Berries and Ricotta Mini Phyllo Tarts Recipe

Name: Berries and Ricotta Mini Phyllo Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 each phyllo (filo) pastry sheets; 2 tablespoons butter, unsalted melted; 1 cup ricotta cheese prefer low-fat; 4 tablespoons sugar; 1 large eggs; 1 teaspoon orange zest; 1/2 teaspoon vanilla extract; 1 pinch nutmeg freshly grated or ground; 2 cups berries freshly mixed, or any kind; 1 tablespoon powdered sugar for serving

Servings: persons

1
Drain ricotta cheese in a fine sieve or cheese cloth for 20 minutes.
2
Preheat oven to 350F (180C) F (175 degrees C).
3
Coat 6 3-inch loose-bottomed tart pans with cooking spray with grease with butter.
4
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).
5
Cut along traced lines with a sharp knife through all 5 sheets of dough.
6
Right away line 5 sheets of dough into each tart pan, lightly brushing melted butter or coating with cooking spray between each layer.
7
Trim edges of dough.
8
Mix together ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg in a medium bowl until smooth and well blended.
9
Spoon an equal amount of mixture into each tart pan.
10
Bake for 24 to 26 minutes, until golden brown and crispy.
11
Let cool tarts for a few minutes, then place fresh berries on top.
12
To serve:
13
Remove tarts from pans and sprinkle with powdered sugar.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 each phyllo (filo) pastry sheets, 2 tablespoons butter, unsalted melted, 1 cup ricotta cheese prefer low-fat, 4 tablespoons sugar, and more.

Yes, Berries and Ricotta Mini Phyllo Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berries and Ricotta Mini Phyllo Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions