Ingredients and Weight:
- 1 package (16 ounces) frozen phyllo dough, thawed
- 1/2 cup (4 ounces) unsalted butter, melted
- 12 ounces fresh raspberries
- 1 cup (8 ounces) ricotta cheese
- 1/2 cup (4 ounces) sugar
- 1/4 cup flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raspberry jam
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Grease a 9x13 inch baking sheet.
- Unroll the phyllo dough and cut it into 8 rectangles.
- Brush the rectangles with melted butter and fold them in half.
- Fold the rectangles in half again to create triangles.
- Transfer the triangles to the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown.
- Remove the tarts from the oven and let cool slightly.
- In a medium bowl, whisk together the ricotta cheese, sugar, flour, cinnamon, and nutmeg.
- Spread the ricotta mixture over the tarts.
- Top with the raspberries.
- Heat the raspberry jam in the microwave until it becomes liquid.
- Drizzle the raspberry jam over the tarts.
Nutritional Information:
- Calories: 350
- Fat: 18g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 45g
- Protein: 10g
Dish Characteristics:
- Flaky and buttery phyllo dough
- Creamy and tangy ricotta filling
- Sweet and juicy raspberries
- Tart and fruity raspberry jam
User Comments:
- "These tarts were absolutely delicious! The combination of flavors was perfect."
- "I loved the flaky crust and the creamy filling."
- "These tarts were so easy to make and they looked so impressive."
- "I will definitely be making these again."
- "These tarts were the perfect dessert to impress my guests."
Special Precautions and Tips:
- Be careful not to overbake the tarts, or they will become dry.
- If you don't have raspberry jam, you can use any other fruit jam or jelly.
- If you don't have phyllo dough, you can use puff pastry instead.
