- Mixed Berry & Ricotta Tarts.jpg (39.35 KiB) Viewed 338 times
Ready in: 20 minutes + cooling time
Serves: 8 (makes)
No nutritional information available.
Ingredients
- Butter, melted, for brushing
- 3 ready rolled sheets filo pastry
- 1 tbsp icing sugar, plus extra to dust
- 250g (9oz) tubbed ricotta
- 2 tbsp brown sugar
- 185g (6½oz) mixed summer berries, defrosted and drained of juice, if frozen
- ½ tsp ground cinnamon
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Lightly grease a 12 hole muffin tin with melted butter. Unroll the pastry sheets and cut in half lengthways. Cut each length into 4 equal squares. Cover with a clean, slightly damp tea towel to keep the pastry from drying out.
2. Brush one pastry square with a little butter, top with a second square, then repeat with a final layer. Gently press into one of the holes in the muffin tin. Repeat using the remaining pastry squares. Dust with a little icing sugar then bake for 4 - 5 minutes until lightly golden. Leave to cool slightly.
3. Combine the ricotta and sugar in a bowl. Spoon an even amount into each pastry case. Top with berries, dust with icing sugar and cinnamon serve.
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