About this recipe:These tarts are made with buttered filo pastry and filled with zesty Ricotta cheese, before being topped with fresh raspberries. Feel free to use any other fresh or tinned fruit you desire.
Makes: 6 tarts
5 sheets filo pastry
2 tablespoons melted unsalted butter
245g Ricotta cheese
4 tablespoons caster sugar
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
1 pinch ground nutmeg
250g fresh raspberries
1 tablespoon icing sugar for dusting
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Drain ricotta cheese in a sieve for 20 minutes; set aside.
Preheat oven to 180 C / Gas 4. Spray six 7.5cm or similar sized loose-bottomed tart tins with cooking spray.
Leave filo sheets in a stack and use a ruler to trace six 7.5cm squares on to the top sheet. Using a sharp knife, cut along traced lines, through all 5 pastry sheets. Immediately line each tart tin with 5 sheets of dough, lightly brushing melted butter between each layer. Trim edges of dough.
In a medium mixing bowl, combine ricotta, sugar, egg, orange zest, vanilla extract and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart tin.
Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from tins and sprinkle with icing sugar.