Strawberry brown sugar tart
Reduced-fat shortcrust pastry
Reduced-fat ricotta cheese
1½ cup(s), (360g)
99% fat-free plain Greek yoghurt
½ cup(s), (140g)
Vanilla bean extract
250 g, quartered
1 x 3 second spray(s)
- Preheat oven to 190°C or 170°C fan-forced. Lightly spray a 23cm (base measurement) round fluted tart tin with oil. Roll pastry until large enough to line tin. Trim excess. Refrigerate for 10 minutes.
- Place tin on a baking tray. Line pastry case with baking paper and fill with pastry weights, dried beans or uncooked rice. Bake for 15 minutes or until edges are light golden. Remove paper and weights. Bake for 10 minutes or until base is light golden. Set aside to cool.
- Place ricotta, yoghurt, caster sugar and vanilla in a food processor. Process until smooth. Spoon mixture into prepared pastry case.
- Sprinkle with brown sugar. Cover and refrigerate for at least 1 hour or until chilled and brown sugar forms a syrup. Top with strawberries to serve.