Phyllo Tarts with Ricotta and Raspberries

Miniature tart shells are lined with buttered sheets of phyllo dough. A sweetened and spiced ricotta cheese filling is spooned onto each tart shell, and then they are all baked. When cool, arrange fresh raspberries on top and dust with confectioners ' sugar.

• Calories: 152 Calories

Ingredients

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

Recipe Instructions

Step 1

Drain ricotta cheese in a sieve for 20 minutes; set aside.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.

Step 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.

Step 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.

Step 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.