Cheesecake Phyllo Tarts with Raspberries
- 6 sheets phyllo pastry, thawed
- 1/4 cup (50 ml) butter, melted
- 8 ounces (250 g) cream cheese, softened
- 3/4 cup (175 ml) pure maple syrup
- 1 envelope gelatine
- 1/4 cup (50 ml) cold water
- 1/2 cup (125 ml) heavy or whipping cream, whipped
- 12 ounces (300 g) raspberries, fresh or frozen
- 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 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.
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.
Yield: 12 tarts
Source: Shady Maple Farm