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Mixed berry and cinnamon ricotta tart

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Sesame free
  • Nut free
  • Egg free

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

  • Serves8
  • Cook time20 minutes
  • Prep time5 minutes, + Cooling time
Ricotta tart topped with mixed berry and cinnamon


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Meanwhile, combine the ricotta, maple syrup, vanilla and remaining cinnamon in a medium bowl.
  4. 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.

Nutrition Information

Per Serve

Energy: 463kJ/111 Cals (5%)

Protein: 4g (8%)

Fat: 4g (6%)

Sat fat: 3g (13%)

Carb: 15g (5%)

Sugar: 6g (7%)

Fibre: 1g (3%)

Sodium: 119mg (6%)