Phyllo Tarts with Ricotta and Raspberries
Phyllo Tarts with Ricotta and Raspberries are light, crisp, and irresistibly creamy.The buttery phyllo layers create a delicate shell for the rich ricotta filling.Fresh raspberries add vibrant color and natural sweetness with a hint of tartness.These tarts are quick to prepare and perfect for entertaining or special occasions.Serve them with a drizzle of honey or a dusting of powdered sugar for an elegant finish.They're a beautiful dessert that looks bakery-worthy but is easy enough for home bakers.
Ingredients
For the Phyllo Shells
- 8 sheets phyllo pastry, thawed
- 4 tablespoons unsalted butter, melted
- Cooking spray or extra butter for the pan
For the Ricotta Filling
- 1½ cups whole milk ricotta cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Topping
- 1 cup fresh raspberries
- Powdered sugar, for dusting
- Fresh mint leaves (optional)
- Honey for drizzling (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
- Lay one sheet of phyllo pastry on a clean surface and brush lightly with melted butter. Layer another sheet on top and brush again. Repeat until four sheets are stacked. Cut into squares large enough to fit muffin cups. Repeat with the remaining sheets.
- Press each stack of phyllo squares gently into the muffin tin, allowing the corners to stand up naturally for a rustic appearance.
- Bake for 15–18 minutes, or until the pastry is crisp and golden brown. Remove and cool completely.
- In a mixing bowl, whisk together ricotta, powdered sugar, vanilla extract, lemon zest, and honey until smooth and creamy.
- Spoon or pipe the ricotta filling into each cooled phyllo shell.
- Top each tart with several fresh raspberries. Dust with powdered sugar and drizzle with honey if desired. Garnish with fresh mint leaves for a decorative finish.
- Serve immediately for the crispiest texture, or refrigerate for up to 2 hours before serving.
Notes
- Thaw phyllo pastry completely before use.
- Keep unused phyllo covered with a damp towel to prevent drying.
- Whole milk ricotta provides the creamiest texture.
- Drain ricotta if it contains excess moisture.
- Fresh raspberries offer the best flavor and appearance.
- Fill the shells shortly before serving to maintain crispness.
- Powdered sugar dissolves smoothly into the filling.
- Chill briefly for a firmer filling if desired.