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Ricotta fruit tarts
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try this refreshing filo and vanilla bean dessert to end your celebration on a light note.
Ingredients:
  • 70g (1/3 cup) caster sugar
  • 160ml (2/3 cup) water
  • 1 vanilla bean, split lengthways
  • Olive oil spray
  • 8 sheets filo pastry
  • 300g (1 1/4 cups) fresh ricotta
  • 2 oranges, peeled, white pith removed, cut into segments
  • 1 x 250g punnet strawberries, washed, hulled, sliced
  • 20.00 ml unsalted pistachio kernels, toasted, coarsely chopped
Instructions:
  • Preheat the oven to 180°C. In a saucepan over low heat, dissolve sugar in water by stirring. Scrape vanilla seeds into the syrup using a small sharp knife, while also adding the vanilla bean. Increase heat to medium-high and gently simmer for 12 minutes without stirring until reduced by half. Discard the vanilla bean, then transfer the syrup to a small jug. Allow it to cool, then cover and refrigerate.
  • Grease six 8cm fluted tart tins with removable bases using olive oil spray. Place the filo sheets on a clean work surface and cover them with a dry tea towel followed by a damp tea towel to prevent drying out.
  • 1. Begin by lightly spraying 1 filo sheet with olive oil spray and layering another filo sheet on top. Repeat this step with 2 more filo sheets to create a stack. 2. Using a 15cm-diameter round pastry cutter, cut out 3 discs from the filo stack. Line half of the prepared tins with the discs. 3. Repeat the process with the remaining filo sheets, olive oil spray, and prepared tins until all are used up. Place the tins on a large baking tray. 4. Bake in the oven for 8 minutes or until the filo turns crisp and golden. Allow them to cool completely before carefully removing the filo cases from the tins.
  • In a medium bowl, use an electric beater to whip the ricotta and 60ml (1/4 cup) of syrup until it's soft and creamy.
  • Spoon the ricotta mixture evenly into the filo cases. Arrange the orange and strawberry on top. Finish by drizzling the remaining syrup and sprinkling with pistachios before serving.

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