Rhubarb & Ricotta Fillo Tarts

Cook time 1 hour
Servings 12


3 sheets of fillo pastry
60gm butter, melted
Rice Bran oil spray
300g ricotta
½ cup pistachios, rough chopped
1 tsp. cinnamon
1 tbs. caster sugar

Rhubarb compote
1 bunch of rhubarb, cut into 3 cm batons
¾ cup caster sugar
1 tsp. orange blossom water
Zest and juice of 1 orange

Extra pistachios, for garnish


Rhubarb & Ricotta Fillo Tarts


Pre heat the oven to 180C. Grease a 12 hole (1/3 cup capacity) with oil spray.

To make the ricotta mixture, combine ricotta with pistachios, cinnamon and sugar.

Brush each Filo pastry sheet with butter. Cut each sheet in half and place on top of the other. Cut in half again. You will have 12 pieces of layered pastry sheets. Now mould into the muffin tin and par-bake for 10 minutes in the oven. Remove from the oven and fill each tart with approximately 1 tablespoon of ricotta mixture.  Bake tarts in the oven again for 35 minutes or until the pastry is golden brown.

In the meantime, make compote by combining all ingredient and ½ cup of water in a deep pan. Cook on a medium to low heat for 20 minutes, stirring occasionally until the rhubarb is tender and is almost collapsing.