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Reviewed: Sep. 8, 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!!!

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Reviewer:

JessicaS


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Reviewed: Apr. 9, 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.

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3 users found this review helpful

Reviewer:

TJROLPH


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Reviewed: Feb. 27, 2005

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

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Reviewer:

AMANDUH


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Reviewed: Jul. 23, 2003

This dessert had a very good flavor. I made it for my husband for Valentine's and he was impressed. Even my 3 year old liked it. The phyllo was hard to work with - it always is for me - so next time I make this, I will look into using already prepared shells. The prebaked shells are available and I was thinking that if I left out the egg, I could make a "no-bake" version of this.

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Reviewer:

MOJO1

	Cooking Level: Intermediate
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Reviewed: 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.

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Reviewer:

CARTWHEEL


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Reviewed: Mar. 10, 2003

This was okay but it seemed to need a little more for me, although everyone else liked it. I think I will try it by adding some cocoa to the cheese mixture and a little extra vanilla perhaps.

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1 user found this review helpful