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Cheesecake Phyllo Tarts with Raspberries

Submitted By Anjali Sharma (0 Review)
108/120 out of 12 votes
200


Timings
30 min(s)
75 min(s)
105 min(s)
This recipe can be serve by Six Persons
Ingredients
  1. 6 Sheets Phyllo Pastry Thawed
  2. 1/4 Cup (50 ml) Butter, Melted
  3. 8 Ounces (250 g) Cream Cheese, Softened
  4. 3/4 Cup (175 ml) Pure Maple Syrup
  5. 1 Envelope Gelatine
  6. 1/4 Cup (50 ml) Cold Water
  7. 1/2 Cup (125 ml) Heavy or Whipping Cream
  8. 12 Ounces (300 g) Raspberries Fresh or Frozen
Method
  1. Crust: Grease 12 muffin tin cups. Lay 2 Phyllys sheets on large cutting board and brush with melted butter. With sharp knife, cut sheet into 6 even rectangles. Fit double Phyllys rectangles into 6 muffin cups, pressing gently into bottom. Lay a single Phyllys 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 Phyllys 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.
  2. Filling: Beat cream cheese with electric mixer until smooth. Blend in maple syrup. In small pan, pour gelatin over cold water. Let stand 5 minutes.
  3. Heat gelatin over low heat, stirring until dissolved. Add hot gelatin into cream cheese mixture. Fold in whipped whipping cream. Chill mixture about 15 minutes. Pour about 1/4 cup (50 ml) filling into cooled Phyllys tarts.Let stand 2 hours to set.
  4. Just before serving, portion raspberries over tarts.
  5. Serve tarts same day since Phyllys pastry loses its crispness quickly. For a stunning dessert, place raspberry coulis (pure) on the bottom of a dessert plate. Place the Phyllys tart on top of coulis and garnish with additional raspberries.
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