Phyllo Tarts with Ricotta and Raspberries Recipe

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Caroline Stanley Modified: March 25, 2022
Phyllo Tarts with Ricotta and Raspberries Recipe

How To Make Phyllo Tarts with Ricotta and Raspberries

These decadent, golden and crispy phyllo tarts are made with fresh raspberries plus light, and creamy ricotta cheese that melts in the mouth!

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 5sheetsphyllo dough
  • 2tbspunsalted butter,melted
  • 1cuplow-fat ricotta cheese
  • ¼cupwhite sugar
  • 1egg
  • ½tsporange zest
  • ½tspvanilla extract
  • 1pinchground nutmeg
  • 2cupsfresh raspberries
  • 1tbspconfectioners’ sugar,for dusting


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

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

  3. Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto the top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough.

  4. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of the dough.

  5. In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with an electric mixer until smooth. Pour an equal amount of mixture into each tart pan.

  6. Bake in preheated oven for about 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top.

  7. Remove tarts from pans, sprinkle with confectioners’ sugar, and serve.


  • Calories: 223.50kcal
  • Fat: 11.11g
  • Saturated Fat: 6.33g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 3.28g
  • Polyunsaturated Fat: 0.74g
  • Carbohydrates: 24.29g
  • Fiber: 2.99g
  • Sugar: 11.65g
  • Protein: 7.21g
  • Cholesterol: 57.92mg
  • Sodium: 122.45mg
  • Calcium: 103.15mg
  • Potassium: 129.20mg
  • Iron: 1.08mg
  • Vitamin A: 94.30µg
  • Vitamin C: 10.97mg
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