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mini ricotta tartlets topped with fanned strawberry slices, arranged in a wide horizontal row on a white dessert platter, delicate and fresh, bright natural light, shallow depth of field, landscape orientation

Strawberry Ricotta Tartlets

Mini pastry shells are filled with sweetened ricotta and topped off with fresh slices of strawberries.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 tartlets
Ingredients Method Notes

Ingredients
  

  • 12 mini phyllo shells
  • 1 cup ricotta cheese
  • 2 tbsp honey
  • 1/2 tsp lemon zest
  • 1 cup strawberries thinly sliced

Method
 

  1. Preheat the oven to 350°F and bake the phyllo shells for 5 minutes to crisp them, then cool.
  2. Stir the ricotta with the honey and lemon zest until smooth and creamy.
  3. Spoon the ricotta filling into each shell.
  4. Arrange a few strawberry slices on top of each tartlet.
  5. Chill until ready to serve.

Notes

A tiny extra drizzle of honey makes them shine.