Category Archives: Tarts

Sour Cherry & Ricotta Strudel

We are lucky enough to live around the corner from Paesanella, which is just the most delicious cheese shop.  One of my favourites from there is their fresh ricotta – I can’t tell you how scrumptious it is.  You can buy it in 1kg lots, but I prefer the 2kg tub as it makes me think of new and interesting ways of using it up.  Of course, one of my ultimate favourites is just spreading it, straight from the tub, on fresh sourdough bread, perhaps adding a few slices of fresh tomato and some freshly cracked black pepper….delish and very YUM!!

So the other night I had some ricotta in the fridge, also a packet of opened filo pastry and some morello cherries in the pantry.  I started to think that that sounded like a good combination and strudel came to mind.  I googled to get an idea of some similar recipes but couldn’t find anything that grabbed my attention, rather just some ideas for quantities and how not to do the strudel!

So I improvised, and this is what I came up with….

Sour cherry and ricotta strudel

Serves 8

  • 250g ricotta
  • 1 large egg
  • 50g honey
  • ½ teaspoon ground cinnamon
  • 6 sheets filo pastry
  • 20g melted butter or oil
  • 1 tablespoon breadcrumbs
  • 2/3 of a 670g bottle of morello cherries, drained

Preheat oven to 200 degrees.  Line a baking tray with greaseproof paper

Mix together ricotta, egg, honey and cinnamon until mixture is smooth

Lay out 2 sheets of filo pastry on top of each other with the long end facing you. Brush with a little of the melted butter or oil and sprinkle with ½ tablespoon of breadcrumbs.  Place another 2 sheets on top and repeat with butter/oil and breadcrumbs.  Place the remaining two sheets on top.

Cover half of the filo pastry closest to you with the ricotta mix, leaving about 2 cm free on the sides.  Cover the top of the ricotta with the morello cherries. Starting from the long side facing you, fold the pastry over the ricotta, tucking the ends in slightly and then proceed to roll the strudel up. 

When fully rolled, transfer the strudel to the baking tray and bake in the hot oven for 18-20 minutes until golden brown.

Serve warm, preferably

Note: instead of using cinnamon, next time I may try a little lemon or orange zest mixed in with the ricotta 🙂

Per serve 148 calories/620kJ

or using low fat ricotta 141 calories/592 kJ

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Mini Raspberry Jam Tarts

Who can resist a jam tart, especially a homemade one? Not me!

This recipe originally came from the Women’s Weekly Recipe site.  Women’s Weekly recipes are fabulous as they always work.  Regardless of this however, I couldn’t help myself and had to put my own slant on it.  I added a small amount of custard powder and mixed frozen raspberries in with the jam.  They aren’t one of my healthier snacks, however they are truly delicious.

Mini Raspberry Jam Tarts

Makes approx 18 little tarts

  • 125g butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup icing sugar, sifted
  • ¼ cup custard powder
  • ¾ cup plain flour
  • ½ cup raspberry jam, approximately
  • ½ cup frozen raspberries

METHOD

Preheat the oven to 180°C (160°C fan-forced). Grease 2 x 12-hole mini muffin pans.

Mix together jam and raspberries and set aside.

Process the butter, vanilla, icing sugar, custard powder and flour until mixture comes together.

Roll level tablespoons of mixture (approx 20g each) into balls and place into pan holes. Make an indent with your thumb or the end of a wooden spoon.

Spoon one level teaspoon of jam into each tart. Bake for about 20 minutes or until browned.

Cool tarts in pans before transferring onto wire racks to cool.

When cooled, top with remaining jam (mound it up a little)

Each tart has approx 115 calories

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