Strawberry ricotta tart

Strawberry ricotta tart



Yields  4

  • 5 sheets filo pastry
  • Olive oil spray
  • 400g low-fat ricotta
  • 1/4 cup white sugar
  • Grated rind of 1 lemon
  • 250g strawberries, hulled
  • 1/4 cup no sugar added apricot jam

Directions for the Strawberry ricotta tart

  1. Step 1Preheat oven to 220°C. Spray each filo pastry sheet and layer on top of each other. Lay pastry into a 22cm x 10cm fluted flan tin. Roll in edges to neaten. Spray with oil.
  2. Step 2Bake for 5 mins until crisp and golden. Press down if puffed. Cool.
  3. Step 3Mix ricotta, sugar and lemon rind together. Spread into pastry case. Halve strawberries and decorate tart. Warm jam and brush over. Refrigerate until required.