Cheese and honey tart from Santorini

Tags: Greek, tart, sweet, waiting
. Makes one 9-inch tart. 14 steps
pastry   pour filling into cooled pastry shell, smooth the top with a spatula, bake 30 minutes or until golden brown and set
2 1/4 cups flour combine shape ino a ball, cover with plastic wrap, rest 15 minutes flatten with your hands, press evenly over the borrom and sides of a 9-inch tart pan, line with aluminium foil, bake in moderate oven for 15–20 minutes remove foil, prick with a fork, bake 15–20 minutes more until set but not coloured; leave to cool
1 teaspoon baking powder
1/4 cup light olive oil mix briefly until a soft oily dough forms
1/4 cup safflower oil
1/2 cup beer
filling
1 1/2 cups ricotta drained overnight in a cheesecloth-lined colander   combine in food processor for 30 seconds
1/3 cup honey
1/2 teaspoon mastic ground
1/2 teaspoon cinnamon ground
2 large eggs   add one at a time, processing until smooth
cinnamon ground   sprinkle, leave to cool before serving
Preferably use thyme honey. Mastic is optional.