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.
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.
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!
You can make your pastry cases a couple of days in advance and fill just before serving to keep the pastry crispy.
Once filled store in the fridge and eat within 2 days.
|Per Serving||Per 100 g / ml|
|Fat||39.37 g||32.54 g|
|Carbohydrate||31.86 g||26.33 g|
|Protein||6.39 g||5.28 g|
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