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Strawberry ricotta tart
Strawberry ricotta tart
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Ingredients:
  • 5 sheets filo pastry
  • Olive oil spray
  • 400g low-fat ricotta
  • 56.25 gm white sugar
  • Grated rind of 1 lemon
  • 250g strawberries, hulled
  • 56.25 gm no sugar added apricot jam
Instructions:
  • Preheat oven to 220°C. Lightly spray each filo pastry sheet, layer them on top of each other, and gently place them into a 22cm x 10cm fluted flan tin. Roll the edges for a tidy finish, then give it a final touch with a light spray of oil.
  • Bake for 5 minutes until beautifully crisp and golden. If puffed, gently press down. Allow to cool.
  • Combine creamy ricotta cheese, sweet sugar, and zesty lemon rind until smooth. Evenly spread the mixture into the pastry case. Cut strawberries in half and use them to adorn the tart. Gently heat jam and brush it on top. Chill in the refrigerator until ready to serve.

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