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!
Yield
4 servingsPrep
10 minCook
5 minReady
1½ hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
phyllo (filo) pastry sheets
|
*
|
| 400 | grams |
ricotta cheese
perfer partly-skimmed, about 1 3/4 cups |
|
| 4 | tablespoons |
sugar
|
|
| 1 | each |
lemon
zested |
|
| 250 | grams |
strawberries
washed, hulled and pat dry, about 9 ounces |
|
| 5 | tablespoons |
apricot preserves (jam)
unsweetened (so extra sugar added) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
phyllo (filo) pastry sheets
|
*
|
| 4E+2 | grams |
ricotta cheese
perfer partly-skimmed, about 1 3/4 cups |
|
| 6E+1 | ml |
sugar
|
|
| 1 | each |
lemon
zested |
|
| 2.5E+2 | grams |
strawberries
washed, hulled and pat dry, about 9 ounces |
|
| 75 | ml |
apricot preserves (jam)
unsweetened (so extra sugar added) |
|
Directions
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.
