Strawberry Ricotta Tart with Lemon Zest

1. 1

   Preheat oven to 425 degree F (220 degree C)

2. 2

   Coat each phyllo pastry sheet with cooking spray or brush with melted butter and layer on top of each other.

3. 3

   Lay pastry into a 22cm by 10cm (9 by 4-inch) baking pan.

4. 4

   Roll in edges to let it look neat.

5. 5

   Coat with cooking spray.

6. 6

   Bake for about 5 minutes until golden and crisp.

7. 7

   Gently press down if puffed.

8. 8

   Let cool.

9. 9

   Stir ricotta, sugar and lemon rind together in a medium bowl.

10. 10

    Spread evenly into pre-baked phyllo pastry.

11. 11

    Halve strawberries and decorate tart according to your own imagination.

12. 12

    Warm jam and brush over the strawberries until well coated.

13. 13

    Refrigerate for at least 1/2 an hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.