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 hrsIngredients
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.
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