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My review
Phyllo Tarts with Ricotta and Raspberries
Violet
"For the best texture in these flaky tarts, use low-fat ricotta rather than skim!"
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Ingredients
servings 152 calsOriginal recipe yields 6 servings (6 tarts)
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Directions
{{model.addEditText}} Print- Drain ricotta cheese in a sieve for 20 minutes; set aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
- 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.
- 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.
- 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; 5.9 g fat; 22.9 g carbohydrates; 2.6 g protein; 41 mg cholesterol; 89 mg sodium. Full nutrition
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Reviews
Read all reviews 1418 Ratings
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Most helpful positive review
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...
Most helpful critical review
2/27/2005
It felt like the recipe was missing something, a little too bland and tart for my tastes.
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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...
6/4/2010
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 sam...
9/14/2001
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 o...
4/9/2005
I added cooking chocolate and cloves to this recipe. The tarts were fantastic, even my kids (fussiest on planet) liked them. I use refrigerator phyllo,not the freezer kind. Works well.
6/17/2010
I substituted the ricotta for half cottage cheese and half cream cheese. The flavor turned out amazing! I also used cinnamon instead of nutmeg because I love the flavor, and I will definitely ma...
7/19/2011
I made these the other night and they were wonderful! Made them cupcake sized. SO Good! I was able to make 4 instead of 6 servings. LOVED this! I will also use the custard part for many other d...
3/29/2010
Everyone asked where I bought these; THAT'S how pretty they looked! The ricotta custard was lovely: the texture was only slightly grainy, but not overwhelmingly so. I made some slight changes--...
2/27/2005
It felt like the recipe was missing something, a little too bland and tart for my tastes.