Phyllo Tarts with Ricotta and Raspberries Recipe -
Phyllo Tarts with Ricotta and Raspberries Recipe

Phyllo Tarts with Ricotta and Raspberries

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

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Ingredients Edit and Save

Original recipe makes 6 tarts Change Servings


  1. Drain ricotta cheese in a sieve for 20 minutes; set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2006

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!!!

Most Helpful Critical Review
Feb 27, 2005

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


18 Ratings

Jun 07, 2010

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!)

Apr 29, 2003

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.

Apr 09, 2005

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.

Jun 23, 2010

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...

Jul 21, 2011

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. LOVED this! I will also use the custard part for many other dishes, as it reminds my of cannoli filling...and I LOVE cannoli filling. YUM!

Mar 30, 2010

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!).


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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