Rosemary, Ricotta And Pine Nut Tarts

• 2 1/2 tablespoons butter softened
• 2/3 cup fresh breadcrumbs
• 1/4 cup honey warmed, plus extra, to serve
• 2 teaspoons rosemary leaves fresh, finely chopped, plus extra, to serve
• 1 pound ricotta cheese drained
• 2 tablespoons granulated sugar
• 4 eggs
• 3/4 cup greek yogurt
• 1 lemon zested
• 2 ounces raisins chopped
• 1/3 cup pine nuts
• whipped cream to serve

1. Preheat oven 350u0b0F. Lightly grease 6 - 4 inch springform pans with butter. Sprinkle with breadcrumbs.
2. Bring honey and rosemary to a simmer over medium heat, stirring. Let cool.
3. In a food processor, combine ricotta and sugar. Process until smooth. With motor running, add eggs, 1 at a time, processing until smooth. Add honey mixture, yogurt and lemon zest. Pulse to combine. Fold in raisins then distribute between prepared pans. Sprinkle with pine nuts. Bake for 15-20 mins, until just set. Let cool in pans.
4. Remove from springform pans. Brush with warm honey. Serve with whipped cream and extra rosemary.

butter, fresh breadcrumbs, honey, rosemary, ricotta cheese, sugar, eggs, greek yogurt, lemon zested, raisins, pine nuts, whipped cream

Taken from www.yummly.com/recipe/Rosemary_-Ricotta-and-Pine-Nut-Tarts-1404538 (may not work)