 325 for 7 min
6. In a mixer with the whisk attachment add a bit of the heavy cream and ricotta and stir to combine
7. Add honey and increase speed to medium high
8. Add the rest of the heavy cream and whip till like a whip cream approximately 3-5 minutes
9. Add 1/2 tsp cinnamon
10. Place cream on cooled shortbread crust
11. Remove rind of orange by cutting it off and removing the pith. Cut into slices horizontally
12. Remove rind of pineapple and cut into slices
13. Place fruit on tart by alternating layers of pineapple and orange
14. Mix together honey and apricot jam and water and place in microwave for 15 seconds . Stir to combine and pour over the tart
15. Serve and Enjoy

shortbread crust, flour, butter, egg yolk, sugar, water, italian sweet cream, heavy cream, ricotta cream, almond honey, oranges, pineapple, honey, water

Taken from food52.com/recipes/10348-italian-sweet-cream-citrus-tart (may not work)