Name: Strawberry, ricotta and caramel tart
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 sheet frozen puff pastry, thawed; 1 egg-yolk, lightly beaten; 200 gram ricotta; 2 tablespoon maple syrup; 1 orange, finely grated zest; 1 punnet strawberries, washed, hulled, halved; 1 orange, segmented; caramel sauce, to serve

Strawberry, ricotta and caramel tart

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Serves 8

Prep

15M

Cook

15M

Total

30M

Ingredients

1 sheet frozen puff pastry, thawed

1 egg-yolk, lightly beaten

200 gram ricotta

2 tablespoon maple syrup

1 orange, finely grated zest

1 punnet strawberries, washed, hulled, halved

1 orange, segmented

caramel sauce, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease a baking tray.

2.Cut corners from pastry to form a round base. Place on prepared tray. Brush with egg and prick all over with a fork.

3.Bake for 12-15 minutes until golden. Allow to cool on tray for 5 minutes. Transfer to a wire rack to cool completely.

4.Meanwhile, in a bowl, combine ricotta, maple syrup and zest, mixing well.

5.Just before serving, spread ricotta mixture over cooled pastry. Top with strawberries and orange segments. Drizzle with caramel sauce.

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Ingredients

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