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Phyllo Tarts with Ricotta and Raspberries

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Phyllo Tarts with Ricotta and Raspberries



Ingredients :

  • 5 sheets phyllo dough
  • 2 tablespoons unsalted butter
  • melted
  • 1 cup low-fat ricotta cheese
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon orange zest
  • ½ teaspoon vanilla extract
  • 1 pinch ground nutmeg
  • 2 cups fresh raspberries
  • 1 tablespoon confectioners’ sugar for dusting
  • Methods :

  • Drain ricotta cheese in a sieve for 20 minutes; set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
  • 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.
  • 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.
  • 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.
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