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Ricotta fruit tarts
Ricotta fruit tarts
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Ingredients:
  • 2 oranges
  • 1 punnet strawberries
  • 4.00 gm brown sugar
  • 6 sheets filo pastry
  • 200g reduced fat ricotta
  • 125.00 ml vanilla yoghurt
  • pinch cinnamon
Instructions:
  • Preheat your oven to 180°C. Trim the ends off the oranges, then stand them upright and remove the rind and pith.
  • Hold an orange over a bowl and gently cut out the fruit segments. Place the segments in the bowl and then squeeze out any remaining juice from the membrane. Repeat with the second orange.
  • Prepare the strawberries by washing, hulling, and halving them. Combine with the oranges, sprinkle with sugar, and gently mix together. Let it sit for 20 minutes, stirring occasionally.
  • Prepare a 6-cup Texas muffin pan with oil spray. Fold a sheet of filo into quarters and trim into squares. Use to line each cup of the pan. Bake for 10 minutes until golden. Remove from the pan and cool on a wire rack.
  • Combine ricotta, yogurt, and cinnamon in a bowl. Then, extract the juice from the fruit and transfer it to a small saucepan. Bring it to a boil over high heat and simmer for 3 minutes or until it reduces by half. Remove from heat.
  • Fill filo cases with a creamy ricotta mixture, layer with fresh fruit, drizzle with fruit juice, and enjoy your delicious dessert.

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