This sweet pastry is oh-so simple ready in just 30 minutes. It’s an easy after-school snack or summer dessert.
Serves88
Cook time20 mins20 minutes
Prep time5 mins5 minutes, + Cooling time
+ Cooling time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
