Cheesecake Phyllo Tarts with Raspberries

Source: Shady Maple Farm

Makes 12 tarts

Crust
6 sheets phyllo pastry, thawed
1/4 cup (50 ml) butter, melted

Filling
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 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 15 minutes. Stir. Pour about 1/4 cup (50 ml) filling into cooled phyllo tarts. Let stand 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 (pur?e) on the bottom of a dessert plate. Place the phyllo tart on top of coulis and garnish with additional raspberries.