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Cheesecake Phyllo Tarts with Raspberries






  1. 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.
  2. Bake at 350 degrees F (180 degrees C) for 10 minutes or until golden. Cool 10 minutes in muffin tin. Remove and cool completely.
  3. 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.
  4. 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.
  5. Stir. Pour about 1/4 cup (50 ml) filling into cooled phyllo tarts. Let stand for 2 hours to set.
  6. 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


Maricopa, Arizona

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