Name: Mixed berry and ricotta tarts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 8 sheets filo pastry; 1 tablespoon icing sugar, plus extra, to dust; 300 gram low-fat ricotta; 2 tablespoon brown sugar; 1 1/2 cup mixed berries

Ingredients

8 sheets filo pastry

1 tablespoon icing sugar, plus extra, to dust

300 gram low-fat ricotta

2 tablespoon brown sugar

1 1/2 cup mixed berries

Method

1.Preheat oven to 180°C. Lightly spray recesses of a 12-hole muffin pan with oil.

2.Layer 4 sheets of filo, spraying every second sheet with oil. With scissors, cut into 6 squares. Repeat with remaining filo.

3.Line muffin recesses with squares. Dust with icing sugar. Bake 4-5 minutes, until lightly golden. Cool slightly. Remove to a wire rack to cool.

4.In a small bowl, combine ricotta and sugar, blending well. Spoon an even amount into each case. Top each with berries. Dust with icing sugar to serve.

We used fresh berries but frozen would be fine. Just remember to bring them to room temperature and drain before use. Sliced pears or apples would also be delicious in this recipe. Any leftover pastry can be wrapped in plastic wrap and refrigerated or frozen for later use.
Note

Woman's Weekly Food

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Ingredients

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