Phyllo Tarts with Ricotta and Raspberries

Phyllo Tarts with Ricotta and Raspberries

14

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

servings 209 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 sam...

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 o...

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 ma...

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 d...

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--...

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

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 wit...