Recipe by Violet
"For the best texture in these flaky tarts, use low-fat ricotta rather than skim!"
Watch video tips and tricks
unsalted butter, melted
low-fat ricotta cheese
confectioners' sugar for dusting
These are great and I've made them with all types of berries (strawberries, blue berries, raspberries). To save time I use Athens Philo Shells which can be found by the cool whip in the freezer section of the grocery store. I make the mixture of egg, ricotta cheese, etc and put it into the frozen shells and bake them for about 15-20 minutes. DELICIOUS!!!
It felt like the recipe was missing something, a little too bland and tart for my tastes.
Very good base for a start. I made a first batch, but I wasn't entirely impressed. It was bland. With the second batch, I increased the sugar by about two tablespoons, kept the nutmeg the same, but added ground cloves and cinnamon. I also increased the orange zest to one teaspoon. Second batch was outstanding. The result was still not a very sweet filling, but flavorful, different and generally a very easy to make dessert! Beware that the recipe calls for making three inch tarts. If you are using the pre-made phyllo dough tarts by Athens, they are just over an inch in diameter. Therefore, if you double the recipe (or triple, as I did) you will have much of the batter left over. (So, I baked it into a pie - a bit different, but yummy!)
Try using pre-made mini phyllo shells (made by Athens Foods - in the frozen food section). I didn't find it necessary to drain the ricotta. Ground cloves might give it an extra kick.
Got lots of raves when I took this to a party.
I added cooking chocolate and cloves to this recipe. The tarts were fantastic, even my kids (fussiest on planet) liked them. I use refrigerator phyllo,not the freezer kind. Works well.
I substituted the ricotta for half cottage cheese and half cream cheese. The flavor turned out amazing! I also used cinnamon instead of nutmeg because I love the flavor, and I will definitely make this again! A perfect, light dessert...
I made these the other night and they were wonderful! Made them cupcake sized. SO Good!
I was able to make 4 instead of 6 servings.
I will also use the custard part for many other dishes, as it reminds my of cannoli filling...and I LOVE cannoli filling. YUM!
Everyone asked where I bought these; THAT'S how pretty they looked! The ricotta custard was lovely: the texture was only slightly grainy, but not overwhelmingly so. I made some slight changes--used ground cloves instead of nutmeg because I'd misplaced it, and substituted strawberries and blackberries because I couldn't get a hold of raspberries. I fully intend to make these again (tonight, since I've already received plenty of requests for them!).
* Percent Daily Values are based on a 2,000 calorie diet.
Phyllo Tarts with Ricotta and Raspberries
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a sweet and tart, two-berry pie from scratch.
See how to make a super quick-and-easy fruit dessert.
See how to make a simple cherry cobbler using fresh not canned cherries.