Pie Recipes
Cheesecake Phyllo Tarts with Raspberries
Yield: 12 tarts
Ingredients
Crust
- 6 sheets phyllo pastry, thawed
- 1/4 cup (50ml) butter, melted
Filling
- 8 ounces (250g) cream cheese, softened
- 3/4 cup (175ml) pure maple syrup
- 1 envelope gelatine
- 1/4 cup (50ml) cold water
- 1/2 cup (125ml) heavy or whipping cream, whipped
- 12 ounces (300g) raspberries, fresh or frozen
Instructions
Crust
- Grease 12 muffin tin cups. Lay 2 phyllo sheets on large cutting board and brush with melted butter. With sharp knife, cut sheet into 6 even rectangles. Fit double phyllo rectangles into 6 muffin cups, pressing gently into bottom. Lay a single phyllo sheet on cutting board and brush with melted butter. Cut into 6 rectangles. Place single rectangles into same 6 muffin cups turning so rectangle corners stick out in different directions and cup is 3 phyllo layers thick. Repeat with remaining 6 muffin cups.
- Bake at 350 degrees F (180 degrees C) for 10 minutes or until golden. Cool for 10 minutes in muffin tin. Remove and cool completely.
Filling
- Beat cream cheese with electric mixer until smooth. Blend in maple syrup. In small pan, pour gelatin over cold water. Let stand for 5 minutes.
- Heat gelatin over low heat, stirring until dissolved. Add hot gelatin into cream cheese mixture. Fold in whipped whipping cream. Chill mixture about for 15 minutes.
- Stir. Pour about 1/4 cup (50 ml) filling into cooled phyllo tarts. Let stand for 2 hours to set.
- Just before serving, portion raspberries over tarts.
Notes
Serve tarts same day since phyllo pastry loses its crispness quickly.
For a stunning dessert, place raspberry coulis (puree) on the bottom of a dessert plate. Place the phyllo tart on top of coulis and garnish with additional raspberries.
Attribution
Shady Maple Farm