Mixed berry and cinnamon ricotta tart

This sweet pastry is oh-so simple ready in just 30 minutes. It’s an easy after-school snack or summer dessert.

8

5m

Note: + Cooling time

20m

Ingredients

  • 1 sheet frozen reduced-fat puff pastry, just thawed
  • 2 tsp skim milk
  • 1 tbs coconut sugar
  • 1 tsp ground cinnamon
  • 200g Coles Light Smooth Ricotta
  • 2 tsp maple syrup
  • 1 tsp vanilla bean paste
  • 250g mixed berries

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Place the pastry on the lined tray. Use a small sharp knife to lightly score a 1cm border around the edge of the pastry (don’t cut all the way through). Brush pastry inside the border with milk. 

STEP 2

Combine the sugar and half the cinnamon in a small bowl. Sprinkle evenly over the pastry. Bake for 20 mins or until golden brown and puffed. Set aside to cool.

STEP 3

Meanwhile, combine the ricotta, maple syrup, vanilla and remaining cinnamon in a medium bowl. 

STEP 4

Transfer pastry to a serving platter. Spread ricotta mixture evenly over the pastry. Top with mixed berries to serve.

Serve with cinnamon sugar

Switch the base

To turn this tart into a dessert pizza, bake 2 wholemeal wraps until just golden, then spread with ricotta mixture and top with mixed berries.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.