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Phyllo Tarts with Ricotta and Raspberries
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Buttered phyllo dough tart shells filled with sweet and spiced ricotta, baked and topped with fresh raspberries and confectioners' sugar.
Ingredients:
  • 5 sheets phyllo dough
  • 1 cup low-fat ricotta cheese
  • 0.25 cup white sugar
  • 1 egg
  • 0.5 teaspoon orange zest
  • 0.5 teaspoon vanilla extract
  • 1 pinch ground nutmeg
  • 2 cups fresh raspberries
  • 1 tablespoon confectioners' sugar for dusting
Instructions:
  • Allow ricotta cheese to rest in a sieve for 20 minutes to remove excess moisture; set aside.
  • Preheat the oven to 350°F (175°C) and generously spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
  • Keep phyllo sheets stacked and mark 6 squares that are 5 inches each on the top sheet (creating 3 rows by 2 columns). Cut along the lines through all 5 sheets using a sharp knife. Quickly place 5 sheets of dough in each tart pan, brushing with melted butter between layers. Trim excess dough.
  • Combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg in a medium mixing bowl. Use an electric mixer to beat until smooth, then divide mixture evenly among tart pans.
  • Bake in a preheated oven for 25 minutes until golden brown. Let the tarts cool slightly, then top with fresh raspberries. Before serving, gently remove tarts from pans and dust with confectioners' sugar.

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