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Berries and Ricotta Mini Phyllo Tarts

 
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Fresh berries, light and creamy ricotta cheese with the golden and crispy phyllo, these mini phyllo tarts are melting in your mouth, and you can't stop reaching them.

Yield

6

servings

Prep

15

min

Cook

25

min

Ready

80

min

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

5 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
½ teaspoon vanilla extract
1 pinch nutmeg
freshly grated or ground
*
2 cups berries
freshly mixed, or any kind
*
1 tablespoon powdered sugar
for serving

Directions

Drain ricotta cheese in a fine sieve or cheese cloth for 20 minutes.

Preheat oven to 350℉ (180℃) F (175 degrees C). Coat 6 3-inch loose-bottomed tart pans with cooking spray with grease with butter.

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). Cut along traced lines with a sharp knife through all 5 sheets of dough.

Right away line 5 sheets of dough into each tart pan, lightly brushing melted butter or coating with cooking spray between each layer. Trim edges of dough.

Mix together ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg in a medium bowl until smooth and well blended.

Spoon an equal amount of mixture into each tart pan. Bake for 24 to 26 minutes, until golden brown and crispy. Let cool tarts for a few minutes, then place fresh berries on top.

To serve:

Remove tarts from pans and sprinkle with powdered sugar.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 11856% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 30mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 1%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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