Berries and Ricotta Mini Phyllo Tarts

• 5 each phyllo (filo) pastry sheets
• 2 tablespoons butter, unsalted melted
• 1 cup ricotta cheese prefer low-fat
• 4 tablespoons sugar
• 1 large eggs
• 1 teaspoon orange zest
• 1/2 teaspoon vanilla extract
• 1 pinch nutmeg freshly grated or ground
• 2 cups berries freshly mixed, or any kind
• 1 tablespoon powdered sugar for serving

1. Drain ricotta cheese in a fine sieve or cheese cloth for 20 minutes.
2. Preheat oven to 350F (180C) F (175 degrees C).
3. Coat 6 3-inch loose-bottomed tart pans with cooking spray with grease with butter.
4. Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down).
5. Cut along traced lines with a sharp knife through all 5 sheets of dough.
6. Right away line 5 sheets of dough into each tart pan, lightly brushing melted butter or coating with cooking spray between each layer.
7. Trim edges of dough.
8. Mix together ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg in a medium bowl until smooth and well blended.
9. Spoon an equal amount of mixture into each tart pan.
10. Bake for 24 to 26 minutes, until golden brown and crispy.
11. Let cool tarts for a few minutes, then place fresh berries on top.
12. To serve:
13. Remove tarts from pans and sprinkle with powdered sugar.

phyllo, butter, ricotta cheese, sugar, eggs, orange zest, vanilla, nutmeg, mixed, powdered sugar

Taken from recipeland.com/recipe/v/berries-ricotta-mini-phyllo-tar-52050 (may not work)