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

1. 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.
2. 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

1. 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.
2. 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.
3. Stir. Pour about 1/4 cup (50 ml) filling into cooled phyllo tarts. Let stand for 2 hours to set.
4. 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