Crispy Phyllo Fruit Tart

In a large bowl, combine the ricotta, soft cottage cheese, 2 eggs, cornstarch, sweetener, and vanilla extract. Mix until you get a smooth, creamy filling.

Line your baking dishes with phyllo sheets, letting the edges hang over the sides. Brush each sheet lightly with beaten egg. Spread the filling evenly over the phyllo base.

Slice your fruit and berries into neat pieces, then arrange them on top of the filling. Fold the overhanging phyllo edges over the filling to create a border. Brush with beaten egg and sprinkle with sliced almonds.