Phyllo Tarts With Ricotta And Raspberries Recipe

Name: Phyllo Tarts With Ricotta And Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 sheets phyllo dough; 2 tablespoons unsalted butter, melted; 1 cup low-fat ricotta cheese; 1/4 cup white sugar; 1 egg; 1/2 teaspoon orange zest; 1/2 teaspoon vanilla extract; 1 pinch ground nutmeg; 2 cups fresh raspberries; 1 tablespoon confectioners' sugar for dusting

Servings: persons

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
1/4 cup white sugar
1 egg
1/2 teaspoon orange zest
1/2 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.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 5 sheets phyllo dough, 2 tablespoons unsalted butter, melted, 1 cup low-fat ricotta cheese, 1/4 cup white sugar, and more.

Yes, Phyllo Tarts With Ricotta And Raspberries 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.

Phyllo Tarts With Ricotta And Raspberries

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