Lemon and Raspberry Filo Tarts

(0)
5 1 5
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

Crisp filo pastry cases, filled with a creamy white chocolate mascarpone filling... these are super easy to make and very tasty!

6 Portions

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Lemon and Raspberry Filo Tarts

For the Pastry:

6 Sheets Filo Pastry
50 g Unsalted butter

For the Filling:

150 g Dr. Oetker 26% White Chocolate
200 g Mascarpone
100 ml Double Cream
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)

To Decorate:

about 30 g Lemon Curd
about 72 g Raspberries (18 raspberries)

preparation

Preparation

For the Pastry Cases

Step 1: First things first, preheat your oven to 200°C/180°C/Gas Mark 6. Cut a sheet of filo into a square and then cut the square into 4 equal squares, place on your work surface a cover with a damp tea towel. Repeat this for 5 more sheets of filo so you have 24 small filo squares.

Step 2: Grab your muffin tin and lightly brush 6 holes with melted butter. Grab a filo square and lightly brush with butter, place another square of filo on top at a slight angle so the corners begin to form a star shape. Brush with butter and add another filo square, brush with filo and pop on another filo square, so you have 4 filo squares stacked up. Pop the stack of filo squares into a greased hole in the muffin tray and push down to create the muffin shape – top tip, you can use the base of a glass to push the pastry into the tray. Repeat until you have 6 filo tart cases.

Step 3: Place a square of greaseproof paper into each tart case and fill with baking beans or uncooked rice. Pop your filo tarts into the oven and bake for 10 minutes then remove the baking beans and greaseproof paper, be careful they’ll be hot! Then pop back in the oven and bake for a further 5 minutes until you pastry case is a lovely golden brown. Once cool enough to handle remove from the muffin tray very carefully and pop on a wire rack to cool completely.

For the Filling

Step 4: Whilst your pastry cases are cooling, it’s time to make your filling. Break your white chocolate into pieces and pop into a microwavable bowl. Microwave for 30 seconds then stir and continue to heat in 10 second bursts stirring between each burst until melted. Pop on one side and leave to cool. 

Step 5: Pop your mascarpone, double cream and Vanilla Paste into a large bowl and whisk to form soft peaks. Pour in your melted White Chocolate and whisk again until all combined. 

To Assemble

Step 6: When you are ready to serve, pop a spoonful of lemon curd into the base of each filo tart case. Divide your white chocolate mascarpone filling equally between the tart cases and spoon over the lemon curd. 

Step 7: To finish your filo tarts pop a few raspberries on top of each tart and ta-dah it’s time to enjoy! 

Nutritional Information for the recipe Lemon and Raspberry Filo Tarts

Per Serving Per 100 g / ml
Energy 2127 kJ
508 kcal
1758 kJ
420 kcal
Fat 39.37 g 32.54 g
Carbohydrate 31.86 g 26.33 g
Protein 6.39 g 5.28 g

preparation

Preparation

For the Pastry Cases

Step 1: First things first, preheat your oven to 200°C/180°C/Gas Mark 6. Cut a sheet of filo into a square and then cut the square into 4 equal squares, place on your work surface a cover with a damp tea towel. Repeat this for 5 more sheets of filo so you have 24 small filo squares.

Step 2: Grab your muffin tin and lightly brush 6 holes with melted butter. Grab a filo square and lightly brush with butter, place another square of filo on top at a slight angle so the corners begin to form a star shape. Brush with butter and add another filo square, brush with filo and pop on another filo square, so you have 4 filo squares stacked up. Pop the stack of filo squares into a greased hole in the muffin tray and push down to create the muffin shape – top tip, you can use the base of a glass to push the pastry into the tray. Repeat until you have 6 filo tart cases.

Step 3: Place a square of greaseproof paper into each tart case and fill with baking beans or uncooked rice. Pop your filo tarts into the oven and bake for 10 minutes then remove the baking beans and greaseproof paper, be careful they’ll be hot! Then pop back in the oven and bake for a further 5 minutes until you pastry case is a lovely golden brown. Once cool enough to handle remove from the muffin tray very carefully and pop on a wire rack to cool completely.

For the Filling

Step 4: Whilst your pastry cases are cooling, it’s time to make your filling. Break your white chocolate into pieces and pop into a microwavable bowl. Microwave for 30 seconds then stir and continue to heat in 10 second bursts stirring between each burst until melted. Pop on one side and leave to cool. 

Step 5: Pop your mascarpone, double cream and Vanilla Paste into a large bowl and whisk to form soft peaks. Pour in your melted White Chocolate and whisk again until all combined. 

To Assemble

Step 6: When you are ready to serve, pop a spoonful of lemon curd into the base of each filo tart case. Divide your white chocolate mascarpone filling equally between the tart cases and spoon over the lemon curd. 

Step 7: To finish your filo tarts pop a few raspberries on top of each tart and ta-dah it’s time to enjoy! 

Nutritional Information for the recipe Lemon and Raspberry Filo Tarts

Per Serving Per 100 g / ml
Energy 2127 kJ
508 kcal
1758 kJ
420 kcal
Fat 39.37 g 32.54 g
Carbohydrate 31.86 g 26.33 g
Protein 6.39 g 5.28 g

Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active

Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No