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Spiced fruit & ricotta tarts
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Spiced ricotta tart with flaky, rustic crust.
Ingredients:
  • 3 sheets filo pastry
  • Olive oil spray, to grease
  • 16.00 gm hazelnut meal
  • 200g dried fruit salad (Naytura brand)
  • 250ml (1 cup) water
  • 10.00 gm caster sugar
  • 50g (1/4 cup) dried pitted dates, halved
  • 1 whole star anise
  • 1 x 7cm cinnamon stick
  • 200g fresh reduced-fat ricotta
  • 6.00 gm icing sugar mixture
  • 21.00 gm fresh orange juice
Instructions:
  • 1. Preheat your oven to 180°C. 2. Lay out the filo sheets on a clean work surface and cover them with a clean, damp tea towel to prevent drying out. 3. Lightly spray one filo sheet with oil and sprinkle half the hazelnut meal over it. Repeat layering with the remaining filo and hazelnut meal, finishing with a final filo layer. 4. Use a sharp knife to cut the filo stack in half lengthwise, then crosswise into three even pieces.
  • Grease six 8cm round tart tins with oil. Line with filo, leaving edges hanging over. Place tins on baking tray. Cover filo with baking paper and fill with weights. Bake for 5 minutes. Remove paper and weights, then bake for 2 more minutes until golden. Let cool in tins.
  • Chop the dried fruit salad into even-sized pieces. In a small saucepan over low heat, combine water and sugar. Stir for 2 minutes until sugar dissolves. Add the dried fruit, dates, star anise, and cinnamon. Bring to a boil, then simmer on low for 5 minutes until the dried fruit is tender. Remove from heat and let cool for 30 minutes.
  • Combine ricotta, icing sugar, and orange juice in a medium bowl, and beat with an electric mixer until smooth. Take out the filo cases from tart tins. Fill each filo case evenly with the ricotta mixture. Drain the spiced fruit with a slotted spoon and place on top of the ricotta mixture. Serve the tarts on individual plates right away.

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