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Strawberry and cream cheese tartlets

An easy, fresh and tasty dessert that takes just 15 minutes to prepare? Yes please! These gorgeous strawberry and cream cheese tartlets are a fabulous way to finish a meal.


Preparation time

15 minutes 




Pack of 12 pre-prepared mini tart shells
*or make your own large tart from scratch - instructions below [+45 minutes]

To make the filling 

1/3 cup icing sugar

375g smooth ricotta 

150g Meredith Dairy chevre goats milk cheese 

To make the topping 

2 cups of Australian Grown strawberries, sliced in halves

1/4 cup IXL strawberry jam, warmed  

To decorate

1 tbsp icing sugar, to dust

1 small bunch of Australian Grown mint, for sprigs  



  • Beat the ricotta, goats milk cheese and icing sugar until smooth. 
  • Spoon the filling into the tart cases and use the back of a spoon to smooth the surface.
  • Warm your jam, then mix it through your sliced strawberries until they are lightly glazed. 
  • Layer the strawberry slices, overlapping slightly, over the top of the tart.
  • Transfer to a serving platter, dust with icing sugar and add a sprig of mint to each tartlet.
  • Chill until ready to serve.
  • Enjoy!

*To make your own large tart from scratch, follow the steps below first:

  • Preheat your oven to 180C.
  • Pour your flour, brown sugar and butter into a food processor and pulse until the mixture resembles course crumbs.  
  • Pour your mixture onto the kitchen bench and knead to form ball. Wrap in cling wrap and allow to rest in the fridge for 20 minutes.
  • Press your dough onto the bottom of a 10-inch tart pan with a removable bottom.
  • Bake for 15 minutes or until golden brown and set aside to cool completely.