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Photo of Strawberry brown sugar tart by WW

Strawberry brown sugar tart

Total Time
2 hr
25 min
25 min
Topping the strawberries with sugar before refrigerating creates a great syrupy sauce that combines all the flavours of the tart together.


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)


  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.


TIP: You can prepare this recipe to the end of Step 3 up to 3 hours ahead. If the filling is left in longer, the pastry may lose its crispiness. VARIATION: Add a pinch of nutmeg with vanilla in Step 3.