Warm glazed strawberry and ricotta tarts
SmartPoints® value per serving
There's no better way to spend a quiet afternoon than with this little sweet treat
Reduced-fat puff pastry
110 g, (use 1 x 170g sheet)
Reduced-fat ricotta cheese
⅓ cup(s), (80g)
Vanilla bean paste
1 tbs, (strawberry)
125 g, (½ cup)
- Preheat oven to 200°C. Line a baking tray with baking paper. Cut 4 x 11cm rounds from the pastry and place on the prepared tray. Prick all over with a fork. Bake for 8-10 minutes or until light golden.
- Meanwhile, combine the ricotta, sugar and vanilla in a small bowl. Spread the ricotta mixture over the pastry rounds. Top with the strawberry, slightly overlapping. Brush the strawberry with the warm jam.
- Bake for 4 minutes or until caramelised. Garnish with the almonds. Serve immediately with the custard.