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! 18
phyllo (filo) pastry sheets
perfer partly-skimmed, about 1 3/4 cups
washed, hulled and pat dry, about 9 ounces
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.
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.