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Strawberry Ricotta Tart with Lemon Zest


Not too sweet, very smooth and creamy, but not super rich; strawberries and apricot jam bring lots of fresh and fruity flavor, the phyllo pastry comes out golden brown and crispy. A delicious and guilt-free dessert that everyone will enjoy!












Trans-fat Free, Low Sodium


5 each phyllo (filo) pastry sheets
400 grams ricotta cheese
perfer partly-skimmed, about 1 3/4 cups
4 tablespoons sugar
1 each lemon
250 grams strawberries
washed, hulled and pat dry, about 9 ounces
5 tablespoons apricot preserves (jam)
unsweetened (so extra sugar added)


Preheat oven to 425 degree F (220 degree C)

Coat each phyllo pastry sheet with cooking spray or brush with melted butter and layer on top of each other.

Lay pastry into a 22cm by 10cm (9 by 4-inch) baking pan.

Roll in edges to let it look neat.

Coat with cooking spray.

Bake for about 5 minutes until golden and crisp.

Gently press down if puffed.

Let cool.

Stir ricotta, sugar and lemon rind together in a medium bowl.

Spread evenly into pre-baked phyllo pastry.

Halve strawberries and decorate tart according to your own imagination.

Warm jam and brush over the strawberries until well coated.

Refrigerate for at least ½ an hour before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 30539% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 95mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 24g
Vitamin A 10% Vitamin C 74%
Calcium 22% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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