Phyllo Tarts with Ricotta and Raspberries Recipe Reviews - Allrecipes.com (Pg. 2)
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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Reviewed: Mar. 9, 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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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Ligonier, Pennsylvania, USA

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Reviewed: Feb. 26, 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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Cooking Level: Intermediate

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Reviewed: Sep. 14, 2001
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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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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