fruit tarts



  • 70g (1/3 cup) caster sugar
  • 160ml (2/3 cup) water
  • 1 vanilla bean, split lengthways
  • Olive oil spray
  • 8 sheets filo pastry
  • 300g (1 1/4 cups) fresh ricotta
  • 2 oranges, peeled, white pith removed, cut into segments
  • 1 x 250g punnet strawberries, washed, hulled, sliced
  • 1 tablespoon unsalted pistachio kernels, toasted, coarsely chopped


Step 1


Preheat oven to 180°C. Place the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Use a small sharp knife to scrape the seeds from the vanilla bean into the syrup. Add the vanilla bean to the pan. Increase heat to medium-high and bring to a gentle simmer. Cook, without stirring, for 12 minutes or until reduced by half. Remove vanilla bean. Transfer the syrup to a small jug. Set aside to cool. Cover and store in the fridge.

Step 2

Spray six 8cm (base measurement), 3cm-deep fluted tart tins, with removable bases, with olive oil spray to grease. Place the filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents the filo from drying out).

Step 3

Spray 1 filo sheet with olive oil spray. Top with another filo sheet. Repeat with olive oil spray and 2 more filo sheets to make a stack. Use a 15cm-diameter round pastry cutter to cut 3 discs from the filo stack. Line half the prepared tins with the discs. Repeat with remaining filo sheets, olive oil spray and the remaining prepared tins. Place on a large baking tray. Bake in oven for 8 minutes or until the filo is crisp and golden. Set aside to cool completely. Carefully remove the filo cases from the tins.

Step 4

Use an electric beater to beat the ricotta and 60ml (1/4 cup) of the syrup in a medium bowl until soft and creamy.

Step 5

Divide the ricotta mixture among the filo cases. Top with the orange and strawberry. Drizzle over the remaining syrup and sprinkle with the pistachio to serve.

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