More Recipes Like This

Phyllo Tarts with Ricotta and Raspberries

SUBMITTED BY: Violet

"For the best texture in these flaky tarts, use low-fat ricotta rather than skim!"

RECIPE RATING:

Read Reviews (7)

Review/Rate This Recipe

Original recipe yield 6 tarts

SERVINGS

(Help)

Servings
USMETRIC

Drain ricotta cheese in a sieve for 20 minutes; set aside.
Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

Reviewed on Sep. 8, 2006 by JessicaS

These are great and I've made them with all types of berries (strawberries, blue berries,... MORE

Reviewed on Apr. 29, 2003 by CARTWHEEL

Try using pre-made mini phyllo shells (made by Athens Foods - in the frozen food section). I... MORE

Reviewed on Apr. 9, 2005 by TJROLPH

I added cooking chocolate and cloves to this recipe. The tarts were fantastic, even my kids... MORE

Reviewed on Jul. 23, 2003 by MOJO1

This dessert had a very good flavor. I made it for my husband for Valentine's and he was... MORE

Reviewed on Feb. 27, 2005 by AMANDUH

It felt like the recipe was missing something, a little too bland and tart for my tastes. MORE

Reviewed on Mar. 10, 2003 by LTISONE

This was okay but it seemed to need a little more for me, although everyone else liked it. I... MORE

Reviewed on Oct. 9, 2008 by Audrey

These tarts had a wonderful flavor. I didn't like the texture of the crust or the filling. The... MORE