Chocolate Cheesecake Phyllo Tartlets Recipes

RICOTTA FILO CAKE

Steps:

• Set the oven at 350°F/180°C/Gas 4. Melt the butter in a small pan. Place a baking sheet in the oven. Line the tart tin with a double sheet of filo, letting it fall over the edges. Brush with some of the butter, then continue with all the sheets of filo, letting the pastry overhang the tin where necessary and generously brushing them with butter as you go.
• Put the ricotta, eggs, egg yolks, honey, cinnamon and granulated sugar into the bowl of a food mixer and combine to a smooth cream. Fold in the candied peel, raisins, finely grated citrus zest, flour, a capful of vanilla extract and, lastly, the ground almonds. Using a rubber spatula, scrape the mixture into the lined tin, smooth flat, then gently fold the overhanging pastry sheets to the middle, curling them over as you go to make loose rosettes of pastry. Bake for forty to fifty minutes, until the pastry is crisp and the filling lightly firm to the touch.
• To finish:
• Remove the cheesecake from the oven. Melt the honey in a small saucepan, stir in the candied peel, then spoon over the pastry. Dust with icing sugar and leave to cool before slicing.

MINI CHOCOLATE-RASPBERRY PHYLLO TARTS

Steps:

• Preheat the oven to 350 degrees F.
• For the pastry shells: Use a pastry brush to brush one sheet of phyllo with melted butter. Top with another sheet and brush with butter and repeat for a total of 4 layers. Top with the remaining sheet of phyllo but do not brush the top with butter.
• Use the remaining melted butter to brush the insides of 6 cups of a standard 12-cup muffin pan, leaving every other cup empty.
• Use a pizza cutter or sharp knife to cut the stack of phyllo sheets into 6 squares, each about 4-by-4 inches. Ease each square into a buttered muffin cup, pressing gently to line the cup and allowing the edges to fold in. Refrigerate while you make the batter.
• For the batter: Microwave the chocolate chips and butter in a medium microwave-safe bowl in 20 second intervals, stirring between each interval, until smooth, about 60 seconds. Whisk in the sugar, vanilla and salt. Whisk in the egg until smooth, then whisk the mixture vigorously for 20 seconds. Whisk in the almond flour until combined.
• Divide the batter between the phyllo-lined cups. Place a heaping teaspoon of jam in the center of each cup and swirl with a toothpick. Bake until a clean toothpick inserted near the center comes out with moist crumbs, 34 to 38 minutes.
• Cool the tarts in the pan for 10 minutes before carefully transferring them to a cooling rack to cool completely. Dust each tart with powdered sugar and top with a few fresh raspberries before serving.

NO-BAKE CHOCOLATE-PECAN TARTLETS

Steps:

• Place crushed wafers in a bowl. Drizzle with rum and toss to combine. Let stand 15 minutes. Stir in 3 tablespoons pecans., In a microwave-safe bowl, microwave milk, covered, on high for 15 seconds. Stir in chocolate chips and vanilla; microwave 15-30 seconds longer or until blended, stirring twice. Stir into wafer mixture., Place tart shells on a serving plate. Fill each with 1 teaspoon wafer mixture; top each with 1 teaspoon frosting. Sprinkle with additional pecans. Refrigerate leftovers.

CHEESECAKE PHYLLO CUPS

Steps:

• In a small bowl, beat the cream cheese, sour cream, sugar substitute and vanilla until smooth. , Pipe or spoon into phyllo shells. Top each with an orange segment and kiwi piece. Refrigerate until serving.