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!"

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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Directions

  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

14
  1. 18 Ratings

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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...