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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 152Original 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.
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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.
10/9/2008
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 wit...