Phyllo Tarts with Ricotta and Raspberries

Phyllo Tarts with Ricotta and Raspberries

14 Reviews 1 Pic
Recipe by  Violet

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

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Adjust Servings

Original recipe yields 6 tarts



  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)

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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 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!!!

aivilo elleon

aivilo elleon

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!)



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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Amount Per Serving (6 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 140 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Raspberry Pie I


next recipe:

Blueberry Ricotta Squares