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Phyllo Tarts with Ricotta and Raspberries

Phyllo Tarts with Ricotta and Raspberries

Violet

Violet

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 58 mg
  • 19%
  • 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JessicaS
23

JessicaS

9/8/2006

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!!!

aivilo elleon
19

aivilo elleon

6/7/2010

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!)

CARTWHEEL
19

CARTWHEEL

4/29/2003

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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