HONEY AND LEMON TART

Pastry Ingredients........225gm of plain flour, a little extra for dusting, pinch of salt, 1 dsp of castor sugar, 150gm of butter/marg, 3 tbs of water. Filling Ingredients.....375gm of cream cheese or soft ricotta cheese. 6 tbs of honey, 3 lightly beaten eggs, 1tsp of ground cinnamon, grated rind of one lemon, the juice of one lemon, lemon slices to serve , optional. Preheat your oven to 200deg C. LIghtly grease with cooking spray a 9"/ 23cm round fluted pan/ dish. Place the flour, sugar and salt in a medium / large bowl and rub in the butter/ marg with your fingertips. Add the water and mix to form a smooth dough. Wrap the dough in cling wrap and refrigerate for 30 minutes. To make the filling mix together in a bowl the cheese and the honey, beat until smooth. Now add the beaten eggs, lemon juice and grated rind, mix together well. Roll out the pastry on a lighgtly floured work surface and use to line the flan pan/ dish, trim the edge. Line the pastry with baking paper and fill with baking beans or uncooked rice. Bake in the preheated oven for 15 minutes . Remove the the baking paper beans/ rice and bake for a further 5 minutes or until the tart base is firm but overly browned. Reduce the oven temperature to 180 deg C. Pour the filling into the tart base and bake in the reduced heat oven for 30 minutes, or until set. Serve with cold, decorated with lemon slices (optional).