Reviewed: Feb. 20, 2012

I used strawberries, very good. I would only make again for a special occasion buecause this is a bit labor intenseve for a dessert/snack for everyday.

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Reviewer:

lmpearl

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Reviewed: Jul. 19, 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!

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Reviewer:

veggie

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Reviewed: Jun. 18, 2011

LOVE, love, LOVE it! Very light, refreshing desert. Perfect for a summer get together. Freshly grated nutmeg makes this recipe. My first time working with phillo. Work fast and you'll be fine. Really scrumptious!

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Charcolate

Reviewed: Jun. 17, 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...

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Reviewer:

laurelaure84

Reviewed: Jun. 4, 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!)

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Reviewer:

aivilo elleon

Cooking Level: Expert

Reviewed: Mar. 29, 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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Reviewer:

Carole Ann

Reviewed: Oct. 9, 2008

These tarts had a wonderful flavor. I didn't like the texture of the crust or the filling. The filling looked kind of like cauliflower and had a grainy texture. I am going to try these again with cream cheese instead of ricotta and shortbread crust instead of the phyllo.

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Reviewer:

Audrey

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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

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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6 users found this review helpful