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