Phyllo Tarts with Ricotta and Raspberries


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

6 tarts


  • 5 sheets phyllo dough

  • 2 tablespoons unsalted butter, melted

  • 1 cup low-fat ricotta cheese

  • ¼ cup white sugar

  • 1 egg

  • ½ teaspoon orange zest

  • ½ teaspoon vanilla extract

  • 1 pinch ground nutmeg

  • 2 cups fresh raspberries

  • 1 tablespoon confectioners' sugar for dusting


  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.

Nutrition Facts (per serving)

152 Calories
6g Fat
23g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 152
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 41mg 14%
Sodium 89mg 4%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 11%
Total Sugars 12g
Protein 3g
Vitamin C 11mg 53%
Calcium 17mg 1%
Iron 1mg 5%
Potassium 88mg 2%

* 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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