Ricotta Filo Tarts with Raspberries

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    Ricotta Filo Tarts with Raspberries

    Ricotta Filo Tarts with Raspberries

    (18)
    1hr15min


    19 people made this

    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.

    Ingredients
    Makes: 6 tarts

    • 5 sheets filo pastry
    • 2 tablespoons melted unsalted butter
    • 245g Ricotta cheese
    • 4 tablespoons caster sugar
    • 1 egg
    • 1/2 teaspoon orange zest
    • 1/2 teaspoon vanilla extract
    • 1 pinch ground nutmeg
    • 250g fresh raspberries
    • 1 tablespoon icing sugar for dusting

    Method
    Prep:30min  ›  Cook:25min  ›  Extra time:20min setting  ›  Ready in:1hr15min 

    1. Drain ricotta cheese in a sieve for 20 minutes; set aside.
    2. Preheat oven to 180 C / Gas 4. Spray six 7.5cm or similar sized loose-bottomed tart tins with cooking spray.
    3. 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.
    4. 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.
    5. 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.
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    Average global rating:
    (18)

    Reviews in English (18)

    by
    26

    These are great and I've made them with all types of berries (strawberries, blue berries, raspberries). To save time I use Athens Philo Shells which can be found by the cool whip in the freezer section of the grocery store. I make the mixture of egg, ricotta cheese, etc and put it into the frozen shells and bake them for about 15-20 minutes. DELICIOUS!!!  -  08 Sep 2006  (Review from Allrecipes US | Canada)

    by
    19

    Very good base for a start. I made a first batch, but I wasn't entirely impressed. It was bland. With the second batch, I increased the sugar by about two tablespoons, kept the nutmeg the same, but added ground cloves and cinnamon. I also increased the orange zest to one teaspoon. Second batch was outstanding. The result was still not a very sweet filling, but flavorful, different and generally a very easy to make dessert! Beware that the recipe calls for making three inch tarts. If you are using the pre-made phyllo dough tarts by Athens, they are just over an inch in diameter. Therefore, if you double the recipe (or triple, as I did) you will have much of the batter left over. (So, I baked it into a pie - a bit different, but yummy!)  -  04 Jun 2010  (Review from Allrecipes US | Canada)

    by
    19

    Try using pre-made mini phyllo shells (made by Athens Foods - in the frozen food section). I didn't find it necessary to drain the ricotta. Ground cloves might give it an extra kick. Got lots of raves when I took this to a party.  -  14 Sep 2001  (Review from Allrecipes US | Canada)

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