Berries and Ricotta Mini Phyllo Tarts
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.
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.
Nutrition Facts
Serving Size 44g (1.6 oz)
