Strawberry brown sugar tart
7
Points®
Total time: 2 hr • Prep: 25 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Topping the strawberries with sugar before refrigerating creates a great syrupy sauce that combines all the flavours of the tart together.
Ingredients
Reduced-fat shortcrust pastry
1 sheet(s)
Reduced-fat ricotta cheese
1½ cup(s), (360g)
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (140g)
Caster sugar
2 tbs
Vanilla bean extract
1 tsp
Brown sugar
1½ tbs
Fresh strawberries
250 g, quartered
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Place ricotta, yoghurt, caster sugar and vanilla in a food processor. Process until smooth. Spoon mixture into prepared pastry case.
4
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.
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