Phyllo Tarts with Ricotta and Raspberries

Rating: 4.29 stars
21 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

By Violet

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Recipe Summary

Servings:
6
Yield:
6 tarts
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Drain ricotta cheese in a sieve for 20 minutes; set aside.

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  • 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; protein 2.6g 5% DV; carbohydrates 22.9g 7% DV; fat 5.9g 9% DV; cholesterol 41.2mg 14% DV; sodium 88.7mg 4% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

JessicaS
Rating: 5 stars
09/08/2006
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!!! Read More
Helpful
(29)

Most helpful critical review

AMANDUH
Rating: 2 stars
02/27/2005
It felt like the recipe was missing something a little too bland and tart for my tastes. Read More
Helpful
(3)
21 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
JessicaS
Rating: 5 stars
09/08/2006
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!!! Read More
Helpful
(29)
aivilo elleon
Rating: 4 stars
06/07/2010
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!) Read More
Helpful
(19)
Janet Katz
Rating: 5 stars
04/29/2003
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. Read More
Helpful
(19)
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TJROLPH
Rating: 5 stars
04/09/2005
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. Read More
Helpful
(7)
laurelaure84
Rating: 5 stars
06/23/2010
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 make this again! A perfect light dessert... Read More
Helpful
(4)
veggie
Rating: 5 stars
07/21/2011
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 dishes as it reminds my of cannoli filling...and I LOVE cannoli filling. YUM! Read More
Helpful
(3)
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AMANDUH
Rating: 2 stars
02/27/2005
It felt like the recipe was missing something a little too bland and tart for my tastes. Read More
Helpful
(3)
Carole Ann
Rating: 5 stars
03/30/2010
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--used ground cloves instead of nutmeg because I'd misplaced it and substituted strawberries and blackberries because I couldn't get a hold of raspberries. I fully intend to make these again (tonight since I've already received plenty of requests for them!). Read More
Helpful
(3)
Audrey
Rating: 3 stars
10/09/2008
These tarts had a wonderful flavor. I didn't like the texture of the crust or the filling. The filling looked kind of like cauliflower and had a grainy texture. I am going to try these again with cream cheese instead of ricotta and shortbread crust instead of the phyllo. Read More
Helpful
(2)
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