Phyllo Tarts w/Ricotta & Raspberries
Source of Recipe
Posted by Violet at allrecipes.com
Recipe Introduction
"For the best texture in these flaky tarts, use low-fat ricotta rather than skim!"
List of 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
Recipe
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.
Makes 6 servings
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