Ingredients
5sheetsphyllo dough
2tbspunsalted butter,melted
1cuplow-fat ricotta cheese
¼cupwhite sugar
1egg
½tsporange zest
½tspvanilla extract
1pinchground nutmeg
2cupsfresh raspberries
1tbspconfectioners’ sugar,for dusting
Preparation
Drain ricotta cheese in a sieve for about 20 minutes; set aside.
Preheat oven to 350 degrees F. Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
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.
Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of the dough.
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.
Bake in preheated oven for about 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top.
Remove tarts from pans, sprinkle with confectioners’ sugar, and serve.
