- 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
- 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.
06/18/2019
recipepes.com
phyllo tarts with ricotta and raspberries, recipe
PT15M
PT1H
5
455 calories
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